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Tender Crockpot Cuban Mojo Pork Tacos

Crockpot Cuban mojo pork tacos - featured image
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Slow-cooked pork shoulder marinated in a vibrant Cuban mojo sauce, served in soft corn tortillas with fresh toppings for a juicy, flavorful taco experience.

Ingredients

Scale
  • 3–4 lbs pork shoulder (well-marbled)
  • 1 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf (optional)
  • Corn tortillas, for serving
  • Fresh cilantro, for garnish
  • Diced onions, for garnish
  • Lime wedges, for garnish
  • Optional: sliced avocado, fresh salsa, pickled red onions

Instructions

  1. Prepare the mojo marinade by whisking together orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, salt, and black pepper in a medium bowl.
  2. Trim excess fat from the pork shoulder if needed. Place the pork in the slow cooker and pour the mojo marinade over it, coating the pork well. Add a bay leaf on top if using.
  3. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours until the pork is fork-tender and easy to shred.
  4. Remove the pork from the slow cooker onto a cutting board. Shred the meat using two forks or your hands, then return the shredded pork to the slow cooker and stir it into the cooking juices.
  5. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in a 350°F oven for 10 minutes.
  6. Assemble tacos by piling shredded mojo pork onto warm tortillas and topping with diced onions, fresh cilantro, and a squeeze of lime juice. Add avocado or salsa if desired.

Notes

Use fresh-squeezed orange and lime juice for best flavor. Resist opening the slow cooker lid frequently to maintain cooking temperature. Shred pork while warm for easier shredding. If pork is too wet after shredding, remove some excess liquid but keep enough to keep meat juicy. Leftovers taste better after a day in the fridge. Pork can be frozen for up to 3 months.

Nutrition

Keywords: Crockpot pork tacos, Cuban mojo pork, slow cooker pork, mojo marinade, pork shoulder recipe, easy pork tacos, citrus pork tacos

Find it online: https://jollyfork.com/tender-crockpot-cuban-mojo-pork-tacos-easy-recipe-youll-love/