Mojo Pulled Pork

Growing up in South Florida, Cuban food was always around. When I moved to Central Florida after college, I needed my regular pulled pork fix. I’ve made this recipe countless times and my friends often request it for get togethers. While now I prefer my Instant Pot to save time, slow cooking all day creates an authentic texture and flavor. Serve with rice, beans, and maybe some sweet plantains.

Ingredients for Pulled Pork:

• 1/2 cup lemon or lime juice
• 1/4 cup orange juice
• 1/4 cup water (yeah, this time go for water)
• 5 cloves minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper; store bought or finely fresh ground
• 1/2 teaspoon ground cumin
• 2-3 bay leaves, depending on size
• 1 3-lb pork shoulder or butt, bone-in preferred
• 1 white onion, cut into large slices

Ingredients for Mojo Sauce:

• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4-5 cloves minced garlic
• 1/2 white onion, thinly sliced
• Fresh ground pink salt and black pepper to taste

Directions:

1. The day before cooking, in a measuring cup combine all the ingredients except the pork and onion. Stir until salt is dissolved and well incorporated.
2. Place a zip top bag in a bowl and place the pork roast (optional to trim off the fat cap) into the bag and pour in the marinade. Remove as much air as possible and place in the fridge or freeze for a later date. If making tomorrow, turn at least once about half way before cooking. If cooking from frozen, allow to thaw in the fridge for one to two days.
3. In a slow cooker, place the sliced onion along the bottom. Remove the roast from the marinade and place on top of the onions pouring the marinade over the roast.
4. Cover and cook on Low for 10 to 12 hours or on High for six to eight hours until falling apart and fork tender.
5. Carefully remove pork from the slow cooker and place onto a rimmed baking sheet or cutting board. Let rest for about 10 minutes before shredding with two forks. 
6. To make the mojo sauce, place a small sauce pan over low heat and add the ingredients. Bring to a low simmer, stirring occasionally. The mojo is ready when the onions have turned soft and translucent and the sauce has thickened, about 15 minutes. Adjust seasoning to taste.
7. Transfer pulled pork to a serving plate or containers and spoon one to two tablespoons of the liquid from the slow cooker over top. This fat will help keep the pork moist, especially when reheating later.
8. Serve pork over rice and beans with a few spoonfuls of mojo sauce on top. Enjoy!

Alternative Cooking Methods:

• Pressure cook with an Instant Pot on High for 60 minutes, allowing a 30 minute natural release, then manual release. The only change to the above recipe would be to cut the pork into three to four inch chunks before putting into the marinade.
• Place into a dutch oven and cook in 250F oven for four to six hours, until fork tender.
• If time isn’t a concern, you can also sous vide for 24 hours set to 140F. I use a large stock pot and add hot water as it evaporates.

Salt Swaps:

• Making your own marinade instead of store bought reduces the amount of sodium by up to 75 percent. 
• Similarly, making your own pulled pork reduces total sodium per serving by more than half.

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