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Slow-Cooked Pulled Pork with Mojito Sauce

 Slow-Cooked Pulled Pork with Mojito Sauce
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, Flor
12 ServingsPrep: 15 min. + marinating Cook: 9 hours

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

  • 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

2 of 2

Slow-Cooked Pulled Pork with Mojito Sauce (continued)

Directions (continued)

  • meat.
  • 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.
  • 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.
  • 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.
  • 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).
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.