Puerto Rican-Style Slow Cooker Pernil with Mojo Sauce

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, slow-cooked pork shoulder infused with garlic and oregano, served with vibrant citrus mojo sauce for a classic Puerto Rican feast. This Puerto Rican-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, garlic cloves, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 8 Puerto Rican cuisine 480 cal/serving

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Ingredients

4 lbs, bone-in pork shoulder
8 minced garlic cloves
2 tbsp dried oregano
2 tbsp salt
1 tbsp black pepper
2 tbsp olive oil
1 cup orange juice
1/4 cup lime juice
1 small, diced green bell pepper
1 medium, diced white onion
1/4 cup chopped fresh cilantro

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Instructions

Step 1: In a small bowl, combine 8 minced garlic cloves, 2 tbsp dried oregano, 2 tbsp salt, and 1 tbsp black pepper to create a dry rub.
Step 2: Rub the 4 lb pork shoulder thoroughly with 2 tbsp olive oil and then coat evenly with the garlic-oregano mixture, massaging into all sides.
Step 3: Place the pork shoulder in a slow cooker and pour 1 cup orange juice and 1/4 cup lime juice around the meat. Add 1 diced green bell pepper and 1 diced white onion on top.
Step 4: Cover and cook on low for 8-9 hours until the pork is tender and easily shredded.
Step 5: Remove pork and shred with two forks. Stir 1/4 cup chopped fresh cilantro into the meat and serve with the juices and vegetables from the slow cooker as a tangy mojo sauce.