Indulge in the tangy, citrus-infused flavors of Cuban mojo pork. This classic dish is made with slow-cooked pork that has been marinated and then cooked until it is tender. The flavors of garlic, citrus juices, and spices create a mouthwatering balance of sweet and sour tastes.
If you don’t use your slow cooker very often because you make the same things over and over again and get bored with them, this crock pot Cuban mojo pork will change your mind! For the most authentic taste, our recipe calls for fresh citrus, herbs, and spices.
Craving the delicious flavors of garlic, citrus and slow-cooked pork? Publix Mojo Pork is a Cuban-inspired specialty that will transport your tastebuds With just a few simple ingredients and a slow cooker, you can easily recreate this succulent pulled pork dish right at home.
In this comprehensive guide, I’ll walk you through everything needed to make insanely tasty Publix Mojo Pork. You’ll learn how to pick the perfect cut of pork prep and sear it make an incredible mojo marinade from scratch, slow cook it to fall-off-the-bone tenderness, shred and serve it up in creative ways. Let’s get cooking!
Why Make Your Own Publix Mojo Pork?
Making your own mojo pork gives you a few advantages:
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Customize the flavor – Play with different marinade ingredients to suit your tastes
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Quality ingredients – Use fresh garlic, juices and herbs for maximum flavor
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Cost savings – Far cheaper than buying pre-made mojo pork
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Flexibility – Cook, shred and use the pork in endless recipes
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Impress guests – Mojo pork makes a fantastic Cuban-themed meal
With just a bit of effort, you can enjoy insanely delicious pulled pork with an authentic Cuban mojo flavor profile.
Choosing the Right Pork
The key to amazing mojo pork is starting with the right cut. Opt for:
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Bone-in pork butt – This cut has the ideal fat-to-meat ratio. The bone adds tons of flavor too.
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4-5 lbs – Pork butt this size cooks evenly and yields plenty of shredded meat.
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Well marbled – Look for ample fat marbling throughout for moist, tender pork.
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Untrimmed – Leave the fat cap intact for maximum juiciness. Trim after cooking.
With the right pork butt, you’ll get tender, fall-apart shredded pork that soaks up all the delicious mojo flavors.
Prepping the Pork Butt for the Slow Cooker
Before cooking, we need to prep the pork butt:
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Pat dry – Remove excess surface moisture with paper towels. This helps browning.
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Trim – Cut away any large chunks of hard fat. Leave about 1/4 inch.
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Score – Use a knife to cut shallow slits across the fat cap. This helps absorb marinade.
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Season – Lightly coat all over with salt, pepper and other dry spices.
Now the pork is ready for searing to lock in juices and flavor.
Searing the Pork Butt
Searing the pork butt before braising is crucial for maximum flavor. Here’s how:
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Heat oil – Coat skillet with high smoke point oil like avocado or vegetable oil.
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Brown all over – Place pork fat cap down first. Let sear 4 min per side until nicely browned.
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Work in batches – Don’t crowd pan. Cook smaller pieces separately.
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Remove fond – Deglaze pan with a bit of water or stock to get up browned bits after searing.
This quick sear gives you delicious caramelized flavor and color on the exterior before slow cooking.
Making Fresh, Flavorful Mojo Marinade
The mojo marinade is what gives this pork its signature Cuban flavor. Make your own with:
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Orange juice – Freshly squeezed is best. Provides sweetness and acidity.
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Lime juice – Adds bright, tart citrus flavor. Essential for mojo.
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Cilantro – Fresh chopped packs herbaceous flavor.
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Garlic – Minced garlic gives aromatic punch.
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Cumin – Earthy, warm spice note.
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Oregano – Dried oregano boosts flavor.
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Olive oil – Binds and carries flavors.
Adjust citrus, garlic and cilantro to your taste preference. Now we’re ready to put it all together!
Slow Cooking for Insanely Tender Pork
The low, slow cooking is what transforms the pork into fork-tender deliciousness.
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Add mojo – Pour marinade over pork in slow cooker. Make sure pork is submerged.
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Include extras – Onion, orange slices, bay leaf boost flavor.
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Cook time – 8-10 hours on low. Pork should shred easily with a fork.
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Remove pork – Take pork out of cooker when done. Keep mojo sauce.
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Rest – Let pork sit 15-20 minutes before shredding. This locks in juices.
The long cook time gives the pork a chance to become incredibly tender in the flavorful mojo broth.
Shredding and Serving the Pork 3 Delicious Ways
Time for the fun part – shredding up that insanely tender mojo pork! Here are some shredding techniques:
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Forks – Use two forks to pull pork apart into long thin strands.
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Stand mixer – Use paddle attachment on low speed to quickly shred pork.
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Food processor – Pulse in batches for fine shredding.
However you shred, try to reserve any juices from the pork to add back for moisture. Now you’re ready to serve it up!
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Pile high on Cuban bread for iconic sandwiches.
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Spoon into tortillas with traditional sides like beans and rice.
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Mix into salads for a delicious protein packed topping.
The possibilities are endless. Get creative! Mojo pork also freezes well for quick meals later.
Flavor Variations and Substitutions
Tailor the mojo marinade to your tastes:
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Add chili powder or cayenne pepper for spicy kick.
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Use a combo of orange and lime juice.
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Play with different fresh herbs like parsley or mint.
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Swap in pineapple or mango juice for something tropical.
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Use lemongrass and ginger for an Asian flair.
The pork pairs well with almost any marinade, so have fun with custom flavors.
Handy Tips for Mojo Pork Perfection
Follow these tips and tricks:
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Really let pork rest before shredding so juices redistribute.
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Mix shredded pork with cooking liquid for added moisture and flavor.
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Add reserved raw marinade right before serving for a final flavor punch.
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Slice and freeze any leftovers in portion sizes for quick meals later.
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Reheat gently in broth to keep pork moist. Avoid drying out in microwave.
Enjoy Tropical Flavored Pulled Pork Anytime
Cuban Pork Recipe FAQs
Several cuts of pork work well for roasting, depending on your preferences for tenderness, flavor, and fat content. Pork shoulder (aka pork butt) is great for slow-roasting and it’s our top pick. Its well-marbled with fat, resulting in a tender, juicy roast. Its often used for pulled pork and can handle longer cooking times at lower temperatures. You may also see pork loin, which is leaner than pork shoulder and has a mild flavor and is very tender. Its often roasted whole or cut into chops. Be cautious not to overcook it to maintain its tenderness.
A pork roast might turn out tough due to a few common reasons. One of the main causes is overcooking. If you cook lean cuts like pork loin or tenderloin past the recommended internal temperature, they can become dry and tough. Undercooking is another culprit; ensure the roast reaches the suggested temperature of around 145°F (63°C) to avoid chewiness. Choosing the wrong cut also matters; some cuts have more connective tissues and are naturally tougher. Lastly, not enough moisture during cooking can make meat tough, especially lean cuts. Adding liquids or basting can help keep meat tender. Addressing these factors—proper cooking temperature, resting, and choice of cut—can greatly influence the tenderness of your pork roast.
What is Mojo Pork?
You might be wondering why this dish is called “mojo” pork. The name comes from the sauce that the pork marinates in while it cooks in the slow cooker. It’s pronounced MOH-hoh, not MOH-joe. Cuban mojo sauce is from Cuba, but it’s also used in Spanish and Portuguese cooking, though with a few small changes.
Its typically made with sour oranges, which grow wild in parts of Florida and the Bahamas. Fortunately, its easy to mimic the flavor of sour or bitter oranges using fresh squeezed orange and lime juices, since most of us dont have access to actual sour oranges.
A lot of garlic, cumin, oregano, cilantro, mint, and olive oil are also important parts of Cuban mojo sauce. While mint isn’t used in all mojo sauce recipes and there isn’t a lot of it, I love it and think it gives the sauce a great, subtle flavor.
This Cuban mojo sauce is great for marinating meat, but it can also be used as a dip or sauce. I like to save some of the mojo sauce to drizzle over the pork when it’s done, along with some of the pork juices that have evaporated. This makes the meat taste even better.
- Pork Shoulder Roast—We like pork shoulder or butt that doesn’t have any bones in it because it cooks and shreds so well.
- Garlic Cloves
- Oregano
- Olive Oil
- Cilantro: You might need two bunches of cilantro.
- Mint Leaves—Fresh mint leaves give this dish a flavor that is both surprising and very nice.
- Sprinkle dried oregano, ground cumin, kosher salt, and freshly ground black pepper on top of this Cuban mojo pork to make it taste even better.
The Easiest Cuban Mojo Pork You’ve Ever Seen – Slow Cooker Recipe
FAQ
What are the ingredients in Publix Mojo pork?
What is mojo pork made of?
What is Mojo seasoning made of?
What to eat with Cuban mojo pork?
How do you marinate a pork tenderloin in a slow cooker?
Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade. Place roast and marinade in the slow cooker.
How do you cook a pork shoulder?
I rubbed the shoulder with a marinade of garlic, oregano, cumin, and citrus juice, then tossed it into the oven and monitored it, letting it roast until it hit an internal temperature of 165°F. What came out of the oven had a glistening, charred, crisp crust, so I was hopeful.
How do you marinate a pork tenderloin?
Season with salt and pepper. Set aside. Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.