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Slow-Cooked Pulled Pork with Mojito Sauce Recipe

Slow-Cooked Pulled Pork with Mojito Sauce Recipe

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 YIELD:12 servings


  • 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)
  • 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


  • 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).

Wine Pairings

Blush Wine

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