Crock Pot Mojo Pork with Cuban-Style Black Beans is a simple and satisfying, long-cooking crock pot recipe that results in the juciest, most tender and flavor-packed pork. Pair the shredded pork with Cuban-style Black Beans and Cilantro-Lime Rice to make bowls, or use the pork in tacos or on nachos.
“We cook a ton, so when I say this is one of the best things we’ve ever made, that means a LOT. … Honestly would not change one thing about the ingredients or prep.”
Crock Pot Mojo Pork with Cuban-Style Black Beans is one of my very favorite crock pot recipes OF ALL TIME.
Pork shoulder is slow cooked in a trio of citrus juices including orange, lemon, and lime juice, plus onion, fresh jalapeno, herbs, spices, and a whole head of garlic.
GARLIC LOVERS UNITE! Ahem.
Besides the fresh and light flavor of the Mojo Pork, I also love that it’s a long-cooking crock pot recipe. Slow cooking the pork for 8-10 hours on low renders it unbelievably buttery, and juicy. Three cheers for a dinner that cooks itself while you’re at work!
Watch How to Make It
Serve with Cuban-Style Beans
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 usually go 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 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 6-quart crock pot.
To the crock pot add chicken broth, orange juice, fresh lime juice, and fresh lemon juice.
Next add onions, a whole head of garlic with the cloves separated and peeled, fresh jalapeno, dried 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.
In a large skillet saute chopped onion and green bell pepper in extra virgin olive oil until tender. Add minced garlic cloves then saute for 1 minute, and then add dried oregano, chicken broth, and a splash of red wine vinegar. 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 always hits the spot too!
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
- Slow Cooker Pulled Pork
- Crock Pot Salsa Chicken
- Crock Pot White Chicken Chili
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Italian Beef Sandwiches
- Crock Pot Chicken Tortilla Soup
- Crock Pot Sausage and Peppers
- Crock Pot Italian Beef Sandwiches
Equipment
Ingredients
For the Crock Pot Mojo Pork:
- 3 – 4 lb boneless pork butt, also called pork shoulder, 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
- 15 oz can black beans, drained and rinsed
- 1/4 cup chicken broth
- 1 teaspoon red wine vinegar
Directions
For the Crock Pot Mojo Pork:
- Add all ingredients into a 6 quart 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, 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 (see notes), in corn tortillas, or on top of nachos.
Notes
- Black beans slightly adapted from Epicurious.com
- Click here for Cilantro-Lime Rice recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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.
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!
Think it will shred and cook ok if I do 4-6 hours on high
I think it could!
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.
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.
WOW yesterday I cooked the three dishes. Simply delicious!!!! Everyone loved it
Now you are my favorite. Thanks for sharing
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!
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 ;)
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!
Wonderfull recipe! Made it today and we could not stop eating! Great Blog! Thank you very much! Greetings from Germany!
This looks amazing. And I love the big scoop of gauc. Cannot wait to try.
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/
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!