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Slow Cooker Cuban Mojo Pork

a plate or latin pigeon peas rice with pulled pork and dipping sauce. This is called slow cooker cuban mojo pork
Slow Cooker Cuban Mojo Pork

A good pork butt/shoulder doesn’t always have to be cooked in the oven, it can be perfectly cooked in a slow cooker! This method is perfect for lazy or busy days when you want to have time to work on other things or just Netflix and chill. Parties are a great example for a busy day where this recipe comes very handy. This pork slowly cooks away while you prepare sides, appetizers, and even get ready yourself!

Finishing off this pork in the oven to give it a golden crispy top is all you need prior to serving. I recommend using pork butt, boneless because it will be easier to shred later.

I cook my recipes for our home consumption when I made this recipe, I made it with Moro de Gandules also known as Arroz con Gandules. In English it would be Rice with Pigeon Peas. You can also serve with my White Rice and Beans recipe or make use the pork to make Cuban sandwiches! Yes, so many options!

Watch me make it!

a plate or latin pigeon peas rice with pulled pork and dipping sauce. This is called slow cooker cuban mojo pork

Slow Cooker Cuban Mojo Pork

Classic Cuban Mojo Pork made in the slow cooker plus a delicious sauce!
4.43 from 14 votes
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Course: dinner, How to, Main Course
Cuisine: Caribbean, Cuban, Latin
Keyword: cuban pork recipe, cuban pulled pork, cuban recipes, latin pulled pork, mojo pork, pork butt recipe, pork recipe, pork shoulder recipe, pulled pork recipe, slow cooker cuban mojo pork, slow cooker mojo pork, slow cooker pork recipe, slow cooker pork recipee
Prep Time: 10 minutes
Cook Time: 10 hours
Servings: 12 people


  • Slow Cooker


  • 1 3 to 4 lb pork butt boneless
  • 1 cup cilantro stems removed
  • 1/4 cup mint stems removed
  • 2 tbs oregano
  • 3 tsp cumin
  • 1 tsp pepper
  • 1 tsp kosher salt
  • 10 cloves garlic
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 3/4 cup olive oil

For Mojo sauce drippings (to thicken it)

  • 1 tbs cornstarch
  • 1 tbs water


  • Rinse your pork butt and place on a large pan.
  • In a for processor or blender place the cilantro, mint, oregano, cumin, peppeer, salt, garlic, orange juice and lime juice. Blend.
  • Add olive oil and blend again.
  • Cover the pork with the mojo sauce making sure to get into any crevices.
  • Move pork into slow cooker and drizzle any leftover sauce over the pork.
  • Slow cook for 5 to 6 hours on HIGH or 9 to 10 hours on LOW.
  • Right before pork is done, preheat oven to 400º degrees.
  • Once pork is done, carefully place the pork into a baking dish or pan. Do not include the juices.
  • Place pork in the ovens middle rack and cook for 15 to 30 minutes or until desired golden color is achieved.
  • While the pork is in the oven, place a colander over a saucepan and pour pork juices from the slow cooker. Place the saucepan on the stove over high heat.
  • In a cup, mix 1 tbs cornstarch and 1 tbs water. Add to the saucepan and stir well. Depending on the amount of liquid you may have to add another cornstarch and water mixture. Once done, set aside and serve over pork or as a dipping sauce.
  • Once pork is golden, remove from the oven and shred.
  • And it's ready to serve!



    1. Hi! Yes. I would say about one more hour on high. Because its almost double the size of what I used, cut it in half. Once you start to shred it, you’ll be able to tell if it needs more time. But if its almost pretty much done, place in the oven on the baking sheet and cook until completely cooked through. I think you should be ok.

  1. Ok Belqui, I’m going to give this a try. I make a similar marinade for pork tenderloins on the grill so I’m certain this will be just as good in the slow cooker. The addition of the mint leaves is a new “twist”. 😉

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