favorite
print
like
Prep 30 minutes
Total 8 hours
Serves
US | Metric
Ingredients
Pork
  • 1.2-1.5kg Pork Shoulder
  • 3 bay leaves
Marinade
  • 180 ml extra virgin olive oil
  • 100 g coriander (or one small bunch)
  • 1 tbsp orange zest
  • 140 ml orange juice
  • 80 ml lime juice
  • 3 tbsps chopped mint leaves
  • 1 head of garlic, roasted
  • ½ tbsp dried oregano
  • 2 tsps cumin
  • 1 tsp pepper
  • 1 tbsp lime zest
  • 1 tsp chilli flakes
Cubano
  • 4 soft white rolls (hot dog ones work best)
  • 4 slices of swiss cheese (we couldn't find this so used emmental)
  • pickle slices
  • 8 slices of roast ham
  • american mustard
Slow Cooked Mojo Pulled Pork Slow Cooked Mojo Pulled Pork

Slow Cooked Mojo Pulled Pork

This is an absolute favourite in the Mow house. Prep the day before and marinade overnight, then pop it in the slow cooker for about 8 hours. Your house will smell amazing and the food will taste even better!


  1. Put the marinade ingredients in a blender and blitz until smooth, season and taste. Set this aside.
  2. Remove the skin from the pork if its on it and then pour over the marinade. Leave to marinate for 24 hours.
  3. When ready to cooked, put in a slow cooker for 8 hours on low or in an oven at about 150℃ for 6 hours. If the pork looks to be drying out you can add a little water.
  4. Once its done, season with salt and pepper again to your taste and pull the pork so it shreds. I like to leave it for another half hour further.
  5. They build your sandwich, mustard, pickles, ham, cheese and pork. Brush the outside of the bun with a little oil and put on a panini press or in a medium heat pan with something heavy on top. It should come out panini style.
Slow Cooked Mojo Pulled Pork Slow Cooked Mojo Pulled Pork

Slow Cooked Mojo Pulled Pork

This is an absolute favourite in the Mow house. Prep the day before and marinade overnight, then pop it in the slow cooker for about 8 hours. Your house will smell amazing and the food will taste even better!

favorite
print
like
Prep 30 minutes
Total 8 hours
Serves
US | Metric
Ingredients
Pork
  • 1.2-1.5kg Pork Shoulder
  • 3 bay leaves
Marinade
  • 180 ml extra virgin olive oil
  • 100 g coriander (or one small bunch)
  • 1 tbsp orange zest
  • 140 ml orange juice
  • 80 ml lime juice
  • 3 tbsps chopped mint leaves
  • 1 head of garlic, roasted
  • ½ tbsp dried oregano
  • 2 tsps cumin
  • 1 tsp pepper
  • 1 tbsp lime zest
  • 1 tsp chilli flakes
Cubano
  • 4 soft white rolls (hot dog ones work best)
  • 4 slices of swiss cheese (we couldn't find this so used emmental)
  • pickle slices
  • 8 slices of roast ham
  • american mustard
  1. Put the marinade ingredients in a blender and blitz until smooth, season and taste. Set this aside.
  2. Remove the skin from the pork if its on it and then pour over the marinade. Leave to marinate for 24 hours.
  3. When ready to cooked, put in a slow cooker for 8 hours on low or in an oven at about 150℃ for 6 hours. If the pork looks to be drying out you can add a little water.
  4. Once its done, season with salt and pepper again to your taste and pull the pork so it shreds. I like to leave it for another half hour further.
  5. They build your sandwich, mustard, pickles, ham, cheese and pork. Brush the outside of the bun with a little oil and put on a panini press or in a medium heat pan with something heavy on top. It should come out panini style.