If you’re anything like us, obsessed with easy meals that taste like you spent all day cooking but without actually doing all day cooking, then this 3-ingredient Crockpot Mojo Pork is your new go-to easy dinner camping recipe. Think citrusy Cuban mojo vibes, tender slow-cooked pork that shreds like a dream, and leftovers that actually taste better the next day. Trust me when I say this is the pulled pork twist your camp dinners have been begging for.
Looking for easy camping meals, Florida-inspired meals, desserts, etc? We think you’ll love PINA COLADA FRENCH TOAST | EASY CAMPING BREAKFAST RECIPE, GOOEY S’MORES BAR | EASY SUMMER CAMPING DESSERT, and BLUEBERRY LEMON PANCAKES FOR YOUR NEXT CAMPING TRIP!
Before we get into the juicy details of how to make this, let’s talk about what Mojo pork is and why it’s a perfect camping recipe to feed a crowd or for lazy weeknights at home!
Mojo pork is a Cuban-inspired slow cooker (or crockpot) roast that’s marinated in bright citrus juices – usually orange and lime – plus garlic, oregano, and simple spices. When it cooks low and slow, the pork melts apart into super flavorful, shreddable bliss.
We take it one step further with a pre-made Mojo marinade, making this a quick, make-ahead camping meal. Perfect for campsites with a crockpot and electricity, or a portable power station setup. Just dump, set, and hike – come back to dinner ready.
WHAT YOU’LL LOVE ABOUT THIS EASY MOJO PORK RECIPE:
Bright, bold citrus flavor: Bursting with fresh orange and lime juice, thanks to the store-bought marinade, this easy camping recipe delivers that classic Cuban-inspired zing with every juicy bite.
Set-it-and-forget-it easy: Dump everything into the crockpot and let it slow cook to tender, shreddable perfection, no babysitting required.
Budget-friendly crowd pleaser: Pork shoulder is affordable, feeds a hungry campsite crew, and tastes even better the next day.
Easy camping dinner recipe: Minimal prep, easy ingredient swaps, and zero fancy equipment needed – perfect for RV trips, cabins, or powered campsites.
Incredibly versatile: Serve it in tacos, rice bowls, sliders, nachos, or straight off the plate after a long hike. One batch = multiple easy meals.
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Easy Cuban Mojo Pork Recipe:
RECIPE NOTES
Boston Butt (Pork Shoulder): The star of this crockpot mojo pork recipe. This cut is beautifully marbled with fat, which means it slow cooks into ultra-tender, juicy, fall-apart shredded pork. It’s budget-friendly and perfect for feeding a hungry camping crew.
Bottled Mojo Marinade: Your shortcut to bold, citrus-garlic flavor without packing a dozen spices. A good mojo marinade brings orange, lime, garlic, and herbs all in one bottle, making this recipe ridiculously easy for camping or busy weeknights.
Sliced Onions: As they slow cook, onions soften and soak up all that mojo pork brine goodness, adding natural sweetness and extra flavor to the pork. They also help keep everything juicy and tender while it cooks low and slow.
HULASQUATCH’S TOP TIP:
Fresh ingredients are always best; however, a great option is to grab a grocery store-bottled mojo marinade. Our favorite is Publix, but any will do!
HOW TO MAKE THIS 3-INGREDIENT MEAL IDEA STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: Prep the Pork: Trim any big chunks of excess fat and place the pork into your crockpot.
Step 2: Slice the Onions: Cut several onions into slices and place on top of the pork.
Step 3: Marinade & Mix: Pour your favorite bottled marinade on top and mix everything.
Step 4: Cook, Shred, & Serve: Set on Low for 6-8 hours. Use two forks to pull apart tender pork and mix with the juices in the pot.
RECIPE TIPS & TRICKS FOR CUBAN STYLE MOJO PORK
Use bottled mojo marinade for this simple camping recipe if fresh fruit is extra gear you don’t want to pack.
Pre-slice the onions at home and store them in freezer bags or this airtight container & dump them in at the campsite.
If you don’t have a crockpot, this can double as a foil packet roast right on the coals (keep an eye on the pork temp).
Bring extra tortillas or rice for quick builds. We promise you’ll be glad you did!
CAMPING TIP:
Get this EASY CAMPING DINNER RECIPE cooking overnight for serious breakfast tostada vibes– your camping crew will thank you!
STORAGE & FREEZING
Storage: Store in an airtight container or reusable food container for up to 5 days in the fridge or 3 days in cooler.
Freezing: Crockpot Mojo Pork can be frozen for up to 3 months and defrosted in the fridge.
VARIATIONS & SUBSTITUTIONS
FLAVOR VARIATIONS
- Add Fresh Citrus: Want to boost the bright flavor? Squeeze in fresh orange or lime juice right before serving for an extra citrusy pop that tastes straight out of the Florida sunshine.
- Spice It Up: Toss in red pepper flakes, sliced jalapeños, or a dash of hot sauce if you like a little campfire heat with your mojo pork.
- Garlic Lovers’ Upgrade: Add a few cloves of fresh minced garlic to the crockpot for even bolder flavor.
- Crispy Finish: After shredding, spread the pork on a foil-lined tray and broil (if you’re back home) or crisp it in a cast iron skillet over the campfire for those irresistible caramelized edges.
SUBSTITUTIONS
- No Boston Butt? Pork loin or pork tenderloin ( trim any excess silver skin) will work, but they’re leaner, so expect slightly less juicy results. Add a splash of chicken broth to keep things moist.
- Try a Tangy Homemade Citrus Vinaigrette: We think our FLORIDA SUNSHINE VINAIGRETTE | EASY CITRUS DRESSING would be a fantastic swap for the mojo marinade.
- No Onions? Use shallots for a milder flavor or skip them entirely if needed.
- Cooking Without a Crockpot? Use a Dutch oven over low campfire coals and cook low and slow until fork-tender (internal temp around 195–205°F for perfect shredding).
FAQ’s ABOUT THIS MOJO PORK SLOW COOKER RECIPE:
Nope! While searing adds flavor, it’s totally optional, especially when camping. The slow-cooker juices add plenty of flavor.
Absolutely! Use a portable electric roaster or even a Dutch oven buried in coals and cook low & slow. Just monitor the temp so it stays tender.
Leftovers keep well in a cooler for up to 3 days, or freeze them for later trips.
Yes! Think tacos, nachos, quesadillas, or even enchiladas with camp-friendly tortillas.
Gently reheat in a skillet, camp stove, or in foil on coals from your campfire with some of the juices
Our favorite way to eat this easy camping meal is piled high on a sandwich, mojo pork tacos, in a bowl with black beans and rice, or as a breakfast tostada with fried eggs, pickled onion, and avocado!
WHAT CAN I SERVE WITH THIS MOJO PORK (Beyond Just a Plate)
This simple mojo pork recipe is an amazingly tasty variation on our EASY CAMPFIRE BREAKFAST TACOS, but also pairs well with rice bowls & black beans, on top of mixed greens with cotija cheese & orange segments, roasted sweet potatoes, baked potatoes, or a mojo pork sandwich or sliders!
MORE CAMPING RECIPES YOU’LL LOVE
PIN THIS POST FOR LATER!
We hope you love this Crockpot Mojo Pork recipe. If you make it, be sure to leave a comment and a rating so we know how you liked it. Enjoy & HAPPY WANDERING!
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.
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CROCKPOT MOJO PORK | EASY CAMPING DINNER RECIPE
If you’re anything like us, obsessed with easy meals that taste like you spent all day cooking but without actually doing all day cooking, then this 3-ingredient Crockpot Mojo Pork is your new go-to easy dinner camping recipe. Think citrusy Cuban mojo vibes, tender slow-cooked pork that shreds like a dream, and leftovers that actually taste better the next day. Trust me when I say this is the pulled pork twist your camp dinners have been begging for.
Ingredients
- 6-8 lbs bone-in Boston Butt
- 1 bottle Mojo Marinade
- 3 large onions
- salt & pepper
Instructions
1. Prep the Pork: Trim any big chunks of excess fat and place the pork into your crockpot.
2. Salt & Pepper: Generously add salt & pepper.
3. Slice the Onions: Cut several onions into slices and place on top of the pork.
4. Marinade & Mix: Pour your favorite bottled marinade on top and mix everything.
5. Cook, Shred, & Serve: Set on Low for 8–10 hours. Use two forks to pull apart tender pork and mix with the juices in the pot.
Notes
RECIPE TIPS & TRICKS FOR EASY MOJO PORK
- Use bottled mojo marinade for this simple camping recipe if fresh fruit is extra gear you don’t want to pack.
- Pre-slice the onions at home and store them in freezer bags or this airtight container & dump them in at the campsite.
- If you don’t have a crockpot, this can double as a foil packet roast right on the coals (keep an eye on the pork temp).
- Bring extra tortillas or rice for quick builds. We promise you'll be glad you did!
STORAGE & FREEZING
- Storage: Store in an airtight container or reusable food container for up to 5 days in the fridge or cooler.
- Freezing: Crockpot Mojo Pork can be frozen for up to 3 months and defrosted in the fridge.
FLAVOR VARIATIONS:
- Add Fresh Citrus: Want to boost the bright flavor? Squeeze in fresh orange or lime juice right before serving for an extra citrusy pop that tastes straight out of the Florida sunshine.
- Spice It Up: Toss in red pepper flakes, sliced jalapeños, or a dash of hot sauce if you like a little campfire heat with your mojo pork.
- Garlic Lovers’ Upgrade: Add a few cloves of fresh minced garlic to the crockpot for even bolder flavor.
- Crispy Finish: After shredding, spread the pork on a foil-lined tray and broil (if you’re back home) or crisp it in a cast iron skillet over the campfire for those irresistible caramelized edges.
SUBSTITUTIONS:
- No Boston Butt? Pork loin or pork tenderloin will work, but they’re leaner — so expect slightly less juicy results. Add a splash of chicken broth to keep things moist.
- Try a Tangy Homemade Citrus Vinaigrette: We think our FLORIDA SUNSHINE VINAIGRETTE | EASY CITRUS DRESSING would be a fantastic swap for the mojo marinade.
- No Onions? Use shallots for a milder flavor or skip them entirely if needed.
- Cooking Without a Crockpot? Use a Dutch oven over low campfire coals and cook low and slow until fork-tender (internal temp around 195–205°F for perfect shredding).
Thanks for stopping by! "Hulasquatch" is the ultimate blend of adventure and chill! Part wild explorer, part laid-back Floridian, and always ready to hula through life’s adventures. Come along for the adventure as we explore Florida & beyond. Discovering off-the-beaten-path destinations, testing out cool gear, eating & creating fantastic food along the way. Happy wandering!
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