Description
Cuban roasted mojo pork brings zesty citrus magic straight from your kitchen to the dinner table. Tender pork marinates in tangy orange and lime juices, creating a mouthwatering meal that transports your taste buds to Havana’s sunny streets.
Ingredients
Scale
Proteins:
- 3.5 pounds boneless pork shoulder
Liquids:
- ¾ cup extra-virgin olive oil
- ¾ cup fresh orange juice
- ½ cup fresh lime juice
Herbs and Seasonings:
- 1 tablespoon orange zest
- 1 cup cilantro, finely chopped
- ¼ cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Kosher salt
- Pepper
Instructions
- Create a vibrant marinade by thoroughly whisking ¾ cup olive oil, 1 tablespoon orange zest, ¾ cup fresh orange juice, ½ cup lime juice, 1 cup chopped cilantro, ¼ cup chopped mint leaves, 8 minced garlic cloves, 1 tablespoon fresh oregano, 2 teaspoons dried oregano, and 2 teaspoons ground cumin together in a large mixing bowl.
- Transfer your 3 & ½ pound boneless pork shoulder into a sturdy resealable plastic bag, ensuring the entire surface gets coated with the prepared marinade.
- Seal the bag completely, removing excess air, and refrigerate for a minimum of 4 hours or ideally overnight to allow deep flavor penetration.
- Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
- Preheat your oven precisely to 350°F and select a roasting pan that comfortably accommodates the meat.
- Carefully remove the pork from the marinade, gently patting the surface dry with paper towels to encourage better browning.
- Position the pork in the center of the roasting pan, ensuring it sits fat-side up for optimal rendering and moisture retention.
- Roast the pork for approximately 2-2.5 hours, monitoring the internal temperature until it reaches exactly 145°F using a reliable meat thermometer.
- After removing the pork from the oven, let it rest undisturbed for 15-20 minutes, which allows juices to redistribute throughout the meat.
- Slice the pork against the grain into thick, succulent portions and serve immediately while still warm.
Notes
- Let the pork marinate overnight for deeper, more intense flavor that penetrates every fiber of the meat.
- Save some of the marinade before adding raw pork to use as a fresh sauce or drizzle when serving.
- Use a meat thermometer to ensure perfect doneness without drying out the pork, checking for 145°F internal temperature.
- For a low-carb or keto adaptation, serve the roasted pork with cauliflower rice instead of traditional Cuban sides.
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Category: Pork
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Serving Size: 6 to 8
- Calories: 551
- Sugar: 2 g
- Sodium: 110 mg
- Fat: 39 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg