Crock Pot Mojo Pork with Cuban Black Beans – Easy + Succulent Recipe


  • 2 pounds boneless pork shoulder, trimmed and cut into 2-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (12-ounce) bottle orange juice
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, undrained


  • Heat olive oil in a large skillet over medium heat. Add the pork and cook until browned on all sides, about 5-7 minutes. Transfer the browned pork to your crock pot.
  • Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Scrape up any browned bits from the bottom of the pan.
  • In a medium bowl, whisk together the orange juice, cilantro, soy sauce, vinegar, brown sugar, cumin, oregano, salt, and pepper. Pour the mixture over the pork in the crock pot.
  • Stir in the black beans and diced tomatoes (including the juices) to the crock pot.
  • Cover the crock pot and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is very tender and falling apart.
  • Serve the pork and beans with your favorite sides, such as rice, avocado slices, or a dollop of sour cream.


  • For a thicker sauce, remove the pork and beans from the crock pot in the last hour of cooking. Shred the pork with two forks and return it to the crock pot. Simmer on high for 30 minutes to thicken the sauce.
  • You can also use bone-in pork shoulder for this recipe. However, the cooking time may need to be increased by an additional 1-2 hours.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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