Slow Cooker Mojo Pork

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

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

Ingredients

• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• ½ cup extra-virgin olive oil
• ¼ cup chopped cilantro
• 1 lime, zested
• ½ cup freshly squeezed lime juice
• ¾ cup freshly squeezed orange juice
• 6 cloves garlic, pressed
• 2 oranges, zested
• 1 (4 pound) pork butt roast

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 the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and 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 butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.

Step 4

Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.

Step 5

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