Mojo Style Pulled Pork
⚡ KevEats Recipe
Mojo Braised Pork
Citrusy, garlicky, slow-braised pork for tacos, bowls, wraps, and plates.
This mojo braised pork is big-batch, freezer-friendly, and loaded with garlic, citrus, herbs, and cumin. Make it once, then turn it into tacos, bowls, lettuce wraps, or a plantain plate depending on your goals.
350
Calories
32g
Protein
22g
Fat
10g
Carbs
Ingredients
- 4–5 lb boneless pork shoulder or Boston butt
- 2 heads garlic, peeled
- 2 shallots
- 2 oranges, zested
- 3 limes, zested
- 2 tbsp fresh oregano leaves
- 1/2 bunch fresh mint leaves
- 1 tbsp ground cumin
- 2 whole serrano chiles
- 1 cup olive oil
- 1 1/2 tbsp kosher salt
- 1 cup fresh lime juice or Seville orange juice
- 1 cup fresh orange juice
Meal Options
Taco Style
4 oz mojo pork, 1 small tortilla, shredded cabbage, salsa
350 calories • 32g protein • 10g carbs • 22g fat
350 calories • 32g protein • 10g carbs • 22g fat
Kev Tip
Marinade time helps, but it is not mandatory.
Overnight is great, but even a short marinade still gives you a flavorful pork because the meat cooks in the mojo.
Make It Fit Your Macros
Lower calorie: trim visible fat and choose lettuce wraps or taco style.
Higher carb / athlete plate: use the rice bowl or plantain plate.
Meal prep: portion cooked pork into 4 oz containers and build meals from there.
Higher carb / athlete plate: use the rice bowl or plantain plate.
Meal prep: portion cooked pork into 4 oz containers and build meals from there.
Storage Notes
Store in the fridge for 3–4 days or freeze in portions for up to 2 months. Freeze with some juices to keep it moist.
Instructions
- 1Blend garlic, shallots, citrus zest, oregano, mint, cumin, serranos, olive oil, salt, lime juice, and orange juice until smooth.
- 2Place pork in a large bowl, bag, or container. Pour marinade over the pork.
- 3Refrigerate for at least 2 hours or overnight if possible.
- 4Slow cooker method: add pork and marinade to slow cooker. Cook on low for 8–10 hours or high for 5–6 hours, until tender.
- 5Dutch oven method: bake pork in marinade at 400°F for 10 minutes, then reduce to 350°F and roast uncovered for 3–3.5 hours, turning occasionally.
- 6Shred pork and spoon cooking juices over the top.
- 7Optional: spread shredded pork on a sheet pan and broil briefly to crisp the edges.
- 8Serve as tacos, bowls, lettuce wraps, or plantain plates.
Meal Prep / Performance Notes
This is a flexible protein anchor.
The pork itself is rich, so the build matters. Pair it with cabbage, salsa, rice, lettuce, vegetables, or plantains based on whether the goal is fat loss, performance, or a more indulgent plate.
Best texture move.
Shred, sauce with the cooking juices, then crisp the pork under the broiler for carnitas-style edges.
