Mojo pork is a Cuban slow-roasted pork shoulder marinated in a vibrant blend of garlic, sour orange juice, and spices that infuse deep, savory flavor throughout the meat. The long roast renders the fat and creates a tender, flavorful centerpiece.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Add the garlic, onion, oregano, cumin, salt and pepper to a food processor and process to form a paste. Alternatively, you can use a mortar and pestle (or molcajete) to grind by hand.
In a small mixing bowl, whisk together the sour orange juice and olive oil until it thickens. Stir in the seasoned garlic paste until well combined.
Adjust with salt and pepper and use as needed.
Trim excess fat from the pork shoulder. Pierce the meat with the tip of a knife to allow the marinade to enter more freely.
Rub the pork shoulder down with the mojo marinade and cover. Refrigerate at least 4 hours, or overnight for more flavor penetration.
When you’re ready to cook, remove pork from refrigerator and allow to rest for 1 hour. Preheat oven to 350 degrees F (177 C).
Remove pork from the marinade and pat dry. Reserve the marinade.
Add the sliced onions to the bottom of a large roasting pan or baking dish.
Transfer the pork shoulder to the bottom of the roasting pan or baking dish (on top of the onions) and roast for 1 hour, turning half way through to ensure browning on all sides.
Lower the oven temperature to 325 degrees F (163 C). Pour the reserved marinade over the pork and cover loosely with aluminum foil.
Bake/Roast for 3-4 hours or longer, turning and basting frequently with the pan juices, until the internal temperature of the pork reaches 180 degrees F (82 C) when measured with a meat thermometer, or when a skewer can pierce the meat easily.
Remove the foil for the last 30 minutes of roasting, adding a bit of water or sour orange juice to the bottom of the pan if the meat is too dry.
Remove the pork to a serving dish. Cover with foil and rest for 15 minutes.
Carve and serve.
Strain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Cool, wrap tightly, and refrigerate for up to 4 days; shred and reheat gently with a splash of broth at 325°F or in a low oven.
Mix 1/4 cup sweet orange juice with 1/8 cup each lemon and lime juice to approximate the tartness and flavor of sour orange.
Plan 3–4 hours at 350°F for an 8–10 pound shoulder, depending on whether it's bone-in or boneless. The pork is done when fork-tender.
Yes. Marinate for 4–24 hours in the refrigerator before roasting; longer marinating deepens the flavor.
Both work well. Pork shoulder has more marbling and fat, yielding more tender, juicy meat; pork leg is leaner and benefits from the marinade's oil and acidity.
Yes. Use a 4–5 pound pork shoulder or butt, halve the marinade ingredients, and reduce cooking time to 1.5–2 hours.
Mojo Pork (Cuban Roast Pork)
490 min
Cuban Mojo Pork
150 min
Cuban Mojo Pork Roast
1700 min
Smoked Mississippi Pulled Pork
700 min
Green Chile Braised Pork with Southwest Vegetables
365 min
Cuban Pork
370 min
Roast Mojo Pork
1080 min
Cubano Pork Sandwiches
205 min
