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
Scale
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.
