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

Servings: 16 (approx. 4 oz each)

Prep Time: 15 min + marinade time

Cook Time: 8–10 hrs (slow cooker) or 3.5 hrs (oven)

Ingredients

• 4–5 lb 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 ground cumin
• 2 whole Serrano chilies
• 1 cup olive oil
• 1½ tbsp kosher salt
• 1 cup fresh lime juice (or Seville orange juice)
• 1 cup fresh orange juice

Instructions

1. Make Mojo Marinade: Blend garlic, shallots, citrus zest, herbs, spices, chilies, olive oil, salt, and juices until smooth.
2. Marinate Pork: Place pork in a bowl or bag, pour in marinade, and refrigerate 2+ hours or overnight.
3. Slow Cooker: Add pork + marinade to cooker. Cook on low 8–10 hrs or high 5–6 hrs until tender.
4. Dutch Oven: Bake pork in marinade at 400°F for 10 min, then reduce to 350°F and roast 3–3.5 hrs uncovered, turning occasionally.
5. Shred & Serve: Shred pork and spoon juices over top. Crisp under broiler if desired.

Kev’s Tips

• Short on time? Skip the overnight marinade – still delicious.
• Serve over rice, in tacos, bowls, or lettuce wraps.
• Freezer-friendly – store for up to 2 months in freezer-safe bags.

Meal Options

Taco Style Rice Bowl Lettuce Wraps Plantain Plate

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