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.
My family loved this dish! We are Cuban and this has a very authentic mojo flavor. Cooked pork on high for 6 1/2 hours and was tender and tasty!
Ahh, I’m thrilled to hear that, Yasmin! Thank you so very much for your feedback – it means a lot!
Killer recipe—added into my rotation. Thank you!
Any idea if this would freeze well?
Love to hear that, AG! Yes, this recipe freezes extremely well!
Perfect!! Will definitely start making double batches. Do the beans freeze well too?
They do! :D
i have a pork roast currently in the freezer. Would this cut work for this?
Hi Natalie! As long as it’s not a pork loin or tenderloin, and it’s a pork butt or shoulder, it will work!
Why not pork loin?
great recipe easy to follow will put in recipe box!
Fantastic – I’m so glad to hear that, Helene! Thank you so much for your feedback and recipe rating!
Hi! Has anyone instant pot this recipe? If so, tips and tricks? Timing? Thanks!
Hi! Do you know what would be the time in the instant pot? I have made this in the crock pot, and it’s delicious but it would be nice to know when in a crunch of time.
Hi Andrea! I haven’t made this recipe in an IP before so unfortunately I can’t say for sure!
Hi, I made this tonight and it is delicious. Thank you for the meal plans. I am often at a loss for dinner and your plans are a great help for a working mom.
I’m so, so glad to hear the meal plans are helping, Kathy!
Hi Kristin – making this today :) I do have two quick questions though – first, you mention ‘melting’ the garlic into the sauce. Yum! But just curious about the other solids, do you strain and discard them (the onion, jalapeno)?
My second question is about the sauce that the dish makes. Is there a use for it after we take the pork out? Soup perhaps? I hate throwing away all that delicious liquid! I can imagine that once cooled and skimmed of fat, it could be delicious for something – so interested in any ideas :)
Thanks as usual for such lovely meal solutions. I am making strawberry muffins next and then mini egg bites!
Hi Karine! You can leave the onion and jalapeno in the crock pot with the juices when removing the pork and garlic cloves – I discard them vs mashing them into the pork. That said, you could definitely do that if you’d like! You could also absolutely strain the cooking liquid and use it in soups, straining out the fat using a fat separator, or scraping it off after it cools. I hope you LOVE these three dishes!
Did you seriously put guacamole and a jalapeño in a Cuban recipe? You know we’re not Mexican, right?
Hi MJB! I don’t claim this to be an authentic Cuban recipe which is why I purposely said “cuban-style”. I am not Cuban nor am trying to pass this recipe off as anything by my version of pork with mojo sauce. My sincere apologies if I have offended you!
Recipe was wonderful! I used a can of seasoned black beans and tossed in a container of pineapple mango salsa with the meat.
That sounds delicious, C! I bet the pineapple tasted terrific with the pork. Yum!
Cuban black beans ALWAYS require cumin.
That’s a great addition – I will add that next time!
Hi! Could the pork be made in an Instant Pot? Wondering how long to cook! Thanks!
Hi Amanda! I’m sure it could – I just haven’t personally tested this recipe in the IP!
This is the best and easiest way to make mojo pork. I’d tried other recipes and it was just Ok. Your recipe is fantastic. Thank you!
I’m thrilled to hear that, Deb, thank you so much!
Having this for dinner again tonight. Every time I’ve made this it’s been wonderful. The black bean recipe is delicious, too. Thats also on the menu with the pork. The aroma in this house is seriously mouthwatering.
I love to hear that, Deb!! So happy this is a “repeater” for you, and I know what you mean about the aroma in your house. It’s always a treat coming home to a crock pot meal – smells so welcoming!
This was delicious! We are going to use the leftover pork for Cuban sandwiches! Such a nice dinner!
Perfect!! So glad it was a hit, Crissy!!