Mojo Style Pulled Pork

If you're looking for a slow cooker recipe that isn't the same old shredded chicken, this Mojo Braised Pork is your new go-to.

It’s citrusy, garlicky, slightly spicy, and insanely juicy. Inspired by Cuban mojo flavors, this pork shoulder is marinated and slow-cooked until it falls apart — perfect for bowls, tacos, salads, or meal prep. And yes, it's high in protein and meal-prep friendly.

Pair it with low carb bread, cauliflower rice and beans, cauliflower rice, roasted veggies, or even stuff it in lettuce wraps.

Let’s get into it.

🍊 Mojo Braised Pork Recipe (Slow Cooker Method)

🛒 Ingredients

• 4–5 lb (2–2.25 kg) boneless pork shoulder or Boston butt

• 2 heads garlic, peeled

• 2 shallots

• Zest of 2 oranges

• Zest of 3 limes

• 2 tbsp fresh oregano leaves

• ½ bunch fresh mint leaves

• 1 tbsp (5g) ground cumin

• 2 whole Serrano chilies

• 1 cup olive oil

• 1½ tbsp (26g) kosher salt

• 1 cup (250ml) fresh lime juice (or Seville orange juice if available)

• 1 cup (250ml) fresh orange juice

🧑‍🍳 Instructions

1. Blend the Mojo Marinade
   In a high-powered blender, combine garlic, shallots, citrus zest, oregano, mint, cumin, Serrano chilies, olive oil, salt, lime juice, and orange juice. Blend until smooth.

2. Prep the Pork
   Pat pork shoulder dry and place in a large bowl or bag. Pour marinade over the pork and let it sit at least 2 hours, ideally overnight.

   1. Crockpot:
      Add pork + all marinade to a slow cooker. Cook on:

   • Low for 8–10 hours

   • or High for 5–6 hours
     Until the pork is super tender and shreds easily with a fork.

   2. Dutch Oven Method:

   • Preheat the oven to 400°F (200°C). Remove the pork from the marinade, place it into a 7-quart (6.5 liters) Dutch oven. Pour in all of the marinades. The marinade should come about halfway up the pot, but if not, add a little bit of chicken stock.

   • Bake the pork, uncovered, for 10 minutes, then reduce the temperature to 350°F (180°C) and let it cook for 3 to 3½ hours, uncovered, turning occasionally to make sure all sides get browned.

3. Shred & Serve
   Remove pork, shred with forks, and spoon some juices back over top. Crisp under the broiler if you like a bit of texture.

💡 Kev’s Tips

• Short on time? Skip the overnight marinade and just blend + cook. Still delicious.

• Serving ideas: Over rice, in bowls, on tacos, with plantains, or in lettuce wraps.

• Storage: Keeps in the fridge for 4–5 days. Freezes beautifully.

💪 Macros (approximate, per 4 oz cooked)

• Calories: 300

• Protein: 28g

• Fat: 22g

• Carbs: 2g
  (Macros vary based on fat trimming and portioning)