Crock Pot Mojo Pork with Cuban-Style Black Beans is a simple and satisfying long-cooking crock pot recipe. Use to make tacos, nachos, or rice bowls!
Crock Pot Mojo Pork with Cuban-Style Black Beans is one of my favorite crock pot recipes to date!
Pork shoulder is slow cooked in a tasty citrus trio of orange, lemon, and lime juice, spiked with onion, jalapeno, herbs, spices, and a whole head of garlic. GARLIC LOVERS UNITE! This recipe falls into the “throw stuff into a pot and cook it” category, which I’m obviously fangirling these days (I’m looking at you, One-Pot Mac and Cheese, and Greek Arugula Salad,) and while the ingredient list may look a little long, I guarantee you have at least 75% of them at home already.
Besides the fresh and light flavor of the Mojo Pork, I’m also loving the recipe because it’s got a long cooking time – 8-10 hours renders the pork juicy and buttery, and you a selfie high five for being able to cook dinner while you’re out and about all day.
Oh, I have to tell you about the Cuban-Style Black Beans under the pork (and mountain of guacamole – I was actually semi-embarrassed about adding so much for the photos then realized you’d obviously get it.) Mojo pork is a popular Cuban recipe which combines citrus juice, garlic, and dried oregano, and I thought it’d taste fantastic with Cuban-style black beans which are simply canned black beans simmered with onions, bell peppers, chicken broth, dried oregano, and a splash of vinegar. Ready in a jif and perfect to pair with the succulent pork.
There are a ton of ways you could use the shredded pork and beans – tacos, nachos, or on a big crunchy salad – but I never turn down an opportunity to make cilantro-lime rice so I went that route. However you enjoy the final product, it all starts the same. I’ll show ya’!
Start by trimming a 3-4lb boneless pork butt (which is actually a shoulder cut,) of any big pieces of excess fat then cut the roast into four or five big hunks and add it to a big ol’ crock pot. FYI, my roast came wrapped in netting which I cut off and discarded too. Kitchen shears, for the win!
To the crock pot add 3/4 cup chicken broth, 1/2 cup orange juice, and 1/4 cup each fresh lime and lemon juice.
Next add counter and spice-cupboard staples including 1 chopped onion, a whole HEAD of garlic (muwahaha!) with the cloves separated and peeled, 1 sliced jalapeno, 2 bay leaves plus herbs and spices including dried oregano, cumin, and smoked paprika. Mix everything up then pop a lid on top of the crock pot and cook on low for 8-10 hours.
Once the pork is juicy and fall apart-tender, shred it with two forks. Use the forks to mash up the garlic cloves which will be buttery and soft by this point, too.
Ok, pork = done, so it’s time to whip up the Cuban-Style Black Beans.
All you have to do is saute 1/2 chopped onion and green bell pepper in 1 Tablespoon extra virgin olive oil until tender. Add 2 minced garlic cloves then saute for 1 minute, and then add 1/2 teaspoon dried oregano, 1/4 cup chicken broth, and 1 teaspoon red wine vinegar then simmer until the liquid has been absorbed by the beans. So fab – you must try this simple side dish recipe!
Like I said, there are a few ways I would suggest serving the pork and black beans besides straight to your face. Scooping them into soft corn tortillas with guacamole and pico de gallo would be phenoooomenal, and I can’t imagine how quickly I’d demolish a tray of tortilla chips topped with the pork, beans, and a mound of melted Monterey Jack cheese (hello nachos!) but piled on top a mountain of cilantro-lime rice then topped with a thwack of fresh guacamole pretty much sounded like Heaven to me!
Crock Pot Mojo Pork with Cuban-Style Black Beans
Description
Crock Pot Mojo Pork with Cuban-Style Black Beans is a simple and satisfying long-cooking crock pot meal. Use to make tacos, nachos, or rice bowls!
Ingredients
- 3-4lb boneless pork butt, trimmed of excess fat then cut into big hunks
- 3/4 cup chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1 onion, cut into big chunks
- 1 jalapeno, sliced in half
- 1 head garlic, cloves separated and peeled
- 1-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- For the Cuban-Style Black Beans:
- 1 Tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1/2 teaspoon dried oregano
- 15oz can black beans, drained and rinsed
- 1/4 cup chicken broth
- 1 teaspoon red wine vinegar
Directions
- Add all ingredients except those for Cuban-Style Black Beans to a large crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
- For the Cuban-Style Black Beans: heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.
- Serve pork and beans over cooked Cilantro-Lime Rice, in corn tortillas, or on top of nachos.
Notes
Black beans slightly adapted from Epicurious.com
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
However you decide to enjoy this simple meal, I know you’ll love it. It’s easy, fresh, and definitely not another heavy, gloopy recipe from the crock pot. Enjoy! :)
Other Crock Pot Recipes You’ll Love
Crock Pot White Chicken Chili >
Crock Pot Chicken and Wild Rice Soup >
Crock Pot Sausage and Peppers >
Crock Pot Italian Beef Sandwiches >
Crock Pot Sweet Potato and Quinoa Turkey Chili >
Ok, I giggled when I read “pork butt” but I’m so over that. Then I saw pork shoulder and that’s what I usually get. Just went out to eat at a BBQ restaurant near us and spent $50 on 2 sandwhiches (and 2 kids meals) that looked very much like this. Time to cook at home so we can, you know go on vacation again someday!
Pork butt is the same cut of meat as pork shoulder! :)
Different regions call it different things.
It’s like you’ve have been delivered to me from the food planning gods. I have been craving Mexican food I have all of the ingredients on hand. Probably because I’ve been craving it :) Plus, I’m too busy living to play outside to slave away in a hot kitchen. (Did Lincoln have any issues eating it with the jalapeno? My toddler was curious…)
Nope! It wasn’t spicy at all! :)
If you were to freeze this, would you go ahead and make it in the slow cooker first, or would you put all of the ingredients in a ziplock and freeze it? If I were to prep everything in a ziplock and freeze it to add to the crockpot in a few weeks, would having all of the citrus juice in the bag with the pork make it “cook” like a ceviche even if it went straight into the freezer? Thanks!
LOVE recipes where you can just throw stuff in the crock pot and forget it. Shredded pork is the best And those black beans look fabulous and flavorful. Pinned!
This looks amazing and great photography too. I am going to pin! I make cuban black beans in the crock pot (http://www.homeecathome.com/the-home-economist/slow-cooker-cuban-black-beans), but will have to try your easy method. And I will have to try your pork. It looks delicious.
Looks wonderful do you think I could use thick bonells chops for this shick I have in freezer
Thanks
Hi Nanci! I haven’t tested this recipe with pork chops but I think if you watch them closely it could work. Depending on how thick they are, they might only need 4-5 hours.
Will absolutely be making this dish! Last week, I finally made your recipe for the cilantro rice, and I am kicking myself for waiting so long…I have been a loyal IGE reader for years, and think I remember these two from their beautiful wedding you attended a few years ago, right? I remember it was on a lake ?
Yes! Great memory – 10 Mile Lake in Minnesota!! :) http://iowagirleats.com/2011/08/21/lake-side-wedding-weekend/
I have a big pork tenderloin in the freezer that would be put to good use with this recipe!! Thanks for sharing.
Oh, yum. This looks delish. I think I may have to make that part of the menu for next week.
Shoulder is a great cut for this but a pork sirloin roast would also work since it has pretty good marbling and can handle low and slow extended cooking time.
May even freeze any leftovers to take to my mother’s for our vacation.
Looks amazing!! Thank you! I do need your help. Can you please direct me to your cilantro lime rice recope? I have scanned the link a few times and see many yummy posts but not the rice recipe. Thanks for all you do to help all of us :)
Here you go! I linked to it a few times in the post but it can get buried sometimes! http://iowagirleats.com/2014/08/29/easy-homemade-burrito-bowls/
Looks great! A suggestion for modifying this for an allergy would be appreciated. I can’t use orange juice and it seems to be a fairly major ingredient. Sub in water? Or more of the lemon and lime juices? Or something else entirely? Thanks for the help! Love the nacho suggestion! (I was craving some yesterday.)
Hmmm, maybe mango juice? I might try 1/4 cup + 2 Tablespoons mango juice and 2 Tablespoons water, just to cut the sweetness a tiny bit!
Thanks! I really think that would work; I didn’t even think of mango!
Pineapple juice is a great substitute for the Orange juice.
What’s ur guac recipe?
Ripe avocado, lime juice, chopped cilantro, and garlic salt (all to taste.) You could use fresh garlic if you’re feeling motivated…but I’m usually not. :)
I just wanted 2 tell u that I made this easy pork dish the other night for my family & we ALL loved it!!!! Thanks 4 always sharing such g8 recipes !!!
I’m so glad to hear it, Christina – thank you for such great feedback!!
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Just made this recipe and it was sooooo AWESOME! I like my meat lean so I used a pork loin roast instead of the shoulder cut and it still fell apart like butter. The only other change I made was to add some of the pork liquid to the black beans instead of chicken broth. Why waste all those yummy flavors? Ladies, this is sure to be a family favorite
So glad to hear, Carla, and thanks for letting me know about your swap – I’ll definitely have to try that sometime! :)
I made this last night – perfect for a summer day when we could be outside working up an appetite all day and come home to a delicious dinner. I have had mixed success with crock-pot recipes (they all seem to taste the same to me), but this was over the top amazing. The kids, hubby, and in-laws all gobbled it up.
I put the shredded pork in a round casserole dish, mixed in the garlic, then added a little of the cooking juice because the pork seemed a smidge dry (I probably over-cooked it). It was delicious over the rice and beans. Thanks for a great recipe, this will surely be added to my regular rotation of go-to meals!
I love all of your recipes!! Do you think this could be made w/ chicken instead of pork? I’m looking to host a book club, but I have some non-pork eaters in the crowd. Thanks!
I think it could! I’d follow the instructions in this post: iowagirleats.com/2015/05/08/crock-pot-bbq-chicken-with-homemade-bbq-sauce/
[…] this look good? I believe I pinned this from […]
This looks amazing. And I love the big scoop of gauc. Cannot wait to try.
[…] From Iowa Girl Eats […]
[…] From Iowa Girl Eats […]
[…] From Iowa Girl Eats […]
[…] Weeknight meal in the making for sure. […]
Wonderfull recipe! Made it today and we could not stop eating! Great Blog! Thank you very much! Greetings from Germany!
Made this last night. My husband said “Honey, this is a triumph.” He does not usually talk like that. It was THAT good!
LOVE that response!! Thanks so much for your feedback!
Holy. Crap. I made this recipe last night for dinner and it is AHH-MAY-ZINGGG. Currently eating leftovers at my desk at work trying not to moan out loud. Thank you thank you for bringing this pork into my life!! My boyfriend thanks you as well ;)
[…] A must-try crock pot recipe with pork shoulders slow cooked in a tasty trio of orange, lemon and lime juice, spiked with onions, jalapenos, herbs, spices and garlic . Get the Full Recipe here. […]
Made this last night – wow! I love how easy this was. The “hardest” part was peeling all the garlic! I wasn’t in a measuring mood so I used 1 orange, 1 lemon, 1 lime, a splash of chicken broth and a hefty sprinkle of the spices. I cooked it on high for 4 hours, then low for another 6 and it came out perfect. I drained the juices before shredding. For leftovers, I’ve been putting the pork in a thin layer and broiling it so the top gets a little crispy. Absolutely fantastic, definitely will make again, thanks!
So glad to hear, Beth, and I love the broiling tip!
[…] Crockpot Mojo Pork & Black Beans – I’m super intimidated about buying meat, but this looks to Chipotle-esque {read: delicious} to not at least try. Plus by Friday I’m ready for something easy like a crockpot meal. Bonus points if it makes leftovers for the weekend. […]
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WOW yesterday I cooked the three dishes. Simply delicious!!!! Everyone loved it
Now you are my favorite. Thanks for sharing
For the beans substitute tomato sauce for the chicken broth. Don’t drain and rinse the beans either. Add a little cumin instead of oregano.
[…] Slow Cooker Honey Garlic Chicken and Veggies | Crock Pot Mojo Pork with Cuban-Style Black Beans […]
[…] Adapted from Iowa Girl Eats […]
This was amazing. We just finished and I’ve already bookmarked the recipe to make again. It was seriously easy to put together too. Definitely a winner.
Think it will shred and cook ok if I do 4-6 hours on high
I think it could!
[…] Tuesday I decided to make crockpot mojo pork with cuban style black beans. I figured it was a perfect day to have it cook all day, since donating blood that afternoon meant […]
[…] via iowagirleats.com […]
[…] by following this recipe for Mojo Pork from Iowa Girl Eats. Sound familiar? She’s the same woman who created the original recipe for my […]
Do you think the flavors will overpower if I prepare ahead of time then keep in fridge overnight, so we don’t have to wake up super early the day of cooking it?
Nope, I think that’d be just fine!
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[…] Cuban Style Pork Bowl. This Cuban inspired mojo pork bowl is filled with rice, Cuban style black beans, pork, and topped with delicious guacamole. […]
Just made this… for someone who has a hard time getting her husband to branch out, this one was the ticket!! Super easy to prepare and had to really only go out and get the fresh meat, had most everything else on hand! Thanks for sharing.
[…] I looked on Pinterest for a recipe that I could make using a pork roast and a recipe for “Crockpot Mojo Pork with Cuban Style Black Beans” popped […]