Slow Cooker Cuban-Style Pulled Pork with Mojo Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender shredded pork slowly cooked in a tangy, garlicky mojo sauce, perfect for sandwiches or rice bowls. This caribbean-inspired pork ready in about 495 minutes pairs pork shoulder, garlic cloves, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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, trimmed and cut into 3-inch chunks pork shoulder
• 6 cloves, minced garlic cloves
• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 whole bay leaves
• 1 medium, sliced red onion

Instructions

1. Step 1: In a large bowl, whisk together 6 minced garlic cloves, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp olive oil, 1 tbsp ground cumin, 2 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper until fully combined.
2. Step 2: Place 3 lbs pork shoulder chunks and 1 sliced medium red onion into the slow cooker. Pour the mojo marinade over the pork, add 2 bay leaves, and toss gently to coat.
3. Step 3: Cover and cook on low for 8 hours until the pork is fork-tender and shreds easily.
4. Step 4: Remove the pork and shred with two forks, discarding bay leaves. Return shredded pork to the slow cooker and stir to coat evenly in the cooking juices before serving.