Cooker Recipe ⋆ Slow Cooker Mojo Pork

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

Ingredients

• 1 (4 pound) pork butt roast
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• ¾ cup freshly squeezed orange juice
• ½ cup freshly squeezed lime juice
• ½ cup extra-virgin olive oil
• ¼ cup chopped cilantro
• 6 cloves garlic, pressed
• 2 oranges, zested
• 1 lime, zested
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin

Cooking Directions

1. Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
2. Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
3. Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Nutrition Facts

• calories313.6
• carbohydrateContent3 g
• cholesterolContent64.9 mg
• fatContent27.1 g
• fiberContent0.3 g
• proteinContent14.9 g
• saturatedFatContent8 g
• sodiumContent1535.9 mg
• sugarContent1.4 g