Slow Cooker Mojo Pork Roast with Chimichurri Sauce
Mojo sauce, popular in the Canary Islands, Cuba and the Caribbean, is traditionally made with garlic, spices, citrus and oil. In this simple slow-cooker recipe, pork shoulder simmers all day in a savory mojo sauce and is topped with a bright, tangy homemade chimichurri sauce to serve.
Recipe - UPTOWN MINNEAPOLIS
Slow Cooker Mojo Pork Roast with Chimichurri Sauce
Prep Time30 Minutes
Servings6
Cook Time360 Minutes
Ingredients
FOR THE PORK: 4 tablespoons grapeseed oil
1 - 4-pound pork shoulder
1 tablespoon salt
1 tablespoon black pepper
1 yellow onion, quartered
1 Fresno pepper, halved with seeds
1 cup rum
1 cup orange juice
½ cup lime juice
6 cloves garlic, minced
2 tablespoons cumin
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 teaspoon coriander
FOR THE CHIMICHURRI SAUCE: 1 cup chopped parsley
¼ cup chopped cilantro
½ teaspoon dried oregano
1 teaspoon Fresno pepper, seeded and diced small
2 garlic cloves, minced
â…“ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon coarse salt
Directions
- FOR THE PORK: In a large heavy bottom pot, heat grapeseed oil over medium-high heat.
- Season pork with salt and pepper and sear on all sides. Place seared pork shoulder in slow-cooker.
- Pour off the extra fat and oil from the heavy bottom pot and discard.
- To the pot, add onion, Fresno pepper and rum; bring to a simmer and scrape up all the bits from the bottom of the pot. Add the rum mixture to the slow-cooker.
- Next, to the slow-cooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and coriander.
- Cover and cook for 6 hours on high. Remove roast to a serving plate and top with chimichurri sauce to serve.
- FOR THE CHIMICHURRI SAUCE: Mix all ingredients together and serve immediately over pork.
30 minutes
Prep Time
360 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.69$0.30/oz
Premium All-Natural Pork Boneless Shoulder Roast, 3.5 Pound
$23.42 avg/ea$6.69/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.99$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.39$4.20/oz
Yellow Onions, 0.5 Pound
$1.25 avg/ea$2.49/lb
Mezzetta Fresno Chili Peppers, 16 Ounce
$5.89$0.37/oz
Not Available
L&B Freshly Squeezed Orange Juice, 48 Ounce
$12.19$0.25/oz
Limes, 0.33 Pound
$1.05 avg/ea$3.19/lb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
L&B Ground Cumin, 1.7 Ounce
$6.69$3.94/oz
L&B Greek Oregano, 0.6 Ounce
$5.29$8.82/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.39$4.26/oz
L&B Ground Coriander, 1.7 Ounce
$5.99$3.52/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$2.19
Fresh Cilantro Bunch, 1 Each
$2.19
L&B Greek Oregano, 0.6 Ounce
$5.29$8.82/oz
Mezzetta Fresno Chili Peppers, 16 Ounce
$5.89$0.37/oz
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$13.29$0.79/oz
L&B Italian Red Wine Vinegar, 17 Ounce
$8.19$0.48/oz
Morton Coarse Kosher Salt, 3 Pound
$6.19$2.06/lb
Directions
- FOR THE PORK: In a large heavy bottom pot, heat grapeseed oil over medium-high heat.
- Season pork with salt and pepper and sear on all sides. Place seared pork shoulder in slow-cooker.
- Pour off the extra fat and oil from the heavy bottom pot and discard.
- To the pot, add onion, Fresno pepper and rum; bring to a simmer and scrape up all the bits from the bottom of the pot. Add the rum mixture to the slow-cooker.
- Next, to the slow-cooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and coriander.
- Cover and cook for 6 hours on high. Remove roast to a serving plate and top with chimichurri sauce to serve.
- FOR THE CHIMICHURRI SAUCE: Mix all ingredients together and serve immediately over pork.