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1/4 cup lime juice
8 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro, chopped
Directions
In a large bowl, combine the olive oil, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to make the mojo marinade.
Place the pork shoulder in a large resealable bag or a covered dish and pour the marinade over it. Ensure the pork is well coated.
Refrigerate the pork for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Preheat your slow cooker on low setting or your oven to 275°F (135°C).
Transfer the marinated pork to the slow cooker or a large roasting pan if using the oven.
Cook the pork for 8 hours in the slow cooker on low, or for about 6 hours in the oven, until the meat is tender and easily shredded with a fork.
Once cooked, remove the pork and let it rest for a few minutes before shredding it with two forks.
Garnish with fresh cilantro before serving.
Variations & Tips
For a tangier flavor, add a bit more lime juice or even some zest to the marinade. If you prefer a spicier kick, throw in a pinch of red pepper flakes or a dash of hot sauce. You can also roast some vegetables alongside the pork in the oven for a one-pan meal. If you’re short on time, the marinade can double as a quick sauce – just simmer it on the stove until slightly reduced and serve it over the shredded pork.
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