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+ servings

Crock Pot Cuban Pulled Pork Recipe

Arlene Mobley - Flour On My Face
Crock Pot Cuban Pulled Pork Recipe made with homemade mojo marinade with sour oranges. This pork is so tender you can cut it with a fork.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 hrs
Marinade 12 hrs
Total Time 1 d 15 mins
Course Main Dish
Cuisine Cuban
Servings 12 Servings
Calories 361 kcal


  • 10 pound pork shoulder roast
  • 3 whole limes
  • 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
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  • 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.


Serving: 1Serving | Calories: 361kcal | Carbohydrates: 5g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 565mg | Potassium: 872mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 4mg
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