Pork is a favorite of mine because it is easy to cook and it is loaded with flavor. Sometimes pork is a misunderstood meat because some think it is too fatty, but actually it’s relatively lean. Pork Butt or Shoulder is a great meat to roast in the slow cooker because it releases its fat and becomes tender and juicy with time and is easily pulled or shredded.
Mojo is a simple South American sauce that contains orange, lime and lemon juices and pairs nicely with pork. It is important to create a sauce that can hold up to this succulent meat, but doesn’t overpower it. In this recipe, Pork Mojo Sandwiches combines the perfect balance of citrus tang with the succulent porky meat. I like to serve these sandwiches on Ciabatta rolls and top them with a crunchy cabbage slaw for a nice contrast of textures.
Pork Mojo Sandwiches are an easy weeknight meal, but make a fun party food too! For a twist on tradition, serve these fun sandwiches for Cinco de Mayo!
2-3 pounds pork sirloin roast or pork shoulder (pork butt)
2 teaspoons cumin, ground
2 teaspoons onion powder
1 teaspoon smoked paprika
2 teaspoon salt + more for seasoning
1 teaspoon pepper + more for seasoning
1/2 bunch of cilantro
4 cloves garlic
2 tablespoons Worcestershire
2 tablespoons rice vinegar
4-6 Ciabatta rolls, or any variety
1/2 head napa cabbage
1/3 cup sour cream or Greek yogurt
1 teaspoon anchovy paste, or 2 fillets
2 teaspoons Dijon mustard
1 teaspoon sugar
3 tablespoon rice vinegar
3 tablespoon olive oil + more for cooking
1. Remove the pork from any packaging and pat dry with paper towels.
2. In a small bowl, combine the cumin, onion powder, paprika, salt and pepper. Mix to combine.
3. Sprinkle the spices over the meat and press down to adhere.
4. In your slow cooker insert or large pot, add 3 tablespoons olive oil over medium high heat. Wait until the oil in lightly smoking and add your pork and sear for 7 minutes.
5. While your meat is searing, in a food processor add the cilantro, garlic, shallot and jalapeno.
6. Pulse the mixture until slightly foamy, about 15 pulses. Next, slice the citrus in half.
7. Squeeze the juices from all the citrus into the cilantro mixture. Pulse the food processor again several times to combine, about 8 pulses.
8. Add the Worcestershire and vinegar and pulse again to combine, 5 pulses.
9. Flip the pork over to sear the other side, about 8 minutes. Then, pour the mojo sauce over the top and cook for 3 minutes or until the sauce starts to bubble around the edges.
10. Place the pork into the slower cooker insert or place the pork and sauce from your pot into your slow cooker and cover. Turn the cooker on low and slow roast the pork from 6 – 8 hours depending upon the size of meat.
11. While the meat is cooking (you have lots of time), finely slice the cabbage.
12. In a mixing bowl, combine the sour cream, mayonnaise, anchovy paste, mustard and sugar.
13. Whisk the dressing together and drizzle in the vinegar and olive oil. The dressing should be thick, but slightly runny.
14. Toss the cabbage with the dressing and stir to combine. Salt and pepper the slaw as needed and reserve in the refrigerator until the pork is done.
15. Remove the pork from the cooker and shred it into thick chunks.
16. Place the insert on the stove top over medium heat to reduce the remaining mojo sauce for 3 minutes. You can use a separate pot if you can’t cook on the stove top with your slower cooker.
17. Slice the rolls in half and spoon some mojo sauce over the top of each roll.
18. Pile the shredded pork as high as you like it.
19. Top with a large dollop of slaw and enjoy!