If you are craving a burst of zesty, garlicky flavors combined with tender, melt-in-your-mouth meat, this Cuban Mojo Pork Recipe is exactly what you need. This dish brings together a vibrant marinade featuring citrus juices, fresh herbs, and aromatic spices that perfectly infuse a succulent pork shoulder, transforming simple ingredients into an unforgettable feast. Whether you’re cooking for family or friends, this recipe is a real game changer — it offers layers of flavor that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward yet essential to capturing the authentic Cuban mojo taste. Each element plays a vital role in creating that perfect balance of tangy, herbal, and savory that makes this pork dish truly special.
- Extra-virgin olive oil (3/4 cup): Provides a rich, smooth base for the marinade and helps keep the pork moist during roasting.
- Orange zest (1 tablespoon): Adds a bright, fragrant citrus accent that livens up the flavors.
- Fresh orange juice (3/4 cup): The citrus punch that tenderizes the meat and injects sweetness.
- Fresh lime juice (1/2 cup): Offers a zesty acidity that balances the sweetness of the orange juice.
- Cilantro, finely chopped (1 cup): Introduces a fresh, herbaceous note essential to Cuban cuisine.
- Mint leaves, lightly packed and finely chopped (1/4 cup): Adds an unexpected cooling freshness that brightens the marinade.
- Garlic cloves, minced (8 cloves): Provides a powerful, savory foundation that permeates every bite.
- Minced oregano (1 tablespoon) or dried oregano (2 teaspoons): Brings a slightly peppery earthiness to complement the citrus.
- Ground cumin (2 teaspoons): Adds warmth and a subtle smoky depth to the pork.
- Kosher salt and pepper: To season perfectly and enhance all other flavors.
- Boneless pork shoulder (3 & 1/2 pounds): The tender cut that absorbs the marinade beautifully and roasts to perfection.
How to Make Cuban Mojo Pork Recipe
Step 1: Prepare the Mojo Marinade
If you’re using a food processor, start by pulsing the fresh orange juice, cilantro leaves, mint leaves, and smashed garlic cloves until finely chopped. This creates a bright, herbaceous paste that makes marinating quicker and more even. Then, transfer this mixture to a large ziplock bag and add the olive oil, orange zest, lime juice, oregano, and cumin. If you don’t have a food processor, simply combine all chopped and minced ingredients directly in the bag and mix everything by hand.
Step 2: Marinate the Pork
Place the pork shoulder in the ziplock bag with the marinade, seal tightly, and massage the flavors into the meat. To really allow the mojo to penetrate deeply, refrigerate the pork overnight or for at least several hours. This step is crucial because it transforms the pork from simple to sensational, tenderizing it while packing in those signature Cuban flavors.
Step 3: Preheat and Prepare for Roasting
When you’re ready to cook, preheat the oven to 425 degrees Fahrenheit. Set a wire rack over a rimmed baking sheet — this setup lets air circulate around the pork for even roasting and beautifully crisp edges. Remove the pork from the marinade and discard the marinade. Then, season the pork generously with kosher salt and black pepper to finalize seasoning before roasting.
Step 4: Roast the Pork
Start by roasting the pork at 425 degrees for 30 minutes to create a golden, lightly browned crust. This initial high heat is vital because it locks in juices and adds texture. After 30 minutes, reduce the oven temperature to 375 degrees and continue roasting for an additional 1 hour 20 to 30 minutes. The pork is done when an internal thermometer reads 160 degrees Fahrenheit. This slower roasting period makes sure the pork becomes tender and flavorful without drying out.
Step 5: Rest and Serve
Once cooked, transfer the pork to a cutting board and cover it loosely with aluminum foil to rest for at least 20 minutes. Resting allows the juices to redistribute evenly throughout the meat, so every slice is juicy and tender. After resting, carve the pork against the grain into thick, juicy slices and get ready to enjoy a slice of Cuban sunshine on your plate.
How to Serve Cuban Mojo Pork Recipe
Garnishes
Fresh cilantro sprigs or a sprinkle of chopped mint on top enhance the visual appeal and reinforce the bright, herbal notes from the marinade. A wedge of lime on the side invites guests to add an extra splash of citrus zing if they prefer.
Side Dishes
Cuban Mojo Pork pairs wonderfully with classic sides like white rice and black beans, creating an authentic Cuban experience. For a fresh contrast, a crisp cabbage slaw or fried plantains adds complementary textures and flavors that brighten every bite.
Creative Ways to Present
Try shredding leftover Mojo pork and tossing it into tacos or sandwiches layered with pickled onions and avocado for a fun twist. You can also use the pork as a flavorful topping for salads or grain bowls, making your Cuban Mojo Pork Recipe stretch beyond dinner plates into versatile meals.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cuban Mojo Pork in an airtight container in the refrigerator for up to 4 days. This allows the flavors to deepen and makes for quick, delicious meals throughout the week.
Freezing
If you want to save the pork longer, freeze it in a sealed freezer bag or container for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn and preserve the marinade’s vibrant flavors.
Reheating
For best results, reheat the pork gently in a covered dish at low heat in the oven or microwave with a splash of orange juice to keep it moist. Avoid overcooking, as this can dry out the tender pork that you worked so hard to create.
FAQs
Can I use a different cut of pork for this recipe?
While pork shoulder is ideal for its fat content and tenderness after roasting, you can use a pork butt or even pork loin, but the cooking time and texture will differ. Pork loin will cook faster and can dry out more easily, so watch it carefully.
Is it necessary to marinate overnight?
Marinating overnight is highly recommended because it lets the mojo flavors fully penetrate the pork and tenderizes the meat. If you’re short on time, a minimum of 2-3 hours can still yield tasty results, but deeper flavor develops with longer marination.
What if I don’t have fresh herbs like cilantro or mint?
Fresh herbs are key to authentic Cuban Mojo Pork Recipe flavor, but if unavailable, you can substitute with dried herbs, though the flavor won’t be quite as vibrant. Adding a little extra lime juice and zest can help brighten the marinade if using dried herbs.
Can I prepare the mojo marinade ahead of time?
Yes! You can prep the mojo marinade a day in advance and store it in the refrigerator. Just add the fresh herbs last to keep their bright, fresh flavors at their peak when combining with the pork.
How do I know when the pork is fully cooked?
The best way to ensure perfectly cooked Cuban Mojo Pork Recipe is by using a meat thermometer. The internal temperature should reach 160 degrees Fahrenheit for safe and tender results. Letting the pork rest after roasting will finish the cooking and keep it juicy.
Final Thoughts
Trust me, once you try this Cuban Mojo Pork Recipe, you’ll understand why it’s become a favorite for so many. The vibrant marinade, the tender pork, and the irresistible aroma make it a standout dish perfect for special occasions or simply brightening up your weeknight dinners. Give it a go and bring a little Cuban sunshine straight to your table — your taste buds will thank you!
Print
Cuban Mojo Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban
Description
This authentic Cuban Mojo Pork recipe features a flavorful marinade of citrus, herbs, and spices that tenderizes a boneless pork shoulder. After an overnight soak in the zesty marinade, the pork is oven-roasted to juicy perfection, resulting in a tender, aromatic main dish perfect for any occasion.
Ingredients
Marinade
- 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
- 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: If using a food processor, add fresh orange juice, cilantro leaves, mint leaves, and smashed garlic cloves and pulse until finely chopped. Transfer this mixture to a ziplock bag, then add olive oil, orange zest, lime juice, oregano, and cumin.
- Mix the marinade without a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake gently to mix.
- Marinate the pork: Add the pork shoulder to the ziplock bag with marinade. Seal the bag and place it in a baking dish. Refrigerate overnight or for several hours to allow flavors to infuse and tenderize the meat.
- Preheat the oven and prepare baking setup: Preheat your oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet to allow air circulation and even roasting of the pork.
- Prepare the pork for roasting: Remove the pork from the marinade, discard the marinade, and place the pork on the wire rack. Season generously with kosher salt and freshly ground pepper.
- Initial roasting at high temperature: Roast the pork in the preheated oven at 425°F for 30 minutes until it is lightly browned on the outside.
- Lower the temperature and continue roasting: Reduce the oven temperature to 375°F (190°C) and roast the pork for an additional 1 hour and 20 to 30 minutes until the internal temperature reaches 160°F (71°C) on a meat thermometer.
- Rest the pork: Transfer the roasted pork to a cutting board and cover loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
- Slice and serve: Carve the pork shoulder against the grain into desired slices and serve immediately.
Notes
- Marinating the pork overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure the pork reaches safe internal temp of 160°F while preventing overcooking.
- Resting the meat after roasting keeps it juicy.
- If you don’t have a wire rack, use a cooling rack or place pork directly on a rimmed baking sheet, flipping midway.
- This pork pairs well with rice, black beans, or in Cuban sandwiches.
