Crock Pot Mojo Pork with Cuban-Style Black Beans

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 trio of citrus including orange, lemon, and lime juice then spiked with onion, fresh jalapeno, herbs, spices, and a whole head of garlic. GARLIC LOVERS UNITE! Ahem. This recipe also 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).

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. Three cheers for a dinner that cooks itself while you’re at work!

Ooo, I have to tell you about the Cuban-Style Black Beans buried under the pork and mountain of guacamole. 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 can 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’!

How to Make Crock Pot Mojo Pork:

Start by trimming a 3-4lb boneless pork butt (which is actually the shoulder cut of a pig) of any large pieces of excess fat then cut the roast into four or five big hunks and add it to a large crock pot.

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 1 chopped onion, a whole HEAD of garlic, cloves separated and peeled, 1 sliced jalapeno, 2 bay leaves, plus 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.

How to Make Cuban-Style Black Beans:

About 30 minutes before the pork is done, make the Cuban-Style Black Beans. To a large skillet saute 1/2 chopped onion and 1/2 chopped 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 incredible, 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. Piled on a mountain of cilantro-lime rice then topped with a thwack of fresh guacamole pretty much sounded like Heaven to me!

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!

More 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 >