Go Back

Roasted Cuban Mojo Pork

Tender slow-roasted pork shoulder marinated in a vibrant citrus garlic mojo sauce with authentic Cuban-inspired flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Cuban
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Mojo Marinade
  • 1 cup fresh orange juice
  • 0.5 cup fresh lime juice
  • 12 cloves garlic minced
  • 0.33 cup olive oil
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp black pepper
Pork
  • 4-5 lb pork shoulder bone-in or boneless
  • 1 large onion sliced
  • 0.25 cup fresh cilantro for garnish
  • 1 orange sliced for serving
  • 1 lime cut into wedges for serving

Equipment

  • Mixing bowls
  • Roasting pan or Dutch oven
  • Sharp knife
  • Meat thermometer

Method
 

  1. Whisk together orange juice, lime juice, garlic, olive oil, cumin, oregano, smoked paprika, salt, and black pepper in a large bowl.
  2. Pat pork shoulder dry and cut several deep slits all over the meat.
  3. Rub mojo marinade thoroughly over the pork, making sure marinade enters the slits.
  4. Place sliced onions in a roasting pan or Dutch oven and set pork shoulder on top.
  5. Pour remaining marinade over pork, cover tightly, and refrigerate at least 8 hours or overnight.
  6. Remove pork from refrigerator 30 minutes before roasting.
  7. Preheat oven to 325°F (163°C).
  8. Cover roasting pan tightly and roast pork for 3 1/2 to 4 hours until tender.
  9. Uncover during the final 30 minutes to allow the exterior to caramelize.
  10. Cook until pork reaches 195°F to 205°F internally and shreds easily.
  11. Rest pork for 15 minutes before slicing or shredding.
  12. Garnish with cilantro, orange slices, and lime wedges before serving.

Notes

For the best flavor, marinate overnight and use freshly squeezed citrus juice. Leftovers are excellent in sandwiches, tacos, and rice bowls.