Description
Mojo pork brings Cuban kitchen magic straight to your dinner table with zesty citrus and herb-infused roasted pork that melts in your mouth. Slow-roasted and packed with tangy garlic and orange flavors, this classic dish delivers authentic Cuban comfort perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 4 pork shoulder or pork butt (bone-in or boneless)
- 1 cup orange juice
- ½ cup lime juice
Seasonings:
- 8 cloves garlic
- 1 tablespoon fresh oregano
- 1 tablespoon ground cumin
- 1½ teaspoons salt
- 1 teaspoon black pepper
- Zest of 1 orange
- Zest of 1 lime
Supporting Ingredients:
- ¼ cup olive oil
- Optional: sliced onions
Instructions
- Craft a vibrant marinade by combining 1 cup orange juice, ½ cup lime juice, ¼ cup olive oil, 8 minced garlic cloves, 1 tablespoon oregano, 1 tablespoon cumin, 1½ teaspoons salt, 1 teaspoon black pepper, and zest from 1 orange and 1 lime in a blender. Pulse until ingredients are thoroughly incorporated.
- Submerge your 4-5 pound pork shoulder completely in the marinade inside a large zip-top bag. Press out excess air, seal, and refrigerate for 8-12 hours to allow deep flavor penetration.
- Remove pork from refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, position your oven rack in the center and preheat to 300°F.
- Transfer marinated pork to a roasting pan, positioning it fat-side up. Scatter optional sliced onions around the meat. Cover tightly with aluminum foil and roast for 3.5 hours.
- After initial slow roasting, check internal temperature. When pork reaches 190°F, uncover and increase oven temperature to 425°F. Roast an additional 25 minutes to develop a crispy exterior.
- Extract pork from oven and allow it to rest for 15 minutes. Using two forks, pull meat apart into succulent shreds. Drizzle accumulated pan juices over the meat before serving.
Notes
- Let the marinade work its magic by giving the pork plenty of time to soak up those zesty citrus flavors, which means planning ahead and marinating overnight for maximum taste.
- Use a meat thermometer to check the internal temperature, ensuring the pork reaches that perfect tender point without drying out during the slow roasting process.
- For extra flavor, save the pan drippings and drizzle them over the shredded pork when serving to keep the meat super moist and intensify the Cuban-style taste.
- If cooking for guests with dietary restrictions, this recipe works great with chicken or turkey for a lighter protein option that still captures the vibrant mojo marinade essence.
- Prep Time: 6 hours 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Pork
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Serving Size: 8
- Calories: 404 kcal
- Sugar: 3 g
- Sodium: 295 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 120 mg