Name: Slow-Cooker Cuban Pork Roast with Mojo Sauce
Total time: 7 h
Cuisine: CaribbeanLatin America & Caribbean
Ingredients: 1 (4- to 5-pound) boneless pork butt roast , trimmed and halved; Salt and pepper; 5 tablespoons extra-virgin olive oil; 1 onion , chopped; 2 teaspoons dried oregano; 1½ teaspoons ground cumin; 6 garlic cloves , minced; 1/2 cup water; 1 tablespoon grated orange zest plus ½ cup juice; 1 tablespoon minced canned chipotle chile in adobo sauce; 1/4 cup distilled white vinegar

Why This Recipe Works

Boldly spiced slow-cooked meats are popular throughout the Caribbean, and Cuban slow-roasted pork is one of the best examples. Traditionally the pork is marinated in a flavorful mixture of citrus, garlic, and spices and cooked over a fire. We wanted to bring it indoors with a no-fuss slow-cooker version featuring tender, flavorful meat and a bracing garlic-citrus sauce. Well-marbled pork shoulder was our cut of choice; it turned meltingly tender in the slow cooker. To ensure that it cooked evenly, we cut the roast into two smaller roasts and tied them to ensure they retained a more uniform shape. To keep our prep time short, we skipped the lengthy marinating and simply cooked the roast in an aromatic mixture of orange juice, onion, chipotle, oregano, cumin, and garlic. To re-create the tart Cuban mojo sauce, we combined a portion of the pork cooking liquid with olive oil, orange juice, and a healthy dose of vinegar.

Before You Begin

Pork butt roast is often labeled Boston butt in the supermarket. Serve with rice.

Instructions

Pat pork dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes; transfer to plate.

Add onion, 1 teaspoon salt, and 1 teaspoon pepper to fat left in skillet and cook over medium heat until onion is softened and lightly browned, 5 to 7 minutes. Stir in oregano, cumin, and two-thirds of garlic and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits; transfer to slow cooker.

Stir orange zest and ¼ cup juice and chipotle into slow cooker. Nestle roasts into slow cooker, adding any accumulated juices. Cover and cook until pork is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

Strain cooking liquid into fat separator and let sit for 5 minutes; discard solids. Pour ¼ cup defatted liquid into bowl; discard remaining liquid. Whisk in vinegar, remaining ¼ cup oil, remaining garlic, remaining ¼ cup orange juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Remove twine from roasts and slice meat against grain into ½-inch-thick slices. Serve with sauce.