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Crockpot Lechon with Cuban Mojito Sauce

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Cuban style pulled pork with a drinkable garlic, onion and lime sauce! Happy New Year!

Ingredients

  • FOR THE LECHON:
  • 5-½ pounds Pork Butt (boston Butt Cut)
  • 1 whole White Onion, Peeled And Quartered
  • 6 cloves Garlic, Peeled
  • 1 cup Mojo Sauce (Publix Or Badia Brand Recommended)
  • 2 whole Limes, Juiced
  • 1 pinch Salt
  • 1 pinch Pepper
  • Optional Garnishes: Chopped Onions, Lime Wedges And Mojito Sauce
  • FOR THE MOJITO SAUCE:
  • ¾ cups White Onion, Minced
  • 6 cloves Garlic, Minced
  • ¾ cups Canola Oil
  • 2 whole Limes, Juiced (3 If You Like It Tangy)
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

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!

One Comment

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AngAk on 1.4.2012

what do you serve this with? tortillas or bread or mashed potatoes or rice??

3 Reviews

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rinabeana on 3.13.2014

Minimal prep time/effort and delicious results! I prepped the marinade on Tuesday night and left the shoulder marinating in the fridge until Wednesday morning when I put the whole shebang in the crockpot. Then we had a blizzard and got to come home from work early (noonish) so we could enjoy the heavenly aroma wafting through the house until we had dinner. I didn’t make the extra sauce for the side, though it sounds delicious (I’m keeping to a strict calorie distribution). We had the pulled pork with roasted veggies and it was a scrumptious (and healthy) dinner. My boyfriend commented that it was a nice alternative to pulled pork with heavy BBQ sauce. Thanks for sharing!

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Jennifer M. on 4.12.2012

Made this Easter Sunday, the family loved it. If you can’t find mojo sauce at the supermarket, it is easy to make

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Jenny Beecher on 1.11.2012

Really good, easy recipe!! Will definitely throw this one into my “crock pot repeats” box.

The only thing I differently was that I left out the store bought Mojito sauce during the cooking portion. I couldn’t find it at my grocery store so I omitted it and added an extra limes worth of juice. It turned out fantastic!! Served it with jasmine rice and black beans…so delicious! Reminded me of a dish from one of my favorite Cuban restaurants. :)

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