Can I make this dish in a slow cooker?
Yes, you can cook the seasoned pork in a slow cooker on low for 6-8 hours or on high for 3-4 hours until tender.
DINNER
Nicaraguan Chancho con Yuca with Mojo Sauce
This classic Nicaraguan dish features tender, slow-cooked pork shoulder served alongside soft, boiled yuca and a vibrant, tangy mojo sauce. It's a comforting and flavorful meal perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
Season the pork cubes generously with 1 tablespoon of salt and 1/2 teaspoon of black pepper.
02
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 5-7 minutes per batch. Remove the pork and set aside.
03
Return all pork to the pot, add 2 cups of water, bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until the pork is very tender and easily shredded.
04
While the pork cooks, place the peeled yuca chunks in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and cook for 20-30 minutes, or until the yuca is fork-tender.
05
Drain the cooked yuca and set aside. In a small bowl, whisk together 1 cup of orange juice, 1/2 cup of lime juice, 4 minced garlic cloves, and 1/4 cup of chopped fresh cilantro to make the mojo sauce.
06
Once the pork is tender, remove it from the pot and shred it using two forks. Discard any excess cooking liquid if desired, or reserve for another use.
07
Serve the shredded pork and boiled yuca hot, drizzled generously with the fresh mojo sauce.
About This Recipe
This classic Nicaraguan dish features tender, slow-cooked pork shoulder served alongside soft, boiled yuca and a vibrant, tangy mojo sauce. It's a comforting and flavorful meal perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a bay leaf or a few sprigs of fresh oregano to the pork while it simmers. If fresh yuca is unavailable, frozen yuca can be used; follow package instructions for cooking time.
Easy Substitutions
Pork shoulder can be substituted with pork butt or even beef chuck for a similar slow-cooked texture. If fresh citrus is hard to find, bottled orange and lime juice can be used, though fresh is highly recommended for the best mojo flavor. Parsley can replace cilantro if preferred.
Storage & Reheating
Store leftover pork and yuca separately in airtight containers in the refrigerator for up to 3-4 days. Store mojo sauce in a separate airtight container for up to 5 days.
Serving Suggestions
Serve with a side of traditional Nicaraguan gallo pinto (rice and beans). A simple green salad with a light vinaigrette complements the richness of the pork. Fried plantains (maduros or tostones) are also an excellent accompaniment. A sprinkle of crumbled queso fresco over the top adds a nice salty touch.
Common Mistakes
Not cooking the pork long enough will result in tough meat; ensure it's fork-tender before shredding. Overcooking the yuca can make it mushy; check for tenderness frequently. Using pre-minced garlic or old citrus juice for the mojo will diminish its fresh flavor. Not seasoning the pork adequately before searing can lead to blandness.
Frequently Asked Questions
What if I can't find fresh yuca?
Frozen yuca is a good alternative. Look for it in the frozen vegetable section of most Latin or international markets.
Can I make the mojo sauce ahead of time?
While best fresh, you can make the mojo sauce up to 1 day in advance and store it in the refrigerator. Give it a good whisk before serving.
Is this dish spicy?
No, this recipe is not spicy. The flavor comes from the savory pork, earthy yuca, and tangy, garlicky mojo sauce.
MORE TO KNOW
Achieving perfectly tender yuca is key to this dish. The yuca should be soft enough to mash easily but not mushy. If your yuca is still firm after 30 minutes, continue cooking and check every 5-10 minutes. The mojo sauce is best made fresh just before serving to maximize its vibrant citrus and herb flavors. You can adjust the garlic and cilantro to your taste.
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