Last month I tried a little experiment and posted my Easy Crockpot Shredded Chicken recipe. Surprisingly became one of the more popular posts on the site. (Perhaps that says something about my technology writing.) So keeping with my occasional lifestyle posts, here’s another easy Crockpot dish, Mojo Pork. Here’s what you’ll need.
- Boneless pork loin (2.5 - 5.5 pounds)
- 1 onion, peeled and quartered
- 3 garlic cloves
- 1 cup mojo sauce (typically found in the marinade aisle)
- salt and pepper to taste
I usually cook about 2.5 pounds (1.1 kg) of pork at a time as this generally yields about 5–7 servings of pork. (Plenty for an individual to eat off for a week.) If you’re feeding more people or want additional leftovers, you can cook more and may need to adjust this recipe slightly. The night before you cook, start with a boneless pork loin and poke a few holes in it to allow the marinade and seasoning to soak into the meat. Place the pork loin in a ziplock bag with the onion, garlic cloves, mojo sauce and seasonings. Stick it in the refrigerator and let it marinade at least several hours, but I prefer to let it set overnight.
The next day, spray the inside of the Crockpot with non-stick cooking spray. Place the pork in the Crockpot and pour the entire contents of your marinade bag into the cooker. You may want to add some additional water to cooker, but be careful not to water things down. Cook on low for 8–10 hours. I typically prepare the pork the night before and then throw it in before I go to work and let it cook all day. Cooking it a little longer won’t hurt you. Since Crockpots vary in temperature and cooking times, the first time you make this recipe you’ll want to check the pork with a meat thermometer to make sure it’s fully cooked.
When you’re ready to serve, pull the pork out and place it on a cutting board and start shredding with two forks. The pork will really start to fall apart. If you like onions, you can serve it with the onions, or discard. You can serve the pork with a side dish like black bans and rice, make sandwiches, tacos or just about anything. I will usually make a batch and then eat off it all week.