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
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!!
This was awesome! Super easy. Great in tacos, with rice and beans!
So glad you loved the recipe, Christa! Thank you so much for your feedback and rating!
Absolutely amazing!!! A new staple meal for my family!!
Sooo thrilled you loved this recipe, Deanna! Thank you so much for your feedback and recipe rating!
I can’t wait to try some of these recipes. Yum.
Can I use an Instapot to pressure cook it for a short cut? If so, how long do you set it for? Thank you! Looking forward to making this!
Hi Darlene! I don’t have an IP so I can’t say for sure. I’m sorry I can’t be of more help in this area!
This recipe is amazing! This is the best roast pork I have ever made. I live in South Florida, where we have many Cuban restaurants, and I always order the roast pork. I no longer need to go out to eat for it…I can make it myself. I pan fried the meat to crisp it up like the restaurants do. The flavor from using fresh juices is so much better than using a mojo marinade from the grocery store.
SO glad you enjoyed the recipe, Sherry! The method sounds amazing!
I have made this twice. It is amazing. I leave the seeds and rib in the jalapeño for some extra spice. I have made it with country style boneless ribs and thick cut boneless pork chops and turned out great each time. I haven’t made the beans. We use this for tacos. Definitely a favorite
Great use for it!! It’d be great for nachos and quesadillas too with some Monterey Jack cheese. YUM. :) Thank you so much for your feedback and recipe rating!
how have I not let a comment for this yet?? This hits on all my basic needs in a recipe – easy, flavorful, family favorite. So easy that I’m letting my wife prepare it. So flavorful that I’m not changing one thing. Such a family favorite that my daughter in college had to make it the following weekend in her crock pot. And the BEANS – yum! I had to double the recipe because one would not have been enough.
Woo!! Thrilled to receive such a glowing review, Rosemarie! I appreciate you taking the time to leave it and am so glad you all enjoyed the recipe!!
Do you have a way to make your beans that does not use canned beans? Pressure cooker?
Was all set to make this for Christmas morning to mix things up this year. But we lost power overnight. Ugh. How can I convert the recipe to do in the oven or on the stove in a Dutch oven perhaps?
Hi there, I have all of the ingredients but minced garlic not whole…any recommendations?
No problem – just add a spoonful of minced garlic instead. 2-3 teaspoons?
Best pork ever! Easy to dump in the crock pot and leave it cook for the day. I always put it under the broiler at the end to get those really crispy, crunchy pieces!
So yummy! Super freezer-friendly, and even tastier after it sits in the fridge or freezer for a bit! Thanks for a great recipe!
I made this for the first time last week and it was a 100% hit with all six members of my family. NEVER have I made a pork recipe (we’re not huge pork eaters) that got such rave reviews. Absolutely delicious, one of my favorite recipes of all time.
Everyone in the family agreed the pork was good with rice and the beans the first day but it was outstanding as leftovers in soft tacos. Loved how easy and quickly the beans came together!!
I am in the middle of making this, but during the full instructions it does not say when to add the beans to the sauté. The recipe sounds great and can not wait to taste it
Hi, I’m just curious if you have the nutritional info for this recipe. It’s under low fat crock pot recipes.
This is so good and so easy! Really garlicky and really delicious, definitely a keeper. Watch the cooking time though, mine was plenty done after 6 hours on low.
Delicious and easy to follow recipe. My family said I know he’s it out of the park- extremely flavorful! Thank you!
This pork was incredible! Highly recommended! We halved the recipe and I slow cooked it for five hours on low, shredded it, and cooked it one more hour on high. I also flat topped it for a few minutes to give it great flavor and crunch. YUM!