8 servings | $20.00 | $2.50 per serving
Level: Easy | Prep time: 10 minutes; Cook time: 8–10 hours; Total time: 8–10 hours

Although it might seem counterintuitive, the slow cooker is our favorite cooking method in the summer heat. Often associated with comfort food and winter, the slow cooker is the perfect vessel to deliver a hot meal without the heat. Mojo pork is a popular Cuban recipe that combines citrus juice, garlic, and dried oregano. This simple, satisfying recipe is excellent for multiple meals during the busy summer months. Use it to make tacos, nachos, or rice bowls.

Print Recipe

Slow Cooker Mojo Pork

Ingredients

  • 3 –4 pounds boneless pork butt, trimmed of excess fat and cut into 3 large pieces ($3.99 a pound)
  • 3/4 cup chicken broth ($0.47)
  • 1/2 cup orange juice ($0.34)
  • 1/4 cup lime juice ($0.25)
  • 1/4 cup lemon juice ($0.23)
  • 1 yellow onion, cut into quarters ($0.99)
  • 1 jalapeño, sliced in half ($0.22)
  • 1 head garlic, cloves separated and peeled ($0.67)
  • 1 1/2 teaspoons kosher salt ($0.03)
  • 2 teaspoons dried oregano ($0.56)
  • 1/2 teaspoon pepper ($0.02)
  • 1/2 teaspoon cumin ($0.03)
  • 1/2 teaspoon smoked paprika ($0.03)
  • 1/2 teaspoon red chile powder ($0.05)
  • 2 bay leaves ($0.15)

Instructions

  • Add all ingredients to a large slow cooker and stir to combine. Cook on low for 8–10 hours or until pork shreds easily with a fork. Serve pork with black beans over rice with lime and cilantro, in corn tortillas, or on top of nachos. Store leftover mojo pork in the refrigerator for 3–4 days or freeze for up to 6 months.

The Last Bite is brought to you by Rio Grande Credit Union and highlights recipes on a budget. Costs are estimated using online budget calculators or based on purchases for edible’s test kitchen.