Cuban Mojo Pork

Pork, Recipes / By

Servings: 6–8


Prep Time: 15 minutes (plus marinating time)
Cook Time: 2.5 to 3 hours

Ingredients:

For the Mojo Marinade:

  • 1 cup orange juice (preferably fresh)

  • 1/2 cup lime juice (about 4–5 limes)

  • 1/2 cup olive oil

  • 8 cloves garlic, minced

  • 1 tbsp fresh oregano (or 1 tsp dried)

  • 1 tbsp ground cumin

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/4 cup chopped fresh cilantro (optional)

  • Zest of 1 orange

For the Pork:

  • 4–5 lb pork shoulder (boneless or bone-in)

  • Salt & pepper to taste

  • 1 onion, sliced (for roasting base)

Instructions:

  1. Make the Mojo Marinade:
    In a bowl or blender, whisk (or blend) together all marinade ingredients until well combined.

  2. Marinate the Pork:
    Pat pork dry with paper towels. Place it in a large zip-top bag or dish and pour the marinade over it. Cover and refrigerate for at least 8 hours or overnight for best flavor.

  3. Prep for Roasting:
    Preheat oven to 300°F (150°C). Remove pork from marinade and let come to room temperature. Place sliced onions in the bottom of a roasting pan and set pork on top. Pour about 1 cup of the marinade over the pork and cover tightly with foil.

  4. Roast Low and Slow:
    Roast pork for 2.5 to 3 hours (or longer, depending on size), until fork-tender. Remove foil and increase heat to 425°F. Roast uncovered for 20–30 minutes more to crisp up the outside.

  5. Rest and Shred:
    Let pork rest for 15 minutes. Shred or slice as desired. Serve with pan juices and onions over rice, in sandwiches, or with plantains.

Serving Suggestions:

  • Cuban black beans and rice

  • Sweet fried plantains

  • Toasted Cuban bread with mustard and pickles for sandwiches

Let me know if you want a slow cooker or Instant Pot version too!