Description
Cuban Mojo Pork is a traditional, flavor-packed dish featuring a citrus-garlic marinade and slow-roasted pork shoulder. Perfect for Cuban sandwiches, rice bowls, or tacos, this recipe delivers juicy, tender meat with a deliciously zesty and savory taste.
Ingredients
Scale
For the Mojo Marinade:
- 1 cup orange juice (freshly squeezed)
- 1/2 cup lime juice (freshly squeezed)
- 1/4 cup lemon juice (freshly squeezed)
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 1/4 cup chopped fresh cilantro (optional)
For the Pork:
- 4–5 pounds pork shoulder (or pork butt)
- 1 teaspoon salt (additional)
- 1/2 teaspoon black pepper (additional)
- 1 teaspoon smoked paprika (optional, for deeper flavor)
Instructions
- Marinate the Pork
- In a large bowl, whisk together orange juice, lime juice, lemon juice, garlic, cumin, oregano, salt, black pepper, and olive oil.
- Place the pork shoulder in a large resealable bag or deep dish. Pour the marinade over the pork, ensuring even coating.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Roast the Pork
- Preheat oven to 275°F (135°C).
- Remove pork from marinade, letting excess drip off. Reserve some marinade for basting.
- Place pork in a roasting pan or Dutch oven, fat side up. Sprinkle additional salt, pepper, and smoked paprika over it.
- Cover with foil and roast for 4–5 hours, basting occasionally.
- When pork reaches an internal temperature of 190°F (88°C), remove from oven.
- Let it rest for 15–20 minutes before shredding.
- Serve
- Shred pork with two forks, mixing in pan juices.
- Serve with rice, black beans, and plantains, or use in sandwiches and tacos.
Notes
- Slow Cooker Option: Cook marinated pork on LOW for 8–10 hours or HIGH for 5–6 hours.
- Pressure Cooker Option: Cook on HIGH pressure for 90 minutes, followed by a 15-minute natural release.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze shredded pork for up to 3 months.
- Reheating: Warm in a skillet with a splash of citrus juice or broth to retain moisture.
- Prep Time: 15 minutes
- marinate time: 4–24 hours
- Cook Time: 4–5 hours
- Category: main dish
- Method: Roasting
- Cuisine: cuban
Keywords: Cuban Mojo Pork, slow-roasted pork, citrus garlic marinade, Cuban pork shoulder, mojo marinated pork