Crockpot Cuban Mojo Pulled Pork: A Citrus Garlic Classic Step-by-step instructions

Before you start

Before beginning, ensure that your pork shoulder is fully thawed if it was previously frozen; cooking from a frozen state is not recommended as it results in uneven temperatures. Wash and dry your citrus fruits thoroughly before juicing to prevent any surface debris from entering the marinade.

Have your garlic cloves ready, smashed with the flat side of a knife to release their essential oils. Clear a workspace near your slow cooker to allow for easy assembly, and ensure your forks are clean and ready for the final shredding phase once the cooking cycle is complete.

Instructions

Marinade Preparation

1. 1Prepare the Mojo Marinade
   Juice the sour oranges and limes into a bowl. Add the smashed garlic cloves and dried oregano to the citrus juices. Stir the mixture briefly to combine the aromatics and the acidity, ensuring the garlic is well distributed for the marinade.
   Look for The mixture should smell highly fragrant with the sharp bite of citrus and the pungent aroma of fresh garlic.
   Tip Smashing the garlic cloves instead of mincing them helps infuse the broth while keeping the texture intact during the long cook.

At the end of this phase, the marinade should be a vibrant, aromatic liquid that smells intensely of fresh garlic and bright citrus. The garlic cloves should be smashed and ready to release their flavor into the pork throughout the long cooking process. Ensure your workspace is clean and all ingredients are combined well in the slow cooker insert before you begin the slow cooking phase.

Slow Cooking

2. 2Slow Cook the Pork
   Place the 5-pound bone-in pork picnic shoulder into the slow cooker insert. Pour the prepared mojo marinade over the meat, ensuring it coats the surface. Cover with the lid and set the device to cook on low for 8 hours. The meat is done when the internal temperature reaches at least 145°F (63°C). Once cooked, let the meat rest at least 3 minutes before shredding.
   Look for Look for the meat to become extremely tender and begin to pull away from the bone under its own weight.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours of cooking to ensure the slow cooker maintains a consistent internal temperature.

The pork is ready to progress when the aroma of citrus and garlic fills the kitchen and the meat has transitioned from a firm texture to one that is clearly tender.

The cooking liquid will have reduced slightly and will be bubbling gently. Verify the internal temperature of the pork with a thermometer to ensure it has reached the safe minimum of 145°F (63°C) before proceeding to shred the meat.

Shredding and Finalizing

3. 3Shred and Serve
   Once cooked, remove the blade bone from the pork. Using two forks, shred the meat directly inside the slow cooker, allowing it to absorb the bubbling garlic-citrus mojo broth. Serve the shredded pork over fluffy rice and black beans.
   Look for The shredded meat should look moist and glistening with the herb-infused cooking juices throughout the slow cooker.
   Tip If the broth seems too thin, you can remove the meat and reduce the liquid in a saucepan over medium-high heat before returning the meat.

In this final phase, the meat should shred easily with two forks, transforming into a pile of succulent, flavorful pork. The meat should be thoroughly coated in the mojo broth, appearing glossy and moist. Check that the bone has been removed completely and that the meat is evenly distributed within the cooking juices before plating the dish alongside your rice and plantains for serving.

Common mistakes

A common mistake is rushing the cooking process by using a high heat setting, which can result in tough meat that fails to shred properly. Always adhere to the low setting for the full eight hours to ensure the collagen breaks down sufficiently.

Another error is failing to allow the meat to rest; letting the shredded pork sit for ten minutes allows the juices to redistribute, preventing the meat from feeling dry. Avoid lifting the lid during the cooking process, as each time the lid is removed, heat escapes and the cooking time must be extended to compensate.

How to tell it’s done

The pork is considered done when it reaches an internal temperature of at least 145°F (63°C) as measured with a digital meat thermometer inserted into the thickest part of the meat.

Beyond the temperature, visual and physical cues are essential: the meat should be exceptionally tender, and the bone should slide out from the roast with almost no resistance. When shredded, the pork should appear moist and glistening with the mojo juices, indicating that it has successfully absorbed the flavors during the slow-cooking process.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest