Slow cooker cuban mojo pork tacos on a blue plate

Mojo is this great sauce originating from Cuba made from these special sour oranges that only really grow in places like Cuba and Florida. I went to Miami last year and fell in love with Cuban flavors. In this recipe I give you a slow cooker version of Mojo Pork made with simple ingredients you should be able to find in almost any grocery store. Instead of sour orange, I have you mix fresh orange juice with fresh lemon juice in order to achieve the same flavor profile. Because, ya, you aren’t going to find sour oranges just anywhere.

These tacos are an absolute delight! I fed them to some visiting family a few months ago and they’ve been asking for the recipe. Serve it up to your family and the same thing will happen!

Cuban mojo pork tacos with raw red onions and cilantro on top

Prep Time: 5 minutes
Slow Cooker Time: 8 to 10 hours
Yield: Serves 6 to 8


3/4 cup orange juice
1/4 cup lemon juice
1 head garlic, peeled and crushed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 (3 to 5 pound) pork shoulder roast

For serving:
corn tortillas
simple cabbage slaw (see recipe below)
sliced red onion
freshly chopped cilantro


1. In a small bowl whisk together orange juice, lemon juice, crushed garlic, salt, cumin, and black pepper.

2. Place the pork roast in the bottom of a 5 to 8 quart slow cooker. Pour sauce over pork.

3. Cook on low 8 to 10 hours, until pork shreds easily with a fork.

4. Shred pork and serve on corn tortillas with cabbage slaw, sliced red onions, and freshly chopped cilantro.

Cuban mojo pork tacos with lime wedges on a blue plate

Simple Cabbage Slaw

4 cups shredded cabbage
1/4 cups apple cider vinegar
1 teaspoon sugar
freshly ground salt and pepper

Toss together in a bowl and either cover and refrigerate, or serve immediately.