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
Scale
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.
