Slow Cooker Cuban Mojo Pork

This is a simple dish with few ingredients that comprise the so called Mojo sauce popular in Cuban cuisine. It has garlic, two citrus fruits, orange and lime and lots of oregano.  The latter herb gives the dish that distinct taste that surprisingly is loud and clear but not a turn off. It makes it addictive with its spirited flavor.

The slow cooker method is the perfect alternative to the usually arduous long baking time that the Cubans use to prepare this dish. This recipe was inspired by the one found in Simple Eats. I skipped the olive oil and mint in the list of ingredients and used dry oregano not fresh.  In this website, the author mentioned the first time he winged preparing the dish the pork was dry.  If only he knew to use the slow cooker.  But you do.  No excuse.  Make this and you will eat it morn, noon and night.  Delicious. Complete the Mojo Cuban experience and eat it with black beans, rice and cilantro.

Slow Cooker Cuban Mojo Pork

Inspired by Simple Eats

Sauce

• 4 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp black pepper
• 1 tsp dry oregano leaves
• 1 orange, juice and zest
• 2 limes, juice and zest
• 1 tsp salt
• 1 tbsp cornstarch
• 1/4 cup water

Pork

• 3 lb pork shoulder or butt (I used pork butt)
• 1 tsp dry oregano leaves
• 1 tsp salt

For serving:

• Rice, cooked
• cilantro
• black beans (I used straight from can, drained)

Add all the sauce ingredients in the crock pot and mix.  Coat the whole pork with oregano and salt.  Place the seasoned pork on top of the sauce ingredients

  

Cook for 4 hours at high setting or 8 hours at low. I cooked mine in an Aroma brand rice cooker/slow cooker for 3 hours at slow cooker setting.

Serve with rice topped with cilantro and black beans on the side or on top.  Serve with the sauce on the side.