Infused with Cuban flavor, this twist on slow-cooked pulled pork is knock-your-socks-off good, whether you serve it up with rice and beans on the side or press it into a classic Cuban sandwich.
—KRISTINA WILEY JUPITER, FL
PREP: 25 MIN. + MARINATING • COOK: 8 HOURS • MAKES: 12 SERVINGS (1 1/2 CUPS SAUCE)
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)
MOJITO SAUCE
3/4 cup canola oil
1 medium onion, finely chopped
6 garlic cloves, finely chopped
1/3 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped onion and lime wedges, optional
1. 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.
2. Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with the reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender.
3. 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.
4. Remove the pork from the slow cooker; cool slightly. Skim fat from the cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return meat and cooking juices to the slow cooker; heat through.
5. Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle the pork with chopped onion and serve with lime wedges.