Crockpot Cuban Mojo Pork Tacos
This was my first time making a Cuban recipe and I was so excited to taste it. Like any crockpot recipe this was very simple. You can add any toppings to your tacos like avocado, onions, lettuce, tomatoes, cheese etc.
I had plenty of leftovers so the next day I added BBQ sauce to the shredded pork and we had amazing shredded BBQ pork sandwiches, two meals for the price of one!
Although I made my recipe different, I was inspired by http://www.CookPlateFork.com.
Place the diced onions in the crockpot and place the roast on top.
In a medium bowl whisk together the cilantro, olive oil, garlic, orange juice, lime juice and orange zest.
Pour the orange juice mixture over the roast.
Sprinkle the cumin, oregano, red pepper flakes, kosher salt and pepper over the top of the roast.
Cook on low for 8 hours turning the roast over halfway through cooking. Remove the roast from the crockpot and place it on a cutting board, leaving the juice in the crockpot.
Using two forks shred the meat then return the meat to the crockpot. Use a fork and press the meat into the juice. Continue to cook on low for 1/2 hour.
Using tongs place the meat on a corn, flour or your favorite tortilla. Add any extra’s like avocado, onions, lettuce, tomatoes and cheese. Fold over the tortilla and serve.
Crockpot Cuban Mojo Pork Tacos
http://www.InDianesKitchen.com
Ingredients
- 2# pork butt, remove any large sections of fat on the outer part
- 1 small onion, diced
- 2 Tbsp chopped cilantro
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tsp orange zest
- 1½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp pepper
- Any extras like avocado, onions, lettuce, tomatoes and cheese
- 1 pack 5”-6” tortillas, your favorite kind
Directions
- Place the diced onions in the crockpot and place the roast on top.
- In a medium bowl whisk together the cilantro, olive oil, garlic, orange juice, lime juice and orange zest.
- Pour the orange juice mixture over the roast.
- Sprinkle the cumin, oregano, red pepper flakes, kosher salt and pepper over the top of the roast.
- Cook on low for 8 hours turning the roast over halfway through cooking. Remove the roast from the crockpot and place it on a cutting board, leaving the juice in the crockpot.
- Using two forks shred the meat then return the meat to the crockpot. Use a fork and press the meat into the juice. Continue to cook on low for 1/2 hour.
- Using tongs place the meat on a corn, flour or your favorite kind of tortilla. Add any extra’s like avocado, onions, lettuce, tomatoes and cheese. Fold over the tortilla and serve.
TIP: If you do not like lime juice, like me, eliminate it but increase the orange juice to 3/4 cup.
Share this:
Categories: Orange Juice, Pork/Ham, Spices/Seasoning, Tortilla, Vegetables/Slaws/Salads
Looks delicious 😋
Thank you Randy! I will be making this again.
Tacos? Break out the Margaritas
I love the way you think Sheree!
😎
I’m going to have try this one ! My husband loves cilantro and cumin, two of his favourites.
If you have any leftovers, add BBQ sauce for another meal. I couldn’t believe how the delicious flavor came through even with BBQ sauce. I will definitely be making this again!!!
yum, and I haven’t had much cuban food, but love the flavors of what I’ve had
Thank you Beth! I can’t believe I waited all these years to try it!
Love this recipe. I am always wary of Cuban food because of the sodium, but this sounds perfect.
I have never had flavor like this Bernadette. I went easy on the spices compared to others but we felt it was perfect. The flavor even came out in the BBQ pork sandwiches. Best BBQ sandwiches I have ever made. Thank you
Do you think I could sub a pork loin?
The only thing I would substitute would be a pork shoulder. The fat that is in the pork butt and pork shoulder is what gives this the delicious moist meat, along with the seasonings. There was no fat visible after mine cooked and the flavor was amazing. A pork loin would be very dry in my opinion. I hope this helps Danny.
Excellent points. Just trying to get the recipe down to accommodate 2 people with 1 meal of leftovers.
You could freeze some too!
This looks really good, Diane. I don’t have a lot of familiarity with Cuban food and this looks like a good “entrance” to trying it out at home.
It was my entrance as well Bruce and I can’t wait to make it again!
Can’t wait to try this! Thanks, Karla
You’re welcome Karla, it tasted amazing!
I have never made any Cuban food, but I can tell from the ingredients that I would love this.
This was my first time and I could kick myself for waiting so long Linda. We both loved this so much and then adding the BBQ sauce for a second meal! It was the best BBQ pork sandwich I have ever tasted.
Can’t wait to try this!
Enjoy Patty, it turned out so good!
I must give this Cuban recipe a try – yummy!
It tasted amazing Mary, enjoy!
Oh that looks delicious, Diane. Love the ingredients you used. Slow cooking (and also pressure cooking) just makes the meat so nice and tender.
Thank you Ab, it fell apart when I went to shred it. We both loved it so much!
The plate is as festive as the meal Diane – it looks delicious!
Thank you Linda! It was the best pork I ever tasted and it took me over 60 years to try a Cuban recipe!
You’re ahead of me Diane – I have never had one, but there is a famous Cuban sandwich which is well known and tasty and I can’t think what it is, but always sounds good when I read it in a book, etc.
Thank you so much for reposting my recipe.