Crockpot Lechon with Cuban Mojito Sauce

For the Lechon:
Poke holes all over the pork using a small paring knife. Place the pork into a large gallon sized Ziplock bag. Into the bowl of a food processor, add the onion and garlic and pulse until minced. Add the mojo sauce, lime juice and a large pinch of salt and pepper and process until well combined. Pour mixture over the pork in the Ziplock bag. Press air out as best you can and seal the bag. Marinate the pork in the refrigerator for a few hours (preferably overnight if possible).

Spray the bowl of a large crockpot with non-stick cooking spray. Place pork butt (fat side up) in the crockpot and pour the entire contents of the bag over it. Cover with the lid and cook on low for 8 hours (you can let it go longer if you are at work or out and about—this stuff will not dry out!).

When ready to eat, carefully pull pork out of the liquid (it will fall apart) and place it on a cutting board. Remove the extra fatty pieces and discard the fat. Shred the remaining pork with 2 forks (it will basically shred itself it’s so tender). Place pork on a large serving platter and garnish with lime wedges. Serve with additional chopped onions, lime wedges, and mojito sauce (instructions below).

For the Mojito Sauce:
Add minced onion and minced garlic into a heat proof bowl.

Heat the canola oil in a pan over high heat until bubbly hot (put the handle of a wooden spoon in the oil and when it bubbles around it, it’s ready!). Carefully pour the hot oil over the onions and garlic a little at a time (stirring in between). You should hear it sizzle as it cooks the raw garlic and onions. It will smell AMAZING!!! Last, squeeze the juice of 2-3 limes into the mixture and season with a pinch of salt and pepper. Stir well and serve warm over the lechon. Make sure each person stirs the mojito sauce well before spooning it over their lechon. It separates as it sits!