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.
The Cuban pork looks delicious! Could I substitute pork loin? I just bought a big loin on sale and this looks like an excellent way to use it!
Hi Bobbi! I’ve never slow cooked pork loin so unfortunately I can’t say for sure! Come back and let me know how it goes if you try it!
I love this recipe! We make it at least once a month, and I thought it was high time I let you know! It is like an extra special pulled pork. The flavor combinations are unique and crave-worthy. Thank you for this recipe!
I am so, so glad to hear it, Anne! Thank you for taking the time to leave your feedback! :)
Finally, a recipe that makes having a crockpot worth it. This was quite tasty, easy to make, and versatile. I made the pork a day in advance (almost 6 hours on low), with just enough of the liquid to keep the shredded pork moist for reheating. Then the day I was to serve it, it only took 20 minutes to cook the rice, make the beans (terrific!), reheat the meat and put the meal together. The leftover pork can be used so many ways; I’m looking forward to another meal with the pork as the star. My only change was to add a bit more salt and some hot sauce for a bit more zing. Thank you for a wonderful reason to keep my crockpot. I think I will try some of your other crockpot recipes featured on the page.
Great dish. Easy to make. Family absolutely loved it!
I’ve made this so many times in my crock-pot! It comes out perfectly every time! Crowd pleaser in our household! Do you think this would work in the instant pot?
I only have regular vinegar and Apple cider vinegar can I use that instead for the beans? And do I still put the same amount or should I reduce it ?
Out of curiosity why the jalapeño? I am Cuban and we don’t use jalapeños in any of our foods. Does it add to the flavor since it’s in a crockpot vs the oven or a caja China (Chinese box)?
I’m excited to try this recipe!
Is it okay if I use a bone in pork shoulder? Just throw everything in the crockpot.
Oh sure!
How would you make this in the oven?
OH MERCY! This sound fabulous! Thank you.
So often the reviews on Pinterest are from people who haven’t actually made the recipe. I’ve made this and it is easy and delicious. Lots of leftovers, everyone loves it. It is a win all around.
Thoughts on making this with a pork loin?
I haven’t personally tried it but a few readers have and said it worked great!
Well, I made this tonight.. followed everything except the pork exactly. Used boneless country ribs instead. I think this is my favorite thing I’ve ever made in the crock pot. The meat was soo flavorful and tender without totally falling apart into a shredded mess like some things do in the crock pot. A+++ for sure! Turning the leftover pork into chile verde tomorrow.
Wooohoo!! So glad to hear it, Lisa!