Slow Cooker Mojo Pork Recipe

Pork shoulder: The main protein, known for its rich flavor and tenderness when slow-cooked.

Orange juice: Adds a sweet and tangy flavor to the marinade.

Lime juice: Provides a zesty and fresh citrus note.

Garlic: Adds a robust and aromatic flavor to the dish.

Oregano: A dried herb that brings a slightly bitter and earthy flavor.

Cumin: Adds a warm, nutty, and slightly peppery taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Chicken broth: Provides moisture and enhances the savory taste of the pork.

When preparing pork shoulder for this recipe, it's essential to trim any excess fat to ensure a more even cook and to prevent the dish from becoming too greasy. Additionally, for a more intense flavor, consider marinating the pork in the juice mixture overnight in the refrigerator before placing it in the slow cooker. This allows the garlic, oregano, and cumin to penetrate the meat more deeply, resulting in a richer, more robust taste.

• pork shoulder - Substitute with pork loin: Pork loin is leaner but can still provide a tender result when cooked slowly.

• orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, enhancing the flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar tangy acidity that can brighten the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though fresh garlic is more aromatic.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor that complements the other spices.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy and nutty flavor that can mimic the warmth of cumin.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while keeping the dish flavorful.

• Allow the pork to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Transfer the shredded pork along with the juices from the slow cooker into an airtight container. This keeps the meat moist and flavorful.
• Store the container in the refrigerator if you plan to consume the pork within 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, place the cooled pork in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. This helps you keep track of how long the pork has been stored.
• When ready to use, thaw the pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the pork gently in a saucepan over low heat or in the microwave. Add a splash of chicken broth or orange juice to keep it moist.
• If reheating in the microwave, cover the pork with a microwave-safe lid or wrap to retain moisture and heat evenly.
• Enjoy the reheated pork in various dishes such as tacos, sandwiches, or over rice for a quick and delicious meal.

• For a quick and easy method, use the microwave. Place the leftover pork in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a more traditional approach, reheat the mojo pork on the stovetop. Add a splash of chicken broth or orange juice to a skillet, then add the pork. Heat over medium-low heat, stirring occasionally, until warmed through.

• For a crispy texture, use the oven. Preheat your oven to 350°F (175°C). Spread the shredded pork on a baking sheet, cover it with foil to prevent drying out, and bake for about 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want the edges to get crispy.

• If you have an air fryer, it's a fantastic option for reheating. Preheat the air fryer to 350°F (175°C). Place the pork in the air fryer basket in a single layer and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a slow and steady method, use the slow cooker again. Place the leftover pork back in the slow cooker, add a bit of chicken broth or orange juice to keep it moist, and heat on low for 1-2 hours, or until warmed through.

• Mixing bowl: Use this to combine the orange juice, lime juice, minced garlic, oregano, cumin, salt, and black pepper.

• Slow cooker: This is where you will place the pork shoulder and cook it slowly to achieve tender, flavorful meat.

• Measuring cups: Essential for accurately measuring the orange juice, lime juice, and chicken broth.

• Measuring spoons: Use these to measure the oregano, cumin, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Cutting board: Provides a safe and clean surface for preparing the garlic.

• Chef's knife: Ideal for mincing the garlic cloves.

• Tongs: Useful for placing the pork shoulder into the slow cooker without making a mess.

• Forks: Needed for shredding the cooked pork shoulder once it is tender.

• Ladle: Helps in mixing the shredded pork with the juices in the slow cooker before serving.

Marinate overnight: Mix the orange juice, lime juice, garlic, and spices the night before and marinate the pork shoulder in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Prep ingredients ahead: Measure out and prepare all your ingredients the night before to streamline the process in the morning.

Instant Pot option: If you're in a hurry, use an Instant Pot to cook the pork on high pressure for about 1 hour instead of using a slow cooker.