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Slow Cooker Cuban Mojo Pork

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PREP TIME
20 min
COOKING TIME
425 min
TOTAL TIME
805 min
SERVINGS
16 servings
Dinner Caribbean Cuban
Slow Cooker Cuban Mojo Pork
Ingredients
  • 1 (4 pound) pork butt roast
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped cilantro
  • 6 cloves garlic, pressed
  • 2 oranges, zested
  • 1 lime, zested
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
Instructions
1
Score a thick layer of fat on the pork's surface in a crisscross pattern, making cuts about 1/8 inch deep. Sprinkle with salt and pepper. Put the pork aside for now.
2
In a large, airtight container, mix together freshly squeezed orange juice, lime juice, olive oil, chopped cilantro, minced garlic, grated orange zest, grated lime zest, bay leaves, dried oregano, and ground cumin. Add the pork butt to this mixture and refrigerate for at least 6 hours, stirring occasionally and coating the meat evenly with the marinade.
3
Transfer the pork and its marinade to a slow cooker. Cook on low for 7 to 8 hours, or until the meat is tender enough to be pierced with a fork.
4
Position an oven rack about 6 inches above the heat source and preheat the broiler. Place the pork in a roasting pan, fat side up. Use the broiler to lightly brown the meat and crisp its skin, 4 to 5 minutes.