Bright, garlicky, citrus-forward pork — the backbone of a Cubano sandwich and great over rice and beans. Freezes and vacuum-seals like a dream.
Ingredients
- 4 lb pork shoulder
- ½ cup orange juice
- ¼ cup lime juice
- 8 garlic cloves
- 1 tbsp cumin
- 1 tsp dried oregano
- ¼ cup olive oil
- 1 onion, sliced
- Salt and pepper
Instructions
- Blend the orange juice, lime juice, garlic, cumin, oregano, and olive oil into a mojo marinade.
- Place the pork and onion in the slow cooker, season with salt and pepper, and pour the mojo over.
- Cook on low 8 hours until fork-tender.
- Shred the pork and stir it through the juices. For crispy edges, broil the shredded pork on a sheet pan for a few minutes.
Make-Ahead & Storage
Freeze shredded in its juices up to 3 months; vacuum-seals well for reheating from the bag.
Notes
Pile onto a pressed Cubano with ham, swiss, pickles, and mustard, or serve over rice with black beans and plantains.