Slow Cooker Mojo Pork
Description
In this slow cooker mojo pork recipe, Cuban-style pork butt roast is marinated with both fresh orange and lime juices and zests and cooked low and slow.
Ingredients
•
1 (4 pound) pork butt roast
•
1 1/2 teaspoons salt
•
1 teaspoon ground black pepper
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3/4 cup freshly squeezed orange juice
•
1/2 cup freshly squeezed lime juice
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1/2 cup extra-virgin olive oil
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1/4 cup chopped cilantro
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6 cloves garlic, pressed
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2 oranges, zested
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1 lime, zested
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2 bay leaves
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2 teaspoons dried oregano
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1 teaspoon ground cumin
Directions
1
Gather all ingredients.
2
Score fat side of pork butt in a crosshatch pattern, cutting about 1/8-inch deep. Season with salt and black pepper. Set aside.
3
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.
4
Transfer pork and marinade to a slow cooker. Cover slow cooker. Cook on Low until pork is fork-tender, 7 to 8 hours.
5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6
Transfer pork to a roasting pan, fat-side up. Broil until lightly browned and skin has crisped, 4 to 5 minutes.