Slow Cooker Mojo Pork Sliders for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Prepare your ingredients by cutting the pork shoulder into large, uniform chunks to ensure even cooking.

Thinly slice the white onion to allow it to soften and meld into the sauce as it cooks. If using fresh garlic, mince it finely to ensure the flavor permeates the liquid base throughout the slow cooking process.

Instructions

Assembling the slow cooker

1. 1Assemble the slow cooker
   Place the chunks of pork shoulder into the base of the slow cooker. Layer the thinly sliced white onions evenly over the top of the pork. Sprinkle the ground cumin and dried oregano over the onion layer to distribute the spices evenly.
   Look for Ensure the pork chunks are arranged in a single layer or slightly overlapping to ensure even cooking.
   Tip Using a slow cooker with a removable ceramic insert makes cleanup much easier.

At this stage, the slow cooker should be layered with the pork at the bottom, followed by the onions and spices. The arrangement should look orderly, with the ingredients ready to be submerged by the liquid. Ensure the spices are evenly distributed over the onion layer before adding the citrus and garlic mix.

Cooking the pork

2. 2Add liquids and cook
   Whisk together the orange juice, lime juice, and minced garlic in a measuring cup. Pour the mixture over the pork and onions in the slow cooker. Cover and cook on low for 7 to 8 hours or on high for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The pork should be tender enough to pull apart easily with a fork once the cooking time is complete.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature.

During the cooking phase, the pork and onions will release their natural juices, which combine with the citrus marinade. The kitchen should smell fragrant with the scent of roasted garlic and citrus. Check that the slow cooker is on the correct setting and that the lid remains firmly in place throughout the duration.

Shredding and serving

3. 3Shred and serve
   Remove the pork from the slow cooker and place it on a clean cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat if desired. Return the shredded pork to the juices in the slow cooker to moisten, then serve on slider buns.
   Look for The shredded meat should be well-coated in the flavorful citrus pan juices before being added to the buns.
   Tip Let the pork rest for 5 minutes after shredding to allow the juices to settle before serving.

Once the cooking is finished, the pork should be very soft and easily pulled apart with two forks. The meat should be thoroughly saturated with the citrus-garlic juices.

Before serving on the slider buns, ensure the shredded pork is well-mixed with the sauce to provide a consistent and flavorful experience in every single bite.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even heat distribution. Ensure there is enough space for the juices to circulate.

Another error is not checking the internal temperature; cooking for too long can lead to dry meat, while too little time leaves it tough. Always use a thermometer to guarantee the pork is cooked safely and perfectly tender.

How to tell it’s done

The pork is done when it is fork-tender and reaches a minimum internal temperature of 145°F (63°C). Use an instant-read thermometer inserted into the thickest part of the largest chunk to confirm.

Once reached, let the meat rest for at least 3 minutes before shredding to ensure maximum juiciness and optimal flavor distribution throughout the meat fibers.

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