Slow-Cooked Puerto Rican Mojo Pork Shoulder

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 pork shoulder marinated and slow-cooked with vibrant Puerto Rican mojo sauce, perfect for a flavorful main course. This Caribbean-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Caribbean cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder
2 tbsp olive oil
6 minced garlic cloves
2 tsp chopped fresh oregano
1 tsp ground cumin
2 tsp salt
1 tsp black pepper
1/4 cup fresh lime juice
1/4 cup orange juice
2 tbsp white vinegar
1/2 cup water
1 medium diced green bell pepper
1 medium diced onion

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Instructions

Step 1: In a large bowl, combine 6 minced garlic cloves, 2 tbsp olive oil, 2 tsp chopped fresh oregano, 1 tsp ground cumin, 2 tsp salt, 1 tsp black pepper, 1/4 cup fresh lime juice, 1/4 cup orange juice, and 2 tbsp white vinegar to create the mojo marinade.
Step 2: Rub the 3 lbs pork shoulder thoroughly with the mojo marinade, ensuring all sides are coated; marinate in the refrigerator for at least 4 hours or overnight for best flavor.
Step 3: Preheat a slow cooker to low heat. Place the marinated pork shoulder into the cooker along with 1 medium diced green bell pepper, 1 medium diced onion, and 1/2 cup water to keep it moist.
Step 4: Cook the pork shoulder on low for 8 hours until it is fork-tender and easily shredded, with the edges caramelized and fragrant.
Step 5: Remove the pork, shred with two forks, and mix it back into the cooking juices before serving to absorb all the rich mojo flavors.