Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table. This recipe has become my go to for easy slow cooker meals..
This recipe is juicy, succulent with garlic and citrus and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work.
I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!
Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ.
A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.
- 2 tablespoons extra virgin olive oil
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/4 cup Coke
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon black pepper
- 7 cloves garlic , peeled and smashed
- 1 medium sweet onion , sliced thin
- 2 bay leaf
- 3 pound pork shoulder roast
- Limes and Cilantro for garnish
In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.
Cover and cook on low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season.
Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!
Serve over rice or as tacos.