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!
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.
Watch How to Make It
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 White Chicken Chili
- Crock Pot Chicken and Wild Rice 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.
Video
Made this tonight, along with the black beans and your cilantro lime rice – it was SO GOOD!! It’s so easy to make and I love that it’s a different kind of crockpot meal. I think the leftovers will be fantastic too! Thanks :)
This has become a staple in our house. It’s also pretty forgiving if you’re missing an ingredient or two. Makes a ton and reheats well.
Fantastic!! The flavors are so wonderful! The whole familyloves it and it smells amazing while cooking!!
Thank you so much for your feedback and recipe rating, Mandy! Glad to hear it’s a hit with the whole family, too! :)
Has anyone made this in the Instant Pot? If so, what do I need to do differently?
I would like to know if this recipe can be made in an instant pot.
Hi Patricia! I’m sure it could but I have not tested and so I can’t give a confident recommendation for cooking time/pressure. Sorry about that!
Can you freeze this if you doubled it?
[…] slow cooker mojo pork with Cuban-style black […]
[…] Mojo Pork (not the beans or rice) […]
We absolutely loved this recipe! I’ve made it twice now following the recipe as it’s written. Can’t wait to make it again.
A favorite
[…] hadn’t even eaten breakfast and I was already thinking of dinner. Our family would be eating Crock Pot Mojo Pork with Cuban-Style Black Beans. So I was cutting, sprinkling and squeezing various items into the black maw of the Crock Pot. And […]
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?
[…] and here […]
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 ?
[…] Mojo Pork (not the beans or rice) […]
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!
[…] From Iowa Girl Eats […]