Slow Cooker Cuban-Style Mojo Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender pork shoulder slow-cooked in a citrusy garlic mojo marinade, perfect for shredding and serving over rice or in sandwiches. This latin american-inspired pork ready in about 500 minutes pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 3 lbs, boneless pork shoulder
• 1 cup, fresh squeezed orange juice
• 1/2 cup, fresh squeezed lime juice
• 6, minced garlic cloves
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves

Instructions

1. Step 1: In a large bowl, whisk together 1 cup fresh orange juice, 1/2 cup fresh lime juice, 6 minced garlic cloves, 2 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper to create the mojo marinade.
2. Step 2: Place the 3 lb pork shoulder into a slow cooker and pour the mojo marinade over it. Add 2 bay leaves, cover, and cook on low for 8 hours or until pork is tender and easily shredded with a fork.
3. Step 3: Remove pork from slow cooker and shred using two forks. Discard bay leaves and return shredded pork to the slow cooker to soak up the remaining juices for 15 minutes before serving.