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.
Would I be able to half this recipe and use a 4qt crockpot?
That should work just fine!
made this today…pork, rice and beans and it was all delicious!
This was delicious! Thanks for the info!
Hey I am making this meal and was wondering if the amount of Beans was correct it seems that a 15oz can of black beans wouldn’t feed 6. Did you use 2 15oz cans in this recipe or just the one? Thanks
Yep, just the one can. The beans are more like a condiment/topper while the pork is the main protein source.
Has anyone figured the calorie count on this yummy recipe? Want to start watching what we eat and this looks like it would be a perfect recipe for us! Thanks!
This was a winner, thanks for the recipe! I made Chipotle style corn salsa, it was a homemade burrito bowl with half the sodium and cost!
Holy cow! This is incredible, and the leftovers are unbelievable, either “as is” or in Cuban sandwiches. I had a long commute when I was working, so we did a lot of eating out and a lot of “quick and easy,” and it was easy to forget how much I really, really enjoyed cooking. My daughter, now in her 40s, still laughs about the day she came home from nursery school to see a Peking Duck hanging in the shower stall.
Now that I’m retired, I’ve made this five times in the last six months, and at this point, the anticipation is almost as good as the eating. This recipe is sheer perfection. Thank you so much. It’s just the best recipe for pork I’ve ever run across.
I am SO thrilled to hear it, Charlotte! Thanks so much for the great feedback! :)
Hey! On pinterest it lists marjoram as an ingredient but on the website it doesnt say anything about it. Do you use marjoram in the pork or beans recipe? Thanks!
I didn’t use marjoram – not sure why Pinterest has it listed!
My fiance cant eat pork – would you make any modifications to use chicken, instead? Thank you!
Hi Hannah! Chicken would only need 4-5 hours on low in the crock pot instead of 8-10. I hope that helps!
I’m thinking of making this for a party but I have slight objection to the title “Cuban-style” in this recipe…I am of Cuban ancestry and jalapenos are not part of Cuban cuisine, nor is guacamole (although we do love avocados). Certainly this looks like an interesting variation on what is otherwise a traditional Cuban dish, but it is not “Cuban style”. Mexican influence, maybe. Looks good in any case.
If I was planning to Half this recipe, do you think I would need to reduce the cook time? Thinking about preparing the normal batch but then halving it before cooking and freezing the second half for a later time! Or do you think it would be better to freeze half after it’s been cooked and then just defrost/reheat later–to me I’m thinking it might lose some juiciness?
I think you could shave at least an hour, maybe two, off the cooking time.
Yum!! This is one of my favorite recipes you’ve ever posted! I’m making it for the third time today :)
I’m so glad you love it so much, Kari! Thanks for the great feedback!
This is by far the BEST thing I’ve ever made in the crockpot! Excellent for company as they all made their own rice bowls or tacos. The cilantro lime rice & the skillet black beans were also excellent.
Thank you so much for the great feedback – I’m so glad you enjoyed! :)