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Slow Cooker Cuban-Style Pork Roast with Mojo Sauce

January 27, 2016

By Kath Dedon

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This Slow Cooker Cuban-Style Pork Roast with Mojo Sauce was a huge hit at a recent family dinner! I researched different methods to make it and settled on America’s Test Kitchen’s version in Slow Cooker Revolution Volume 2. They developed a tasty method that could be quickly started in a slow cooker without marinating it overnight.

The delicious pork could be used for tacos or, a Seattle favorite,  Paseo-style sandwiches. I chose to serve it with another ATK recipe, Cuban-Style Black Beans and Rice. The Black Beans and Rice could stand alone as a vegetarian entrée, but it was great with the pork. (I’ll be sharing that recipe soon.)

If you’re looking for an easy slow cooker entrée, look no further than this Slow Cooker Cuban-Style Pork Roast with Mojo Sauce. It’s a winner!

 

Pork roast with Mojo Sauce (see the minced garlic on the roast from the sauce?) served with Cuban-Style Black Beans and Rice. Green onions and pickled jalapenos were great garnishes.

Cuban-style Slow Cooker Pork

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Slow Cooker Cuban-Style Pork Roast with Mojo Sauce

(Adapted from a recipe in America’s Test Kitchen’s Slow Cooker Revolution Volume 2: The Easy-Prep Edition)

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(print the recipe)

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Serves 6 – 8

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For the pork

2 cups water

1 onion, peeled and quartered through the root end

1 tablespoon minced canned chipotle chile in adobo sauce

1 teaspoon  dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon pepper

1 orange, halved

The juice of 1 lime

1 (4-pound) boneless pork shoulder roast

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Onion, peeled, ready to be quartered through the root end

Peeled onions

 

  1. Combine the water, onion, chipotle chile, oregano, cumin, salt, pepper and lime juice in the slow cooker.
  2. Juice the orange. Remove any seeds and reserve ¼ cup of the juice for the Mojo Sauce. Add the rest of the juice and the orange halves to the slow cooker.

Onion and orange peels.JPG

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3. Tie the roast with kitchen twine. Season it with salt and pepper and add it to the slow cooker. Cook on low for 8 – 9 hours, or on high for 5 – 6 hours. (I cooked it on low for 9 hours and then let it stay in the slow cooker on warm for about another hour.)

In the Crockpot

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4. Remove the roast to a cutting board. (The cooking liquid can be discarded.) Tent with foil and let it rest for about 15 minutes. Then shred the meat with two forks and serve with the Mojo Sauce.

Falling-apart-tender, ready to be shred with forks

Pork shoulder.jpg

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Mojo Sauce

The reserved ¼ cup orange juice

½ cup olive oil

¼ cup white vinegar

4 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon dried oregano

½ teaspoon ground cumin

  1.  Whisk the sauce ingredients together and serve with the pork.

Mojo sauce

 

I packed a great lunch with some of the leftovers!

Cuban-style pork and black beans and rice to pack for lunch.JPG

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Cuban-style Slow Cooker Pork - 2

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6 Comments leave one →
  1. Annette Wright permalink
    January 27, 2016 2:56 pm

    Hi Kath,

    We love your site. Going to try this pork soon. Annette and Joe Wright

    Sent from my iPad

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    • January 27, 2016 4:49 pm

      Hi Annette! I’m so glad to hear that you and Joe enjoy my blog! I hope you like the pork as much as we did. Happy New Year to you both. 🙂 Kath

  2. February 4, 2016 3:59 am

    Few things in life could be as luscious as a slowly braised pork shoulder. The mojo must provide a nice, bright acidic contrast, but frankly, I’m the sort who would just luxuriate in the fatty goodness of the pork, all by itself.

Trackbacks

  1. Cuban-Style Black Beans and Rice | In the kitchen with Kath
  2. Happy New Year! | In the kitchen with Kath

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