Cuban Mojo Pulled Pork Recipe

Cuban-Inspired Pulled Pork with Mojo is a flavorful, crowd-pleasing recipe perfect for entertaining, meal prep, or a family dinner. The pork becomes pull-apart tender and juicy, while a bright, garlicky mojo sauce brings citrus and herb notes that lift every bite. This recipe works in an Instant Pot or a slow cooker, and the shredded pork is versatile enough for bowls, tacos, sandwiches, quesadillas, or a classic Cuban-inspired plate.

Classic Cuban-style pork is often slow-roasted until it develops a golden crust while remaining tender inside. This home-friendly version leans on a bold mojo—an herb, garlic, and citrus sauce—paired with well-seasoned pork shoulder. The mojo doubles as both a cooking braise and a finishing sauce, so you get concentrated flavor throughout and a bright drizzle at the end.

To serve, build bowls with cilantro-lime rice, black beans, fresh greens, tomato, avocado, and crunchy plantain chips, then finish with the reserved mojo sauce. This combination of warm, savory pork with tangy, herbaceous mojo makes for a balanced, satisfying meal that’s both family-friendly and perfect for guests.

For More Pork Recipes

• BBQ Pulled Pork Bowls
• Slow Cooker Shredded Lemongrass Pork Bowls
• BBQ Glazed Pork Tenderloin with Avocado Crema
• Honey-Orange Glazed Pork Stir Fry

Cuban-Inspired Pulled Pork with Mojo

Ingredients

For the Mojo

• 8 garlic cloves, roughly chopped
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced fresh oregano leaves
• 2 cups loosely packed fresh cilantro leaves and tender stems
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tablespoons fresh orange juice
• 1/4 cup freshly squeezed lime juice
• 1/2 jalapeño, seeds removed and roughly chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Pork

• 4 pounds boneless pork shoulder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cassava flour (substitute all-purpose flour if preferred)
• 2 tablespoons extra virgin olive oil
• 1 small white onion, halved and thinly sliced
• 1 tablespoon apple cider vinegar
• 2 tablespoons coconut aminos (or soy sauce)

Optional, For Serving

• Cilantro-lime rice
• Prepared black beans
• Thinly sliced romaine lettuce
• Halved cherry tomatoes
• Thinly sliced red onion
• Thinly sliced avocado
• Plantain chips for crunch

Instructions

Make the Mojo Sauce

1. Using an immersion blender in a wide-mouth jar or a food processor, combine all mojo ingredients and blend until smooth. Taste and adjust salt or citrus if needed. Reserve about 1/2 cup for cooking and keep the rest for serving.

Make the Pork: Instant Pot Method

1. Cut the pork shoulder in half crosswise. Season all over with kosher salt and pepper. Sprinkle with cassava flour and dredge to coat; shake off excess flour.
2. Set the Instant Pot to “Sauté” and heat the oil until shimmering. In batches, brown the pork on all sides until golden, about 3 minutes per side. Transfer the browned pork to a plate.
3. Add the sliced onion to the Instant Pot and sauté, stirring, until slightly tender, about 4 minutes. Cancel the sauté function.
4. Nestle the pork back into the pot. Add the apple cider vinegar, coconut aminos, and 1/2 cup of the prepared mojo sauce (reserve the remaining mojo for serving).
5. Secure the lid and set the Instant Pot to high pressure (or use the Manual setting) for 70 minutes. When the cook time completes, carefully release pressure according to the manufacturer’s instructions.
6. Remove the pork to a rimmed baking sheet, leaving cooking liquid in the pot. Shred the pork with two forks and return the shredded meat to the Instant Pot to absorb the juices.

Make the Pork: Slow Cooker Method

1. Prepare and season the pork as above with salt, pepper, and cassava flour.
2. Heat oil in a large skillet over medium-high heat. Brown the pork on all sides, about 3 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté the onion until slightly softened and add it to the slow cooker.
4. Pour in the apple cider vinegar, coconut aminos, and 1/2 cup of the mojo sauce. Cover and cook on high for 4–6 hours or on low for 8–10 hours, until the pork is fork tender.
5. Transfer the pork to a rimmed baking sheet, shred with forks, then return the shredded pork to the slow cooker to soak up the cooking liquid.

To Serve

1. Build bowls with cilantro-lime rice, black beans, shredded pork, romaine, tomatoes, red onion, avocado, and plantain chips. Drizzle with the remaining mojo sauce and serve immediately.

Tips and Variations

• Substitute soy sauce for coconut aminos if desired. Adjust the jalapeño amount to control heat.
• If you prefer a crisped exterior, spread shredded pork on a baking sheet and broil briefly to caramelize before serving.
• Make this ahead and reheat gently in the oven or in a covered skillet with a splash of reserved mojo or cooking liquid to keep the meat moist.
• Use leftover pork for sandwiches, tacos, quesadillas, or as a protein for salads and grain bowls.

Make-Ahead and Storage

Store leftover pulled pork and mojo sauce in separate airtight containers in the refrigerator for up to 4 days. Freeze pork for up to 3 months. Thaw overnight in the refrigerator and reheat slowly to retain moisture.

Nutrition Note

Nutrition information is an approximation and will vary depending on portion sizes and ingredients used.

Additional Info

Author: Alex Snodgrass

Servings: 8

Photography and styling by Eat Love Eats.