Lunch: Slow-Cooked Pulled Pork with Mojito Sauce Recipe

Ingredients

2 large onions, quartered
12 garlic cloves
1 bottle (18 ounces) Cuban-style mojo sauce and marinade
1/2 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in pork shoulder butt roast (5 to 5-1/4 pounds)

Instructions

Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat.
Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender.
For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200 °. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper.
Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through.
Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.

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