If you are searching for a vibrant, flavorful, and utterly satisfying dish, this Cuban Mojo Pork Recipe is an absolute must-try. Bursting with bright citrus notes from fresh orange and lime juice, combined with a punch of garlic, herbs, and spices, this recipe transforms a simple pork shoulder into a succulent, tender feast that feels like a Cuban celebration in every bite. Whether you’re cooking for family, friends, or just craving a taste of the islands, this Cuban Mojo Pork Recipe brings rich flavor and soul to your table with ease and without fuss.
Ingredients You’ll Need
The beauty of this Cuban Mojo Pork Recipe is how straightforward yet thoughtfully balanced the ingredients are. Each component plays its part, offering fresh acidity, herbaceous brightness, or earthy warmth to the pork, creating layers of flavor that develop as it marinates and roasts.
- 3/4 cup extra-virgin olive oil: Adds richness and helps carry the citrus and herb flavors throughout the pork.
- 1 tablespoon orange zest: Brings a fragrant, bright aroma without any bitterness.
- 3/4 cup fresh orange juice: Provides natural sweetness and tangy depth.
- 1/2 cup fresh lime juice: Adds zesty sharpness and balances the richness of the pork.
- 1 cup cilantro (finely chopped): Offers a fresh, slightly citrusy green note typical of Cuban cuisine.
- 1/4 cup lightly packed mint leaves (finely chopped): Gives a cool, refreshing contrast and complexity.
- 8 garlic cloves (minced): Infuses an unmistakable savory punch to the marinade.
- 1 tablespoon minced oregano (or 2 teaspoons dried oregano): Adds an earthy, herbaceous undertone that complements the pork perfectly.
- 2 teaspoons ground cumin: Imparts a warm, slightly smoky flavor essential to Cuban cooking.
- Kosher salt and pepper: Enhances and balances all the flavors.
- 3 & 1/2 pounds boneless pork shoulder (in one piece): The star of the dish, perfect for slow roasting and soaking up the mojo marinade.
How to Make Cuban Mojo Pork Recipe
Step 1: Prepare the Mojo Marinade
Start by making the magic mojo sauce, which is the heart of this Cuban Mojo Pork Recipe. If you have a food processor, combine fresh orange juice, cilantro leaves, mint leaves, and smashed garlic cloves. Pulse until finely chopped to create a fresh, herb-infused base. Transfer this mixture to a large ziplock bag and add in olive oil, orange zest, lime juice, oregano, and cumin. No food processor? No worries! Simply mix all ingredients by hand in a large ziplock bag until well combined.
Step 2: Marinate the Pork
Place the pork shoulder into the ziplock bag with the marinade. Seal it tightly, making sure every bit of the pork gets coated. Pop the bag into a baking dish to catch any drips, and refrigerate for several hours or ideally overnight. This slow soak allows the bright citrus and robust herbs to penetrate the meat, tenderizing it and layering in flavor.
Step 3: Preheat and Prepare for Roasting
When ready to cook, preheat your oven to 425 degrees Fahrenheit. Place a wire rack over a rimmed baking sheet — this setup ensures the pork cooks evenly and allows fat to drip away, resulting in a beautifully browned exterior.
Step 4: Roast the Pork
Remove the pork from the marinade (discard the marinade) and season generously with kosher salt and pepper. Place it on the prepared rack and roast for 30 minutes. This initial high heat helps develop a lovely crust that seals in the juices.
Step 5: Lower the Heat and Continue Roasting
Turn your oven down to 375 degrees Fahrenheit without opening the door. Continue roasting for another 1 hour and 20 to 30 minutes, or until the meat thermometer registers 160 degrees Fahrenheit. This slower cook will make the pork ultra tender and juicy.
Step 6: Rest and Slice
Once out of the oven, transfer the pork shoulder to a cutting board and tent with aluminum foil. Let it rest for at least 20 minutes. Resting is essential to allow the juices to redistribute, ensuring every slice is moist and flavorful. When ready, carve the pork against the grain for maximum tenderness.
How to Serve Cuban Mojo Pork Recipe
Garnishes
Serving your Cuban Mojo Pork Recipe with fresh garnishes elevates the dish with contrasting textures and bursts of freshness. Try sprinkling chopped extra cilantro and mint leaves for color and herbal brightness. A few wedges of fresh lime on the side invite guests to squeeze additional tanginess, enhancing the vibrant mojo flavors even more.
Side Dishes
This pork pairs wonderfully with classic Cuban sides. Think fluffy white rice seasoned simply or with black beans simmered in spices. A crisp cabbage slaw or fried plantains also offer contrasting textures and complementary sweetness. Roasted vegetables or a light avocado salad will round out the meal beautifully.
Creative Ways to Present
For a fun twist on presentation, try serving the pork shredded in warm corn or flour tortillas drizzled with a bit of mojo sauce and topped with diced onions and fresh herbs for an inspired Cuban taco experience. Alternatively, use slices of the pork as the star in a hearty sandwich with pickled onions and spicy mustard for lunch or dinner with a Cuban flair.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Mojo Pork Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making perfect meals for next-day lunches or quick dinners.
Freezing
To freeze, slice or shred the cooled pork and place it in freezer-safe bags or containers. Freeze for up to 3 months. This way, you can enjoy the zesty mojo flavors any time you want without extra prep.
Reheating
Reheat gently in a skillet over low heat with a splash of water or broth to keep the pork moist, or microwave covered in short bursts. Avoid overheating, so the pork remains tender and juicy rather than drying out.
FAQs
Can I use a different cut of pork for this recipe?
While boneless pork shoulder is ideal due to its fat content and texture that becomes tender with slow roasting, you can use other cuts like pork butt or even pork loin if you prefer leaner meat. Keep in mind that lean cuts may dry out faster, so adjust cooking time accordingly.
Is the marinade safe to use as a sauce after marinating the pork?
Because the marinade has been in contact with raw pork, it’s not safe to serve it uncooked as a sauce. However, you can reserve some marinade before adding the pork and boil it to create a delicious dipping sauce or glaze.
How long should I marinate the pork? Can I skip marinating overnight?
Marinating overnight is best for full flavor penetration and tenderness, but if you’re short on time, a minimum of 2 hours will still infuse good flavor. The longer, the better for this recipe!
Can I grill the Cuban Mojo Pork instead of roasting?
Absolutely! After marinating, you can grill the pork shoulder over medium heat, turning occasionally. Just be mindful of cooking times to make sure it reaches a safe internal temperature and stays juicy.
What makes this recipe authentically Cuban?
The distinctive mojo marinade, featuring a bright citrus base with lots of garlic, fresh herbs like cilantro and mint, oregano, and cumin, is a cornerstone of Cuban cuisine. Slow roasting pork in this flavorful blend captures the traditional tastes that make this dish a Cuban classic.
Final Thoughts
This Cuban Mojo Pork Recipe is a shining example of how simple ingredients and straightforward techniques can come together to create a dish that’s bold, comforting, and unforgettable. If you love vibrant flavors, tender meat, and food that brings friends and family together, give this recipe a try soon—you’ll quickly see why it’s become a personal favorite that I’m excited to share with you!
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Cuban Mojo Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes plus marinating time (overnight recommended)
- Yield: 6 to 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban
Description
This Cuban Mojo Pork recipe features a succulent boneless pork shoulder marinated in a vibrant blend of citrus juices, fresh herbs, and spices, then slow-roasted to juicy perfection. The marinade combines orange and lime juices with garlic, cilantro, mint, oregano, and cumin, infusing the pork with bright, bold flavors. Perfect for a flavorful main dish that highlights traditional Cuban culinary influences.
Ingredients
Marinade 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 or smashed)
- 1 tablespoon minced oregano (or 2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper, to taste
Main Ingredient
- 3 1/2 pounds boneless pork shoulder (in one piece)
Instructions
- Prepare the marinade with a food processor: In a food processor, combine fresh orange juice, chopped cilantro leaves, mint leaves, and smashed garlic cloves and pulse until finely chopped. Transfer this mixture to a large ziplock bag and add olive oil, orange zest, lime juice, oregano, and ground cumin. If you don’t have a food processor, combine all chopped herbs, juices, garlic, and spices directly in the ziplock bag with olive oil and mix well.
- Marinate the pork: Place the pork shoulder into the ziplock bag with the marinade. Seal the bag securely and massage the marinade into the meat to ensure even coverage. Place the bag in a baking dish and refrigerate overnight or at least several hours to allow the flavors to deeply penetrate the pork.
- Preheat the oven and set up roasting equipment: Remove the pork from the refrigerator about 30 minutes before cooking to let it come closer to room temperature. Preheat your oven to 425°F (220°C). Position a wire rack on top of a rimmed baking sheet to allow air circulation for even cooking and crisping.
- Prepare the pork for roasting: Take the pork out of the marinade and discard the marinade. Pat the meat dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper. Place the pork shoulder on the wire rack.
- Initial high-temperature roast: Roast the pork in the preheated oven at 425°F for 30 minutes. This will create a nice browned crust on the outside of the pork.
- Lower temperature and continue roasting: After the initial roast, lower the oven temperature to 375°F (190°C). Continue roasting the pork for an additional 1 hour and 20 to 30 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 160°F (71°C), indicating the pork is fully cooked but still juicy.
- Rest the pork: Remove the pork from the oven and transfer to a cutting board. Tent the pork with aluminum foil and let it rest for at least 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring tenderness and moistness.
- Carve and serve: Slice the pork against the grain into serving portions. Serve immediately for the best flavor and texture experience.
Notes
- Marinating the pork overnight greatly enhances flavor but a minimum of a few hours is recommended.
- Using a wire or cooling rack during roasting helps in achieving a crispy exterior.
- For best results, use a meat thermometer to avoid overcooking and drying out the pork.
- Resting the meat after roasting is crucial to retain juices and tenderness.
- Leftover mojo pork can be used for sandwiches, tacos, or salads.
