Description
Succulent Cuban Mojo Pork delivers a zesty flavor explosion straight from my family’s kitchen in Havana. Marinated in tangy citrus and garlic, this roasted pork melts in your mouth with authentic Caribbean charm.
Ingredients
Scale
Proteins:
- 4–5 lbs pork shoulder
Aromatics and Seasonings:
- 8 cloves garlic
- 1 large white onion
- 2 bay leaves
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
Liquids and Oils:
- 1 cup orange juice
- ½ cup lime juice
- ¼ cup olive oil
Instructions
- Craft a zesty marinade by blending 1 cup orange juice, ½ cup lime juice, ¼ cup olive oil, 8 minced garlic cloves, 2 tbsp oregano, 2 tsp cumin, 2 tsp salt, and 1 tsp black pepper in a large mixing bowl.
- Submerge the 4-5 lb pork shoulder completely in the marinade inside a large resealable plastic bag, ensuring every inch of meat gets coated.
- Refrigerate the marinating meat for 4-8 hours, rotating the bag every couple hours to distribute flavors thoroughly.
- Remove the pork from the refrigerator 1 hour before roasting to allow it to reach room temperature naturally.
- Set your oven to precisely 325°F and transfer the pork from the marinade, keeping the liquid reserved.
- Position the pork in a roasting pan and surround it with 1 sliced white onion and 2 bay leaves.
- Generously pour the reserved marinade over the meat and seal the pan completely with aluminum foil.
- Roast the covered pork for 4-5 hours, monitoring until the internal temperature hits exactly 195°F and the meat becomes tender enough to pull apart.
- Uncover the pan during the final 30 minutes to develop a beautifully crisp, golden-brown exterior.
- Allow the roasted pork to rest for 20-30 minutes before slicing against the grain for maximum tenderness.
- Skim excess fat from the pan juices and serve as a complementary sauce alongside your succulent roasted pork.
Notes
- Select a well-marbled pork shoulder with good fat content for the most tender, flavorful results.
- Allow plenty of time for marinating, as the citrus and garlic will deeply penetrate and tenderize the meat.
- For a gluten-free version, confirm all marinade ingredients are certified gluten-free and use corn or rice flour tortillas when serving.
- If short on time, use a pressure cooker to reduce cooking time by about half while maintaining the same rich, tender texture.
- Prep Time: 9 hours
- Cook Time: 5 hours 30 minutes
- Category: Pork
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Serving Size: 6
- Calories: 462 kcal
- Sugar: 2 g
- Sodium: 913 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 126 mg