Set aside a little bit of the Cuban mojo sauce before pouring the rest of it over the pork shoulder in the slow cooker. I like to keep about ⅓ cup separate, which I then mix with an equal amount of the pork drippings at the end to drizzle over the shredded pork for an extra boost of flavor.
Slow Cooker Cuban Mojo Pork This recipe yields slow-cooked pulled porked with garlic and citrus flavors. Because your slow cooker will do most of the work, it’s the easiest way to prepare pork meat. This recipe is super versatile, too! You can place it on a bed of white rice for a complete Cuban meal or use it as a topping for your nacho party.
Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice.
ADD YOUR PHOTO Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped. With the machine running, slowly add the oil in a thin stream until emulsified. Transfer to a small bowl and season to taste with pepper. Stir in the cilantro. The mojo can be made up to four days ahead, covered and refrigerated.