Pork is my favorite of meat because it is easy to cook and it is loaded with flavor. Sometimes pork is a misunderstood meat and gets blamed for being too fatty, but actually it’s as lean as dark meat chicken or turkey. Pork Butt or shoulder is nice to roast in the slow cooker because it releases its fat and becomes tender and juicy, which makes it easy to pull or shred and add to almost any dish.
Mojo is a simple South American sauce that contains orange, lime and lemon juices and pairs nicely with pork – it can hold up to this succulent meat. Slow Cooker Mojo Pork Sandwiches have the perfect balance of citrus tang, along with the creamy white meat. I like to serve these sandwiches on Ciabatta rolls and top them with a crunchy cabbage slaw for a nice contrast of textures and taste.
Mojo Pork Sandwiches are an easy weeknight meal, but make a fun party food too because you can whip up a batch and have your guests serve themselves. The leftovers can be tossed on top of a salad, or stirred into sauteed vegetables or pasta.
2 1/2 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 pork from any packaging and pat dry with paper towels. In a small bowl, combine the cumin, onion powder, paprika, salt and pepper, stir. Rub the spices all over meat.
2. In your slow cooker insert or large pot, add 3 tablespoons olive oil and place over medium-high heat. Wait 2 minutes, until oil is lightly smoking and add your pork. Sear on each side for 7 minutes.
3. In a food processor add the cilantro, garlic, shallot and jalapeno. Pulse mixture 15 times. Slice citrus in half and squeeze juices from citrus into cilantro mixture. Pulse again several times to combine, about 8 pulses. Add Worcestershire and vinegar and pulse again 5 times.
4. Pour mojo sauce over top of pork and cook for 3 minutes, or until sauce starts to bubble around edges. Place insert back into slow cooker and cover. Cook on low for 7 hours.
5. Finely slice cabbage. In a mixing bowl, combine the sour cream, mayonnaise, anchovy paste, mustard and sugar. Whisk dressing together and drizzle in the vinegar and olive oil. The dressing should be thick, but slightly runny.
6. Toss cabbage with dressing and stir to combine. Salt and pepper slaw to taste and reserve in the refrigerator, until the pork is ready.
7. Remove the pork from cooker and shred with two forks.
8. Place insert on the stove top over medium heat, and reduce mojo sauce for 3 minutes. You can use a separate pot if you can’t cook on the stove top with your slower cooker.
9. Slice rolls in half and spoon some mojo sauce over top of each roll. Pile shredded pork on top of bun. Spoon a large dollop of slaw on pork and enjoy!