Slow-Cooker Mojo Pork Roast with Chimichurri Sauce
Mojo sauce, popular in the Canary Islands, Cuba and the Caribbean, is traditionally made with garlic, spices, citrus and oil. In this simple slow-cooker recipe, pork shoulder simmers all day in a savory mojo sauce and is topped with a bright, tangy homemade chimichurri sauce to serve.
6-8 servings
Preparation time: 30 minutes
Cook time: 6 hours on high
Ingredients
4 tablespoons grapeseed oil
1 (4-pound) pork shoulder
1 tablespoon salt
1 tablespoon black pepper
1 yellow onion, quartered
1 Fresno pepper, halved with seeds
1 cup rum
1 cup orange juice
½ cup lime juice
6 cloves garlic, minced
2 tablespoons cumin
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 teaspoon coriander
Directions
- In a large heavy bottom pot, heat grapeseed oil over medium-high heat.
- Season pork with salt and pepper and sear on all sides. Place seared pork shoulder in slow-cooker.
- Pour off the extra fat and oil from the heavy bottom pot and discard.
- To the pot, add onion, Fresno pepper and rum; bring to a simmer and scrape up all the bits from the bottom of the pot. Add the rum mixture to the slow-cooker.
- Next, to the slow-cooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and coriander.
- Cover and cook for 6 hours on high. Remove roast to a serving plate and top with chimichurri sauce to serve.
For the Chimichurri Sauce:
Ingredients
1 cup chopped parsley
¼ cup chopped cilantro
½ teaspoon dry oregano
1 teaspoon Fresno pepper, seeded and diced small
2 garlic cloves, minced
⅓ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon coarse salt
Directions
- Mix all ingredients together and serve immediately over pork.
