Slow Cooker Cuban-Style Pork with Mojo Citrus Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender slow-cooked pork shoulder infused with bold Cuban mojo marinade, perfect for shredding and serving with rice or in sandwiches. This caribbean-inspired pork ready in about 495 minutes blends pork shoulder (boneless), fresh orange juice, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 pork shoulder (boneless)
• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 6, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 large, sliced yellow onion
• 2 bay leaves

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup fresh orange juice, 1/4 cup fresh lime juice, 6 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to make the mojo marinade.
2. Step 2: Place 3 lbs boneless pork shoulder in slow cooker. Pour the mojo sauce over the pork, add 1 large sliced yellow onion and 2 bay leaves. Turn pork to coat evenly.
3. Step 3: Cover and cook on low for 8 hours or on high for 4-5 hours until pork is fork-tender and shreddable.
4. Step 4: Remove pork and shred with two forks. Return shredded pork to the slow cooker and stir into the cooking juices. Discard bay leaves before serving. Serve with rice or in sandwiches.