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Slow-Cooked Pulled Pork with Mojito Sauce Recipe
Slow-Cooked Pulled Pork with Mojito Sauce Recipe photo by Taste of Home

Slow-Cooked Pulled Pork with Mojito Sauce Recipe

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Growing up in South Florida, my culinary taste buds were influenced dramatically by the Cuban culture that so heavily populates the area. They say "the way to a man's heart is through is stomach." Well, this Cuban twist on a crockpot pulled pork will knock the socks off of any man in your life! Serve with rice and beans, or make into a sandwich on Cuban bread. — Kristina Wiley, Jupiter, Florida
TOTAL TIME: Prep: 15 min. + marinating Cook: 9 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 9 hours
MAKES: 12 servings

Ingredients

  • 2 large onions, quartered
  • 12 garlic cloves
  • 1 bottle (18 ounces) Cuban-style mojo sauce and marinade
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in pork shoulder butt roast (5 to 5-1/4 pounds)
  • MOJITO SAUCE:
  • 3/4 cup canola oil
  • 1 medium onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 1/3 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional chopped onion and lime wedges, optional

Directions

  1. Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat.
  2. Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender.
  3. For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper.
  4. Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through.
  5. Using tongs, remove pork to a platter. Serve with chopped onion, lime wedges and mojito sauce, stirring just before serving. Yield: 12 servings (1-1/2 cups sauce).
Originally published as Slow-Cooked Lechon with Mojito Sauce in Taste of Home Recipes Across America 2013, p116

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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