Slow Cooker Mojo Pork
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
INGRIDIENT
DIRECTION
Step: 1
Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
Step: 2
Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
Step: 3
Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
Step: 4
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Step: 5
Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
NUTRITION FACT
Per Serving: 314 calories; protein 14.9g; carbohydrates 3g; fat 27.1g; cholesterol 64.9mg; sodium 1535.9mg.
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