Cuban Mojo Pulled Pork with Citrus-Avocado Salad

Author: Scott Stokes
Prep Time: Estimated 15 minutes
Cook Time: Estimated 4 hours
Total Time: Estimated 4 hours 15 minutes
Yield: Serves 8
Cuisine: Cuban
Keywords: Pulled Pork, Cuban Mojo, Citrus-Avocado Salad, Slow Cooker, Recipe

By Scott Stokes

Introduction:

Transport yourself to the vibrant flavors of Cuba with this Cuban Mojo Pulled Pork with Citrus-Avocado Salad. Succulent pork shoulder is slow-cooked in a tangy and aromatic citrus marinade, resulting in tender and flavorful pulled pork. Served with a refreshing citrus-avocado salad, this dish is a celebration of Cuban cuisine that will satisfy your taste buds and impress your guests.

Recipe

Ingredients:

For the Cuban Mojo Pulled Pork:

• 4 pounds pork shoulder (also known as pork butt)
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 8 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon black pepper

For the Citrus-Avocado Salad:

• Mixed salad greens
• 2 oranges, segmented
• 2 grapefruits, segmented
• 2 avocados, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

For the Cuban Mojo Pulled Pork:

1. In a large bowl, combine the orange juice, lime juice, lemon juice, minced garlic, olive oil, dried oregano, ground cumin, salt, and black pepper. Mix well to create the marinade.
2. Place the pork shoulder in a slow cooker and pour the marinade over it, making sure to coat all sides. Cover the slow cooker with a lid and refrigerate for at least 4 hours, or preferably overnight, to marinate.
3. Once marinated, remove the pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes.
4. Place the pork shoulder back into the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the pork is tender and easily shreds with a fork.
5. Once cooked, remove the pork shoulder from the slow cooker and transfer it to a cutting board. Use two forks to shred the pork into bite-sized pieces.
6. Optional: For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for a few minutes until lightly browned and crispy.

For the Citrus-Avocado Salad:

1. In a large bowl, combine the mixed salad greens, orange segments, grapefruit segments, sliced avocados, and thinly sliced red onion.
2. In a separate small bowl, whisk together the fresh lime juice, extra-virgin olive oil, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients.
4. Serve the Cuban Mojo Pulled Pork alongside the Citrus-Avocado Salad. Enjoy!

Note: This recipe can also be prepared using a pressure cooker or oven. Adjust cooking times accordingly.

Note: Adjust the amount of garlic and spices according to your taste preferences.