Slow Cooker Mojo-marinated Pork Shoulder
By Tested and Perfected in the Sur La Table Kitchen
Slow Cooker Mojo-marinated Pork Shoulder
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
6-8 servings
Ingredients:
- ¼ cup olive oil
- 1 cup lightly packed fresh cilantro, finely chopped
- 1/4 cup lightly packed fresh mint leaves, finely chopped
- 1 tablespoon minced fresh oregano
- 2 teaspoons ground cumin
- 2 tablespoons finely grated orange zest
- 1 teaspoon finely grated lime zest
- 8 large garlic cloves, minced
- ½ teaspoon crushed red pepper flake
- 1 tablespoon kosher salt, plus more
- 1 teaspoon freshly ground black pepper, plus more
- 3 1/2 pounds boneless pork shoulder
- ¾ cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- Water or chicken broth if necessary
The pork can be marinated in the citrus-herb-garlic paste for up to 24 hours before slow roasting. Mojo is the Portuguese word for sauce and has many versions, but what they all have in common is that they are highly flavored with acidic ingredients like the citrus here and have cumin. This pork can be served as a main dish with sides, as a sandwich, or get creative with it in a salad or grain bowl.
Select the Brown/Sauté mode on the Slow Cooker, set the temperature to 350°F. Pour in the oil and allow to come to temperature, until it lightly shimmers.
To a small bowl add the herbs, cumin, zests, garlic, red pepper flake, 1 tablespoon salt, and 1 teaspoon black pepper, stir to combine.
To a cutting board set the boneless pork shoulder. Using a sharp knife, make a large cut down the center of the meat. Keep the knife parallel to the board and slice along the meat so it unrolls to a semi even thickness. Using a spoon or a small spatula spread the citrus-garlic paste over the entire surface and roll up. Use butchers’ twine or skewers to secure the roll.
Once the pork is rolled and the oil is heated in the Slow cooker, carefully set the pork in and brown deeply on all sides.
Select Slow Cook Low, remove the twine or skewers from the pork and add the orange juice, lime juice, and water or broth to come halfway up the pork. Cover and set the timer for 4 hours. Cook the pork until it shreds with a fork.
Select the Brown/Sauté mode on the Slow Cooker, set the temperature to 350°F. Pour in the oil and allow to come to temperature, until it lightly shimmers.
To a small bowl add the herbs, cumin, zests, garlic, red pepper flake, 1 tablespoon salt, and 1 teaspoon black pepper, stir to combine.
To a cutting board set the boneless pork shoulder. Using a sharp knife, make a large cut down the center of the meat. Keep the knife parallel to the board and slice along the meat so it unrolls to a semi even thickness. Using a spoon or a small spatula spread the citrus-garlic paste over the entire surface and roll up. Use butchers’ twine or skewers to secure the roll.
Once the pork is rolled and the oil is heated in the Slow cooker, carefully set the pork in and brown deeply on all sides.
Select Slow Cook Low, remove the twine or skewers from the pork and add the orange juice, lime juice, and water or broth to come halfway up the pork. Cover and set the timer for 4 hours. Cook the pork until it shreds with a fork.