Slow-Cooker Mojo Pork Roast with Chimichurri Sauce
August 5, 2024
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.
SERVINGS
6-8
PREP TIME
30 min
COOK TIME
6 hr
Ingredients
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4tablespoons grapeseed oil
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1(4-pound) pork shoulder
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1tablespoon salt
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1tablespoon black pepper
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1yellow onion, quartered
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1Fresno pepper, halved with seeds
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1cup rum
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1cup orange juice
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½cup lime juice
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6cloves garlic, minced
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2tablespoons cumin
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1tablespoon dried oregano
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½teaspoon red pepper flakes
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1teaspoon coriander
For the Chimichurri Sauce:
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1cup chopped parsley
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¼cup chopped cilantro
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½teaspoon dry oregano
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1teaspoon Fresno pepper, seeded and diced small
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2garlic cloves, minced
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⅓cup olive oil
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2tablespoons red wine vinegar
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½teaspoon coarse salt
Directions
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1
In a large heavy bottom pot, heat grapeseed oil over medium-high heat.
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2
Season pork with salt and pepper and sear on all sides. Place seared pork shoulder in slow-cooker.
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3
Pour off the extra fat and oil from the heavy bottom pot and discard.
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4
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.
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5
Next, to the slow-cooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and coriander.
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6
Cover and cook for 6 hours on high. Remove roast to a serving plate and top with chimichurri sauce to serve.
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7
For the Chimichurri Sauce:
Mix all ingredients together and serve immediately over pork.