This Cuban-style slow cooker mojo pork roast recipe is marinated and cooked low and slow. Bitter oranges are typical, but they can be hard to find. So, I subbed limes and oranges using the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast marinates for 6 hours to overnight.
Preparation Details
Prep Time: 20 mins
Cook Time: 7 hrs 5 mins
Total Time: 13 hrs 25 mins
Servings: 16
Ingredients
- 1 (4 pound) pork butt roast
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ¾ cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- ½ cup extra-virgin olive oil
- ¼ cup chopped cilantro
- 6 cloves garlic, minced
- 2 oranges, zested
- 1 lime, zested
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
Steps
- Score fat side of pork butt in a crosshatch pattern, cutting about 1/8-inch deep. Season with salt and black pepper. Set aside.
- 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.
- Transfer pork and marinade to a slow cooker. Cover slow cooker. Cook on Low until pork is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Transfer pork to a roasting pan, fat-side up. Broil until lightly browned and skin has crisped, 4 to 5 minutes.
