Cuban Mojo Pork: A Flavor-Packed Classic

Cuban Mojo Pork is a beloved dish known for its vibrant citrus-garlic marinade and slow-roasted tenderness. This traditional recipe, often served in Cuban households and featured in dishes like Cuban sandwiches or rice plates, is a perfect balance of zesty, savory, and slightly sweet flavors. Whether cooked in the oven, slow cooker, or smoker, the rich and juicy texture makes it a standout centerpiece for any meal.

Why You’ll Love This Recipe

• Incredibly Flavorful – The marinade blends citrus, garlic, and herbs for an unforgettable taste.
• Tender and Juicy – Slow roasting ensures a melt-in-your-mouth texture.
• Versatile – Serve it as a main dish, in sandwiches, tacos, or rice bowls.
• Make-Ahead Friendly – The longer the marinade time, the better the flavor.

Ingredients

For the Mojo Marinade:

• 1 cup orange juice (freshly squeezed)
• ½ cup lime juice (freshly squeezed)
• ¼ cup lemon juice (freshly squeezed)
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil
• ¼ cup chopped fresh cilantro (optional)

For the Pork:

• 4–5 pounds pork shoulder (or pork butt)
• 1 teaspoon salt (additional)
• ½ teaspoon black pepper (additional)
• 1 teaspoon smoked paprika (optional, for deeper flavor)

Instructions

1. Marinate the Pork

1. In a large bowl, whisk together the orange juice, lime juice, lemon juice, minced garlic, cumin, oregano, salt, black pepper, and olive oil.
2. Place the pork shoulder in a large resealable bag or a deep dish. Pour the marinade over the pork, ensuring it is well-coated.
3. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.

2. Roast the Pork

1. Preheat the oven to 275°F (135°C).
2. Remove the pork from the marinade, letting excess drip off. Reserve some of the marinade for basting.
3. Place the pork in a roasting pan or Dutch oven, fat side up. Sprinkle additional salt, pepper, and smoked paprika over the pork.
4. Cover with foil and roast for about 4–5 hours, basting occasionally with reserved marinade.
5. When the pork is fork-tender and has an internal temperature of at least 190°F (88°C), remove it from the oven.
6. Let it rest for 15–20 minutes before shredding.

3. Serve

• Shred the pork with two forks, mixing in any juices from the pan.
• Serve with rice, black beans, and plantains, or use it in sandwiches and tacos.

Variations and Substitutions

• Slow Cooker Method: Place marinated pork in a slow cooker and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
• Grilled Mojo Pork: Sear the marinated pork over medium heat for a smoky flavor before finishing in the oven or grill over indirect heat.
• Spicy Version: Add red pepper flakes or diced jalapeños to the marinade.
• Citrus Alternatives: If fresh citrus isn’t available, use bottled juices, but fresh is always best for authentic flavor.

Servings and Cooking Time

• Servings: 6–8
• Prep Time: 15 minutes
• Marinate Time: 4–24 hours
• Cook Time: 4–5 hours
• Total Time: About 9 hours (including marination)

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Shred the pork and freeze in portions for up to 3 months.
• Reheating: Warm in a skillet with a splash of citrus juice or broth to retain moisture.

Frequently Asked Questions

How long should I marinate Cuban Mojo Pork?

For the best flavor, marinate for at least 4 hours, but overnight (12–24 hours) is ideal.

Can I use pork loin instead of pork shoulder?

Yes, but pork loin is leaner and won’t be as tender. Reduce cooking time and use a meat thermometer to prevent drying out.

Do I need to sear the pork before roasting?

It’s optional, but searing before roasting can add a delicious caramelized crust.

Can I make Mojo Pork in a pressure cooker?

Yes! Cook on HIGH pressure for 90 minutes, then do a natural release for 15 minutes before shredding.

What can I serve with Mojo Pork?

Traditional sides include white rice, black beans, fried plantains, or a simple salad.

Can I make this recipe ahead of time?

Yes! It tastes even better the next day. Store it in the fridge and reheat with a bit of extra citrus juice.

Why is my pork tough?

If your pork is tough, it likely needs to cook longer. Low and slow is key for tenderness.

Can I use bottled mojo marinade?

Yes, but homemade marinade has a fresher and more vibrant flavor.

What other meats can I use with mojo marinade?

Mojo marinade works great with chicken, beef, and even fish! Adjust cooking times accordingly.

Can I use a different oil instead of olive oil?

Yes, avocado oil or vegetable oil can be used, but olive oil adds authentic richness.

Conclusion

Cuban Mojo Pork is a show-stopping dish packed with bold citrus-garlic flavors and succulent, tender meat. Whether you enjoy it on its own, in a sandwich, or as part of a classic Cuban meal, it’s a recipe you’ll want to make again and again. Perfect for gatherings or meal prepping, this dish is a must-try for anyone who loves vibrant, well-seasoned pork. Enjoy!

Print