Anti Inflammatory Crockpot Cuban-Style Mojo Pork

Total time16 hr 20 min

Prep time20 min

Cook time8 hr

Anti Inflammatory Crockpot Cuban-Style Mojo Pork

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt)
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tsp fine sea salt

For the mojo

0.750 cup orange juice
3 tbsp fresh lime juice (from about 2 limes)
6 cloves garlic, minced
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp coconut aminos
1 tsp dried oregano
1 tsp ground turmeric
½ tsp ground ginger
½ tsp ground ceylon cinnamon
1 tsp fine sea salt

For the slow cooker

1 medium yellow onion, thinly sliced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the 1/2 cup orange juice, lime juice, garlic, olive oil, apple cider vinegar, coconut aminos, dried oregano, turmeric, ginger, Ceylon cinnamon, and 1 tsp salt until combined. Set aside the reserved 1/4 cup orange juice separately — do not add it yet.
2
Pat the pork shoulder dry and rub 1 tsp salt all over the surface. Scatter the sliced onion across the bottom of a 6-quart slow cooker, then set the pork on top.

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