Cuban Mojo Pork Recipe

Introduction

Cuban Mojo Pork is a vibrant and flavorful dish perfect for a family meal or special occasion. Marinated in a zesty blend of citrus, garlic, and herbs, this tender pork shoulder roasts to juicy perfection with a crispy exterior. It’s a classic Cuban recipe that brings a burst of fresh, tangy taste to your table.

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro (finely chopped)
• 1/4 cup lightly packed mint leaves (finely chopped)
• 8 garlic cloves (minced)
• 1 tablespoon minced oregano (or 2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 1/2 pounds boneless pork shoulder (in one piece)

Instructions

1. Step 1: If using a food processor, combine the orange juice, cilantro, mint, and smashed garlic cloves. Pulse until finely chopped. Transfer this mixture to a large ziplock bag along with olive oil, orange zest, lime juice, oregano, and cumin.
2. Step 2: If not using a food processor, mix olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin in a large ziplock bag. Shake well to combine, then add the pork shoulder.
3. Step 3: Seal the bag and place it in a baking dish. Refrigerate overnight or for at least several hours to marinate.
4. Step 4: Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet.
5. Step 5: Remove the pork from the marinade and discard the marinade. Place the pork on the rack and season generously with kosher salt and pepper.
6. Step 6: Roast the pork for 30 minutes until lightly browned.
7. Step 7: Lower the oven temperature to 375°F (190°C) and roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160°F (71°C).
8. Step 8: Transfer the pork to a cutting board. Cover loosely with aluminum foil and let it rest for at least 20 minutes.
9. Step 9: Carve the pork against the grain and serve.

Tips & Variations

• For extra flavor, marinate the pork overnight to allow the citrus and herbs to fully penetrate the meat.
• You can substitute dried oregano for fresh if needed, but reduce the quantity to avoid overpowering the dish.
• Serve with black beans and rice or grilled vegetables for a complete Cuban-inspired meal.
• If you don’t have a wire rack, use a cooling rack over a baking sheet to allow even roasting.

Storage

Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture. You can also freeze sliced pork for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of pork for this recipe?

While pork shoulder is ideal for its marbling and tenderness, you can use a pork butt or Boston butt with similar results. Avoid lean cuts, as they may dry out during roasting.

How do I know when the pork is fully cooked?

The best way to ensure doneness is to use a meat thermometer; the internal temperature should reach 160°F (71°C). This guarantees the pork is safe to eat while remaining juicy.

Cuban Mojo Pork Recipe

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★★★★★

4.7 from 53 reviews

This Cuban Mojo Pork recipe features a succulent boneless pork shoulder marinated in a citrus and herb mojo sauce, then oven-roasted to perfection. The zesty marinade combines fresh orange and lime juices with fragrant cilantro, mint, garlic, and spices, delivering bold Cuban flavors. Slow-roasted for a tender and juicy finish, this dish is perfect for family meals or entertaining guests with an authentic taste of Cuban cuisine.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 30 minutes plus marinating time (overnight recommended)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

Mojo Marinade

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced (or smashed for food processor method)
• 1 tablespoon minced oregano (or 2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt and freshly ground black pepper, to taste

Pork

• 3 1/2 pounds boneless pork shoulder (in one piece)

Instructions

1. Prepare the Mojo Marinade: If using a food processor, pulse the orange juice, cilantro, mint leaves, and smashed garlic cloves until finely chopped. Transfer this mixture to a large ziplock bag and add the olive oil, orange zest, lime juice, oregano, and ground cumin. If you don’t have a food processor, combine all ingredients directly in the ziplock bag and shake to mix evenly.
2. Marinate the Pork: Place the pork shoulder into the ziplock bag with the mojo marinade. Seal the bag tightly and place it in a baking dish. Refrigerate overnight or for at least several hours to allow the flavors to deeply penetrate the meat.
3. Preheat the Oven and Prepare Cooking Rack: Preheat your oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet to allow air circulation around the pork during roasting.
4. Roast the Pork – Initial High Heat: Remove the pork from the marinade and discard the marinade. Place the pork on the wire rack and season generously with kosher salt and freshly ground black pepper. Roast at 425°F for 30 minutes until the pork is lightly browned.
5. Lower Oven Temperature and Continue Roasting: Reduce the oven temperature to 375°F (190°C). Continue roasting the pork for an additional 1 hour and 20-30 minutes, or until an internal meat thermometer inserted into the thickest part reads 160°F (71°C).
6. Rest the Pork: Transfer the roasted pork to a cutting board and cover it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute, ensuring moist and tender slices.
7. Serve: Carve the pork against the grain into slices and serve warm. This pork pairs beautifully with rice, black beans, or as a filling in sandwiches and tacos.

Notes

• Marinating overnight enhances the flavor and tenderness of the pork.
• Use a meat thermometer to avoid overcooking and ensure juicy pork.
• The pork should be carved against the grain for maximum tenderness.
• If a food processor is unavailable, chopping herbs and garlic finely by hand works well.
• Leftover mojo marinade should not be reused as a sauce without cooking due to raw meat contact.

Keywords: Cuban mojo pork, pork shoulder, mojo marinade, roasted pork, citrus marinated pork, Cuban cuisine