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1
For the Lechon: Poke holes all over the pork using a small paring knife.
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2
Place the pork into a large gallon sized Ziplock bag.
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3
Into the bowl of a food processor, add the onion and garlic and pulse until minced.
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4
Add the mojo sauce, lime juice and a large pinch of salt and pepper and process until well combined.
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5
Pour mixture over the pork in the Ziplock bag.
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6
Press air out as best you can and seal the bag.
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7
Marinate the pork in the refrigerator for a few hours (preferably overnight if possible).
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8
Spray the bowl of a large crockpot with non-stick cooking spray.
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9
Place pork butt (fat side up) in the crockpot and pour the entire contents of the bag over it.
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10
Cover with the lid and cook on low for 8 hours (you can let it go longer if you are at work or out and aboutthis stuff will not dry out!
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11
).
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12
When ready to eat, carefully pull pork out of the liquid (it will fall apart) and place it on a cutting board.
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13
Remove the extra fatty pieces and discard the fat.
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14
Shred the remaining pork with 2 forks (it will basically shred itself its so tender).
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15
Place pork on a large serving platter and garnish with lime wedges.
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16
Serve with additional chopped onions, lime wedges, and mojito sauce (instructions below).
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17
For the Mojito Sauce: Add minced onion and minced garlic into a heat proof bowl.
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18
Heat the canola oil in a pan over high heat until bubbly hot (put the handle of a wooden spoon in the oil and when it bubbles around it, its ready!).
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19
Carefully pour the hot oil over the onions and garlic a little at a time (stirring in between).
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20
You should hear it sizzle as it cooks the raw garlic and onions.
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21
It will smell AMAZING!!!
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22
Last, squeeze the juice of 2-3 limes into the mixture and season with a pinch of salt and pepper.
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23
Stir well and serve warm over the lechon.
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24
Make sure each person stirs the mojito sauce well before spooning it over their lechon.
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25
It separates as it sits!
