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Slow-Cooked Pulled Pork with Mojito Sauce

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Total Time
Prep: 25 min. + marinating Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by Kristina Wiley, Jupiter, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

Growing up in South Florida, my culinary taste buds were influenced dramatically by the Cuban culture here. Infused with Cuban flavor, this twist on slow-cooked pulled pork is knock-your-socks-off good, whether you serve it up with rice and beans on the side or press it into a classic Cuban sandwich. — Kristina Wiley, Jupiter, Florida

Test Kitchen Approved

Slow-Cooked Pulled Pork with Mojito Sauce

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Yield: 12 servings (1-1/2 cups sauce)
Prep: 25 min
Cook: 8 hours
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Ingredients

  • 2 large onions, quartered
  • 12 garlic cloves
  • 1 bottle (18 ounces) Cuban-style mojo sauce and marinade
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in pork shoulder butt roast (5 to 5-1/4 pounds)
  • mojito sauce:
    • 3/4 cup canola oil
    • 1 medium onion, finely chopped
    • 6 garlic cloves, finely chopped
    • 1/3 cup lime juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Additional chopped onion and lime wedges, optional
Text Ingredients

Directions

  1. Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat.
  2. Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender.
  3. For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper.
  4. Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through.
  5. Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.

Nutrition Facts

2/3 cup meat mixture with 2 tablespoons sauce: 409 calories, 29g fat (6g saturated fat), 83mg cholesterol, 575mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 25g protein.
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