Slow Cooker Mojo Pork

In this slow cooker mojo pork recipe, Cuban-style pork butt roast is marinated with both fresh orange and lime juices and zests and cooked low and slow.

• Preparation Time: 20 mins
• Cooking Time: 7 hr 5 mins
• Total Time: 7 hr 25 mins
• Calories: 314 Calories

Ingredients

• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1 lime, zested
• 6 cloves garlic, pressed
• 2 oranges, zested
• 1 (4 pound) pork butt roast
• 1.5 teaspoons salt
• 0.5 cup extra-virgin olive oil
• 0.25 cup chopped cilantro
• 0.75 cup freshly squeezed orange juice
• 0.5 cup freshly squeezed lime juice

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Score fat side of pork butt in a crosshatch pattern, cutting about 1/8-inch deep. Season with salt and black pepper. Set aside.

Step 3

Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Flip bag occasionally and massage marinade over roast to evenly distribute.

Step 4

Transfer pork and marinade to a slow cooker. Cover slow cooker. Cook on Low until pork is fork-tender, 7 to 8 hours.

Step 5

Transfer pork to a roasting pan, fat-side up. Broil until lightly browned and skin has crisped, 4 to 5 minutes.