Slow Cooker Mojo Pork
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Ingreadients :
- 1 (4 pound) pork butt roast
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ¾ cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- ½ cup extra-virgin olive oil
- ¼ cup chopped cilantro
- 6 cloves garlic, pressed
- 2 oranges, zested
- 1 lime, zested
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
Step by Step :
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- 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 butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
