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Sense & Edibility's Slow Cooker Pulled Pork in Mojo Sauce

Slow Cooker Pulled Pork in Mojo Sauce

A great weeknight recipe, which can be transformed to complete a number of dishes.

Course Mains
Cuisine Puerto Rican/Hispanic
Keyword pork, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8


Pork Spice Blend

  • 1 1/2 tablespoons Adobo seasoning
  • 1 tablespoon dried oregano
  • 2 packets Sazón con Culantro y Achiote seasoning
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 5-6 pounds pork butt (pork shoulder) skinless, bone-in
  • 5 cloves garlic, peeled and minced
  • 1 large white onion, peeled and sliced
  • 2 bay leaves

Mojo Sauce

  • 1 large navel orange, juiced (about 1/2 cup)
  • 1 large lemon, juiced (about 1/4 cup)
  • 2 medium limes, juiced (about 1/3 cup)
  • 1/4 cup white wine vinegar
  • 5 cups steamed white or brown rice to serve

Optional Garnishes

  • 2 medium carrots, julienned or shaved
  • 2 ripe avocados, sliced
  • 1 jalapeño pepper, thinly sliced optional
  • 1/2 red onion, thinly sliced
  • 1/4 cup cilantro, roughly chopped optional


  1. In a small prep bowl, combine the Adobo, oregano, sazón, cumin, and black pepper. Rub the spice blend onto the entire surface of the pork shoulder. 

  2. Place the seasoned pork shoulder into the slow cooker, and cover with the minced garlic, bay leaves, and onions. 

  3. Mix together the citrus juices and vinegar, then pour the mixture over the seasoned pork shoulder.

  4. Place the lid on the slow cooker and cook, on low, for 8 hours, or on high for 4 hours. 

  5. Once the pork has finished cooking, carefully, transfer the pork to a holding vessel. Use tongs and a large fork (if needed) to pull the pork from the bone. 

  6. Remove and discard, both the two bay leaves, and the bone. 

  7. Puree the liquid in the slow cooker using an immersion blender set to "low", until the sauce is smooth. If you don't have an immersion blender, you can  leave the liquid as is, or carefully transfer it to a blender. Make sure to vent the blender's lid to prevent an explosion and puree the liquid- in batches if necessary- until smooth.

  8. Once the cooking liquid is smooth, return the pulled pork to the slow cooker to coat it in the sauce. 

  9. Turn the slow cooker to warm, and cover, until you're ready to serve.

  10. Serve the pulled pork over rice with the carrots, avocado slices, red onions and jalapeños, and chopped cilantro. Be sure to drizzle ample amounts of the mojo sauce over the pork and rice. 

  11. Refrigerate covered leftovers for up to 72 hours, or freeze in food storage bags for up to 6 months.

Recipe Notes

Optional Serving Ideas:

Tacos: fill warmed corn or flour tortillas with the pulled pork, top with cooked black beans, shredded Mexican cheese, sour cream, pico de gallo, gaucamole, and fresh cilantro.

Nachos: spread a layer of corn tortilla chips onto a sheet pan and top with the pulled pork. Cover in shredded Mexican cheese, and refried beans and bake until the cheese has melted. Garnish with sour cream, pickled jalapeños, and black olives.

Sandwiches: pile the slow cooker pulled pork onto potato buns. Top with Peruvian Coleslaw and pickled red onions.