Make mojo pulled pork in a crockpot.
The original mojo was any one of different varieties of hot, usually red, sauces made from olive oil, cumin, paprika and a lot of garlic. The sauce originated in the Canary Islands and spread throughout the Caribbean. Cuban mojo, one of the most well-known types of mojo, typically combines olive oil, citrus juice and garlic and is used to marinate roast pork. Cooking this recipe in a crock pot delivers the tender, deeply flavorful traditional Cuban dish with little effort. Because fat will melt off the pork, basting it as it cooks, this recipe omits olive oil.
Instructions
1. Score the pork's surface with a knife, scoring half an inch deep, with lines half an inch apart.
2. Peel the garlic cloves and mash them, along with the salt and pepper, into a paste, using a mortar and pestle or the flat side of a knife.
3. Peel and chop the onion and mix it into the garlic paste. Combine this with the citrus juice(s).
4. Rub the marinade into the pork and marinate the pork in a covered bowl in the fridge overnight.
5. Place the pork and its marinade in the crock pot.
6. Set the crock pot to low and cook the pork for 9 to 10 hours, or set the crock pot to high and cook for 4 to 5 hours. The pork should be tender, falling apart easily when it's done.
7. Remove the pork carefully from the crock pot, allow the pork to rest for 15 minutes. Shred the meat with forks.
8. Drain the fat from the crock pot, reserving half a cup of the mojo sauce.
9. Return the shredded meat to the crock pot, and mix it with the reserved mojo sauce.
10. Cook the shredded pork on low for another hour or until warmed through. Serve hot, straight from the crock pot.
Tags: from crock, citrus juice, half inch, mojo sauce, this recipe
