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Slow Cooker Cuban Mojo Pork Enchiladas Recipe


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Slow Cooker Cuban Mojo Pork Enchiladas

Pork loin slow cooked with citrus juices and seasonings then rolled in flour tortillas and topped with the mojo sauce, Monterey Jack cheese and fresh cilantro.

Slow Cooker Cuban Mojo Pork Enchiladas recipe

Servings: 6
Total Time: 8 hours
Recipe by: Frankie


2 yellow onions, sliced
2 TBSP olive oil plus a little extra
2 pounds pork loin
salt & pepper
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
2 tsp cumin
2 tsp dried oregano
1 tsp garlic powder
6 8-inch flour tortillas
2 TBSP corn starch
2 TBSP cold water
4 ounces Monterey Jack cheese, finely shredded
1/4 cup fresh chopped cilantro
optional: sour cream, shredded lettuce, diced avocado, tomatoes, etc.


1. Line the bottom of a slow cooker with the sliced onions.

2. Heat 2 TBSP of oil in a large saute pan over medium-high heat.

3. Generously season the pork all over with salt & pepper.

4. Sear the pork until well browned on all sides, about 4 minutes per side.

5. Transfer the pork to the slow cooker on top of the onion slices.

6. Add the juices, cumin, oregano, and garlic powder to the hot saute pan and scrape the bottom of the pan with a wooden spoon to release any stuck on bits. Pour the liquid in the pan into the slow cooker over the pork.

7. Cover the slow cooker and cook on low until pork is pull-apart tender, 7 to 8 hours.

8. Remove the pork from the slow cooker and place into a large bowl and shred the pork using two forks. Using a slotted spoon transfer the onions from the slow cooker to the bowl with the shredded pork.

9. Lightly oil a large non-stick skillet over medium heat and fry the tortillas (one at a time, adding more oil if necessary) until lightly browned, about 10 seconds per side.

10. Lay out your tortillas, place shredded pork and onion evenly down the center of each of the tortillas. Roll up the tortillas and lay them seam side down on a large serving platter.

11. Pour the sauce from the slow cooker into a small saucepan. In a small bowl mix the corn starch with the cold water until corn starch has dissolved. Whisk the corn starch mixture into the pan with the sauce and cook over medium heat until thickened, about 2 to 3 minutes. Add salt & pepper to taste.

12. Pour the sauce over the rolled tortillas. Sprinkle the cheese on top and garnish with the fresh cilantro.

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Slow Cooker Cuban Mojo Pork Enchiladas


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