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, Crock Pot Chicken and Wild Rice Soup).
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!
Watch How to Make It!
Long Cooking Crock Pot Recipe
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 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 onion, a whole HEAD of garlic, 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 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 Salsa Chicken
- Crock Pot White Chicken Chili
- Slow Cooker BBQ Pulled Pork
- 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
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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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Hannah 05.24.2016
My fiance cant eat pork – would you make any modifications to use chicken, instead? Thank you!
Kristin 05.27.2016
Hi Hannah! Chicken would only need 4-5 hours on low in the crock pot instead of 8-10. I hope that helps!
Olga Pina 05.16.2016
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.
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Lauren 04.25.2016
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?
Kristin 04.25.2016
I think you could shave at least an hour, maybe two, off the cooking time.
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Kari West 02.27.2016
Yum!! This is one of my favorite recipes you’ve ever posted! I’m making it for the third time today :)
Kristin 02.29.2016
I’m so glad you love it so much, Kari! Thanks for the great feedback!
Whitsmom 02.12.2016
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.
Kristin 02.15.2016
Thank you so much for the great feedback – I’m so glad you enjoyed! :)
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[…] 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 […]
Jes 01.04.2016
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.
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Kaitlin 12.06.2015
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?
Kristin 12.06.2015
Nope, I think that’d be just fine!
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julia gibson 10.26.2015
Think it will shred and cook ok if I do 4-6 hours on high
Kristin 10.27.2015
I think it could!
Allison 10.14.2015
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.