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Slow Cooker Mojo Pork


  • 5 to 6 pounds Boston butt or pork shoulder
  • 1 head garlic (about 12 cloves), peeled
  • ¼ cup kosher salt
  • 1 tablespoon dried oregano
  • 1 teaspoon coarse black pepper
  • 2 cups orange juice
  • ½ cup lime juice
  • 1 medium sweet onion, cut into wedges
  • 1 large jalapeno pepper, chopped with seeds
  • Zest of 1 large orange
  • Zest of 1 large lime
  • Cooked rice
  • Cooked black beans
  • Guacamole
  • Chopped cilantro


  1. Trim fat from pork and cut into 2 pieces.
  2. In a food chopper or food processor bowl, finely chop garlic. Add salt, oregano and black pepper. Pulse to combine.
  3. Rub garlic mixture over all sides of pork.
  4. In slow cooker crock, combine orange juice, lime juice, onion, jalapeno, orange and lime zest. Place pork in juice mixture. Cover and refrigerate to marinate overnight.
  5. Turn pork over in marinade. Cover slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Remove pork to a cutting board. Using 2 forks, shred pork. Strain and reserve juices. Transfer shredded pork back to crock and spoon juices as desired over pork to moisten. Set slow cooker to WARM to keep pork warm for serving.
  6. Serve with rice, black beans, and Guacamole. Sprinkle with chopped cilantro.

Serves: 10-12



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