Name: Slow cooker Cuban mojo pulled pork
Total time: 9 h
Cuisine: Cuban
Ingredients: 1.5kg boneless pork shoulder, cut into 4 big chunks; 10 garlic cloves, crushed; 150ml orange juice; 80ml lime juice; 2 tsp ground cumin; 2 tsp dried oregano; 1 tsp salt; 1 tsp ground black pepper; 2 bay leaves; 1 onion, sliced; 2 tbsp olive oil

Slow cooker Cuban mojo pulled pork

Pork shoulder soaked in garlic, orange and lime, slow cooked until it shreds, then crisped in a hot pan. Wonderful in rolls or over rice and beans.

Time9 hrs

LevelEasy

Costabout £1.67 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

720kcal
9.1gcarbs
5.2gof which sugars
54.8gfat
20.1gsaturates
48.3gprotein
1.4gfibre
8.0gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Method

1
Mix the garlic, orange juice, lime juice, cumin, oregano, salt, pepper and half the oil in a bowl. Add the pork and turn to coat. Leave for at least 2 hours, or overnight in the fridge, for the best flavour.
2
Put the onion slices and bay leaves in the base of the slow cooker. Tip in the pork and all of the marinade.
3
Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the meat shreds with a fork.
510 min
4
Lift the pork onto a board and shred it with two forks, discarding any big pieces of fat. Skim the fat from the juices and spoon a few ladlefuls over the meat.
5
Heat the remaining oil in a large frying pan over a high heat. Fry the shredded pork in two batches for 4 to 5 minutes, pressing down, until the edges are browned and crisp.
5 min
6
Serve with the onions from the pot and a little extra juice, in rolls or with rice and black beans.