Crock Pot Cuban Pulled Pork Recipe
with Homemade Mojo Marinade
This first day of May I am sharing a Crock Pot Cuban Pulled Pork Recipe. Pulled pork is one of my favorite crock pot recipes.
Happy May Day! I can remember dancing around the Maypole as a child.
I am sure no one does that anymore and I am definitely giving away my age by sharing that little tidbit. There are many ways to make pulled pork in a crock pot.
What makes this a Cuban Pulled Pork recipe? Well, the homemade Mojo Marinade does of course.
Crock Pot Pulled Pork Recipes
This weeks crock pot recipe is a little different.
Today's recipe is going to show you how to make this Crock Pot Cuban Pulled Pork with homemade Mojo Marinade.
Then next week I will be sharing a recipe that uses the Crock Pot Cuban Pulled Pork.
This pulled pork shoulder roast can be used to make many different meals.
You can just eat it straight from the crock pot with the sauce recipe I included.
Or you can make Pulled Pork Nachos, Pulled Pork Sandwiches, Pulled Pork tacos or Pulled Pork Quesadillas.
You could use it in any way you like. The pork is fall apart tender and packed full of flavor from the mojo.
Homemade Mojo Marinade recipe
The homemade mojo marinade is a Cuban staple, is used in many traditional Cuban recipes and makes a delicious pork marinade.
If you have ever eaten store-bought mojo marinade you're in for a surprise.
Homemade Mojo marinade is so much better.
I actually don't like the way the store bought mojo tastes.
I used a combination of citrus in the mojo. I used a mixture of sour calamondin oranges and lime juice.
If you have access to sour oranges you could use them instead. Or you could use all lime juice.
Traditionally Mojo marinade is made using sour oranges.
If you live somewhere where you can find sour oranges you could use just sour orange juice.
How to make Crock Pot Cuban Pulled Pork
Ingredients
- 8-10 pound pork shoulder roast
- juice of 3 limes
- ⅓ cup sour orange juice or lime juice
- 12-15 garlic cloves
- 2 tablespoons fresh oregano leaves, leaves stripped from about 6 sprigs,
- or 1 tablespoon dried oregano
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cans Hunts Fire-roasted diced tomatoes
- salt
- pepper
How to Make Homemade Mojo Marinade
- Place the lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper and salt in a blender.
- Pulse until liquefied.
- Place the pork roast inside a 6 quart or larger crock pot.
- You can cut the pork shoulder into pieces if you need to.
- Pour the marinade over the pork.
- Cover and refrigerate at least 8 hours, overnight is best.
- Remove the crock pot from the fridge and turn on low.
- Add the 2 cans diced tomatoes and salt and pepper.
- Cook on low for 12 hours.
- Remove the meat from the crock pot and place on a large cookie sheet.
- Reserving the liquid to make the sauce.
- Let meat rest about 20 minutes.
- To shred pull the pork apart with 2 forks, discarding any fat or bones.
- 3 cups liquid from crock pot
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon cumin
- Remove 3 cups of liquid from the crock pot and place in a sauce pan.
- Check for small pieces of bones carefully or strain through a fine mess strainer and pick any bones out.
- Mix two tablespoons of cornstarch with 3 tablespoons cool water.
- Heat the saucepan to boiling and add the cornstarch mixture to the pot.
- Stir until thickened.
- Mix 1 cup of sauce to 3 cups of pulled pork.
- Optional: Spread the pulled pork and sauce on a cookie sheet and brown under the broiler.
- Pulled Pork Nachos
- Pulled Pork Tacos
- Pulled Pork Sandwiches.
This Crock Pot Cuban Pulled Pork Recipe would be great for Cinco de Mayo.
Print the Crock Pot Cuban Pulled Pork recipe below
Crock Pot Cuban Pulled Pork Recipe
Ingredients
- 10 pound pork shoulder roast
- 3 whole limes
- ⅓ cup sour orange juice or lime juice
- 12 whole garlic cloves
- 2 tablespoons fresh oregano leaves leaves stripped from about 6 sprigs,
- 1 tablespoon dried oregano
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 15 oz. cans Hunts Fire-roasted diced tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Place the lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper and salt in a blender. Pulse until liquefied.
- Place the pork roast inside a 6 quart or larger crock pot.
- You can cut the pork shoulder into pieces if you need to.
- Pour the marinade over the pork.
- Cover and refrigerate at least 8 hours, overnight is best.
- Remove the crock pot from the fridge and turn on low.
- Add the 2 cans diced tomatoes and salt and pepper.
- Cook on low for 12 hours. Remove the meat from the crock pot and place on a large cookie sheet.
- Reserving the liquid to make the sauce.
- Let meat rest about 20 minutes.
- To shred pull the pork apart with 2 forks, discarding any fat or bones.
Nutrition
