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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/cuban-mojo-pork-recipe/