Slow Cooker Mojo Pork And Mississippi Mud Potatoes - Both Delicious

This is a very eclectic meal as the three dishes don’t necessarily go together but I wanted to make the pork and the potatoes, and Bev decided we needed something green so she added slaw.

I love pulled pork, Mojo Sauce is one of my favorite parts of a Cuban sandwich and I love my slow cooker so when Claudia posted the recipe for Slow Cooker Mojo Pork on her “What’s Cooking Italian” blog, I was all in.  Then I decided that with no gluten and having it cook while we do happy hour, it would be perfect for Friday cards.  Bev ended up with an 8¾ lb. pork butt so I doubled the marinade ingredients, I changed some of the ingredients a little, and made it as a pulled vs. sliced pork dish but the original recipe plus Claudia’s pics can be found by clicking on the above link.

Slow Cooker Mojo Pork – Adapted from What’s Cooking Italian

INGREDIENTS:

8¾ lb. pork butt

salt and pepper to taste evenly on top of the pork

1½ cup freshly squeezed orange juice

1 cup freshly squeezed lime juice

1 cup extra-virgin olive oil

½ cup chopped cilantro

12 - thinly sliced garlic cloves (4 tbsp minced)

¼ cup orange zest

2 - teaspoon lime zest

1 tsp dried basil

4 teaspoons dried Mexican oregano

2 teaspoon ground cumin

INSTRUCTIONS:

Break down the pork butt into 5-6 chunks.

Combine all the marinade ingredients (Larry used the immersion blender to bring out all of the flavors).

Place the pork in a large covered bowl and massage with the marinade (Larry just used the slow cooker insert).

Marinate for at least 7 to 8 hours or overnight. (the longer the better for deep flavors)

Remove from the fridge and set the slow cooker on low for an hour to warm the insert up slowly then go to high for an hour then back to low.  If not marinating in the slow cooker insert, go immediately to high for an hour or so.

Cook until the pork is fall apart tender, stirring it around occasionally.

When tender, remove the pork and shred, removing as much fat as possible (we are old pros at pulled pork) and add the meat back to the liquid with the cooker on warm until ready to serve.

I served the pork in a community bowl with warm tortillas for folks if they wanted them. 

I got busy and forgot to take more pics of the meat.

Delicious Mississippi Mud Potatoes

The recipe for Mississippi Mud Potatoes comes from Creative Cookery where it is described as “ a creamy, cheesy potato casserole, perfect as a comfort food side dish. With a gooey mix of cheese and potatoes, topped with crispy bacon, this dish is a popular feature in Southern cuisine that pairs well with a variety of mains.”  While it doesn’t pair naturally with the pork, it sounded too good not to make.  I just followed the recipe and used russet potatoes plus topped with some Colby Jack cheese toward the end.

Mississippi Mud Potatoes

Ingredients:

6 cups diced potatoes

1 cup shredded cheddar cheese

¾ cup mayonnaise

1 cup cooked and crumbled bacon

3 teaspoons minced garlic

½ cup chopped onion

Instructions:

Preheat your oven to 325°F.

Prepare a 9×13 baking pan or dish by greasing it lightly.

In a large bowl, mix together the diced potatoes, shredded cheddar cheese, cooked and crumbled bacon, minced garlic, and chopped onion.

Add the mayonnaise to the potato mixture and stir until everything is evenly coated.  Just licking the spoon was delicious.

Add the potatoes to the dish and place it in your preheated oven and bake for about 1½ hours, or until the potatoes are tender and the top is golden brown.

Larry added more cheese to the top the last 10 minutes.

Serve hot straight from the oven. Enjoy the creamy, cheesy, bacon-filled delight that is Mississippi Mud Potatoes!

The Verdict:

I think the meal was a hit when I get comments like “you hit this one out of the park” and as for myself, I thought the meat cooked in the mojo sauce was delicious and we’ll make it again for Cuban sandwiches.  As much as the pork was enjoyed, the potatoes might have been an even bigger hit - who doesn't like potatoes with cheese and bacon - I really liked them and look forward to making the dish again.  

Thanks Claudia and Sophia for a great meal and making me look like a real cook.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

5/3/24 meal date