Mojo Pork – Free Slow Cooker Recipe!
Mojo pork is the perfect healthy winter dinner. Not only is this recipe bursting with flavors and nutrients that even kids can get on board with, it’s also budget-friendly and only takes 20 minutes of prep!
As we enter into the winter season, it’s a great time to pull out our favorite slow-cooker recipes. With so many things on our to-do lists this time of year, it’s such a time-saver to quickly prep a meal before setting it and forgetting it. Since pork shoulder is an inexpensive cut of meat, this particular recipe is a smart way to give your family a nutritious dinner everyone will enjoy while still saving money for the holidays.
“My whole family loves this meal! My kids even love the chopped spinach in their bowl!”
– Stephanie C.
Our mojo pork is super easy to make and that’s one of the many reasons this recipe is a favorite in our cooking community. After a quick 20 minutes in the kitchen for meal prep, you can relax, get a jump-start on your to-do list, and pick up the kids from school – all while knowing a delicious hot meal will be waiting for you when dinner time rolls around.
Another reason home cooks love this meal is because of the rich flavors. In addition to having a mix of spices infuse a true Cuban flare, the zest and juice of citrus fruits elevate the flavors in the dish. Although people often think of citrus fruits in the summer, they are actually in-season all year long. We know you’ll love how the clean and energetic tastes of fresh orange and lime break through any winter gloom. If you want to learn more about when fruits are in-season, check out our Seasonal Fruits Guide.
“My husband said it’s probably his favorite meal he’s ever had!! And a win win because it was easy.”
– Kim B.
If you’re a big fan of saving time and having tasty leftovers, you should try our alternative recipe version that is a part of our meal plan. It includes a double batch of pork to use in both Mojo Pork Bowls and in amazing Pork Cubanos. Most weeks, our meal plan service creates a menu with recipes that build on each other like these two do. That way, you can save time by just cooking once and eating twice. You’ll also reduce food waste (which saves money!) with streamlined ingredients that will always be used up by the end of the week. To learn more about all our weekly features and take a tour of our service, click here!
Keep reading to get our budget, time, and leftover tips, as well as your free recipe.
Meal Planning Smarts
- Budget Cooking: If you are looking to cut this month’s food expenses even more, it’s a great idea to incorporate more vegetarian dinners into your life. You can still enjoy big Cuban flavors with a Seared Plantain Bowl. All you have to do is substitute the meat with pan-seared plantains and keep the rice, beans, salsa, and spinach for a delicious, non-slow cooker meal.
- Time Savers: If you want to make our mojo pork even faster, you can always do most of your prep early. Just chop up your onions, garlic, jalapenos, and shallots (watch the videos below to see how!) up to 5 days ahead of time and you’ll find yourself with even more time during the day. You can also opt to use your favorite pico de gallo from the store instead of making fresh salsa.
- Leftovers: If you have leftover pork, you can enjoy a whole new meal by adding it to tacos, sandwiches, wraps, or stir-fries! You can also put any leftover salsa you have to good use in a healthy morning scramble or an omelet, or even stirred into Chicken Noodle Soup for a delicious flavor twist.
- Learn how to chop all the produce in this recipe with these short video tutorials:
How to Chop & Dice an Onion
Learning how to dice an onion correctly will save you so much time in the kitchen.
How to Mince or Crush Garlic
Garlic adds great flavor and aroma to any dish. Learn how to impart the flavors of garlic to any dish with this short video.
How to Dice Shallots
This short video shows you how easy it is to chop shallots, which lend a lot of flavor to your cooking.
How to Chop Cilantro or Parsley
Learn how to chop parsley using the 'pivot-and-fan' chopping technique with this short video.
How to Dice Tomatoes
Diced tomatoes add so much freshness to salsas, salads, and pastas, and they're super easy to prep.
- To make slow cooker mojo pork, you obviously need a slow cooker. If you haven’t added one to your kitchen cookware collection yet, we highly recommend it so you can say hello to everything from stews to yogurts and fondus, in addition to making a freezer supply of mojo pork!
- For cooking the rice to serve alongside the mojo pork, you can choose from a saucepan, Dutch oven, or rice cooker. (To learn how to cook grains, check out our Guide to Whole Grains here.)
- A simple whisk is all you need to emulsify any vinaigrette quickly, which we use to season fresh baby spinach in this recipe.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Rice, uncooked white or brown - ⅔ cup
- Onions, medium - ½ chopped
- Garlic - 3 cloves, peeled and crushed
- Jalapenos - ½, sliced
- Shallots - 1 clove, diced
- Pork, boneless shoulder roast - 1½ lbs (sometimes labeled pork butt)
- Orange juice - 6 Tbsp (store-bought or fresh-squeezed)
- Limes - ½, zested, then sliced into wedges
- Cumin - ¾ tsp
- Paprika, smoked - ¾ tsp
- Oregano, dried - ½ tsp
- Salt - ¾ tsp
- Black pepper - ¼ tsp
- Bay leaves (opt) - 1
- Baby spinach - 5 oz, roughly chopped
- Cilantro - 2 tsp, chopped
- Tomatoes, medium - 2, chopped
- Limes - ½, juice of
- Red pepper flakes or hot sauce (opt) - to taste
- Vinegar, rice - 2 tsp
- Honey - 1 tsp
- Oil, cooking - 1 Tbsp
- Sour cream (opt) - for serving (sub plain or Greek yogurt)
- Tortilla chips (opt) - for serving
- Cook rice – For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it’s absorbed all the water. If it’s not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Onions / Garlic / Jalapenos / Shallots – Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
- Slow-cook pork – In the bowl of a slow cooker combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Set slow cooker to low and cook until pork is falling apart and tender, 7 to 8 hours (or 4 to 5 hours on high). (Note: You can also bake the pork and other ingredients in a Dutch oven, covered at 325F / 163C, until pork is falling apart and tender, 2-1/2 to 3 hours.
- Lime wedges / Spinach / Cilantro / Tomatoes – Prep as directed.
- Make salsa – Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
- When pork is finished cooking, discard bay leaves. Transfer pork to a cutting board and roughly chop. Return pork to slow cooker and combine with cooking liquid. Taste and season with some additional salt and pepper if needed. Keep warm until ready to serve.
- In a large bowl, whisk together rice vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
- Assemble bowls with rice, then pork, spinach, salsa, sour cream, and lime wedges. (You can also set all of the components out and let everyone assemble their bowls at the table.) Serve with chips if you’d like (crumble some over top for extra crunch). Enjoy!
A little note:
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