Mojo Pulled Pork Recipe Slow Cooker: Citrus-Infused Cuban Flavors

My grandmother’s handwritten cards never specified measurements, just “a good splash of this” and “a handful of that.” This dish honors that intuitive approach while making it foolproof for any home cook.

Slow cooking transforms tough pork shoulder into tender, flavorful pulled pork infused with citrus and garlic. The mojo marinade does all the work while you go about your day.

What emerges after hours in the slow cooker is meat that shreds effortlessly, saturated with bright orange and lime flavors. It’s the kind of dish that tastes like it required far more effort than it did.

Serve on soft buns with pickled onions for the complete experience. Simple ingredients, extraordinary results.

Ingredients for Mojo Pulled Pork Recipe Slow Cooker

Simple ingredients transform into bold, citrus-kissed pulled pork with minimal effort.

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The pork shoulder is the star—look for bone-in if you can find it (more flavor, but boneless works fine too). I grab mine from Costco for the best price per pound. The oranges and limes need to be freshly juiced—bottled just doesn’t cut it. Most grocery stores carry Mexican oregano in the Latin foods aisle, but Italian oregano works in a pinch.

No pork shoulder? Pork butt is the same thing—just a different name. Short on time? Pre-minced garlic from a jar saves 5 minutes (I won’t tell). If you can’t find oranges, orange juice from concentrate works, but add a little extra lime zest to brighten it up. The bay leaves can be skipped, but they add a subtle depth worth keeping.

The pork freezes beautifully—shred it first, then portion into bags. Keeps in the freezer for 3 months. Leftovers in the fridge? 4-5 days max, but it’s so good you’ll finish it faster. Reheat gently in the microwave with a splash of water to keep it juicy.

Step-by-Step Instructions for Mojo Pulled Pork

This slow cooker method delivers tender, citrus-kissed pork with minimal hands-on time.

Step 1: Prepare the Mojo Marinade

In a bowl, combine the juice and zest from the 2 whole Navel Oranges and 2 whole Limes with the 0.25 cup Olive Oil. Add the 8 cloves Garlic Cloves (minced), 1 tbsp Dried Oregano, 1 tsp Ground Cumin, 1 tbsp Salt, and 1 tsp Black Pepper.

Whisk until fully incorporated. The marinade should smell bright and aromatic, with the citrus and garlic taking center stage. Let it sit for 5 minutes to allow the flavors to meld.

Step 2: Sear the Pork Shoulder

Heat a large skillet over medium-high heat. Pat the 3 lb Pork Shoulder dry with paper towels and sear on all sides for 2-3 minutes per side until golden brown. This step builds a flavorful crust and locks in juices.

Transfer the seared pork to your slow cooker. Pour the mojo marinade over the pork, then add the 1 whole Onion (finely chopped), 2 whole Bay Leaves, and 0.5 cup Chicken Stock.

Step 3: Slow Cook to Tenderness

Cover the slow cooker and set it to low heat for 8-10 hours. The pork is done when it shreds easily with a fork. You’ll notice the meat pulling apart with minimal effort, and the liquid will be rich with citrus and spice aromas.

Resist the urge to check or stir too often—each time you open the lid, you lose heat and extend the cooking time. Let the slow cooker do its job undisturbed.

Step 4: Shred and Serve

Remove the pork from the slow cooker and place it on a cutting board. Discard the bay leaves. Using two forks, shred the pork into bite-sized pieces. It should fall apart effortlessly, with a juicy, tender texture.

Return the shredded pork to the slow cooker and toss it in the cooking liquid to coat evenly. Serve the mojo pulled pork on the 4 whole Soft Hamburger Buns, spooning extra sauce over the top for maximum flavor.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free—the mojo marinade uses only citrus, garlic, and spices. Just ensure your chicken stock is certified gluten-free, as some brands add wheat-based thickeners. I always grab Pacific Foods stock at my neighborhood grocery store for this reason.

Low-Carb Option

Skip the buns entirely and serve the pulled pork over a bed of butter lettuce leaves or in romaine lettuce wraps. The citrus flavors pair beautifully with the crispness of fresh greens. Honestly, I sometimes prefer this lighter version.

Dairy-Free by Default

There’s no dairy in this recipe, making it perfect for anyone avoiding milk products. The olive oil provides all the richness needed. Just double-check that your buns don’t contain milk if serving traditionally.

Reducing Sodium

Cut the salt in half or use a low-sodium version. The citrus and garlic provide plenty of flavor without relying heavily on salt. I’ve made it this way for family members watching their sodium intake, and no one noticed the difference. 💡

Allergy Considerations

The only common allergen here is garlic for those with sensitivities. If needed, reduce to 4 cloves or omit entirely, though the flavor profile will change slightly. The pork itself is a safe protein for most allergies.

Keto Adaptation

For a keto-friendly meal, serve the pork with cauliflower rice or in cheese crisps as a bun alternative. The mojo marinade’s bold flavors work wonderfully with these low-carb swaps. I’ve tried both and loved the results.

Frequently Asked Questions