Cuban Mojo Pork Roast with Citrus Marinade | CookOS

Cuban Mojo Pork Roast

Name: Cuban Mojo Pork Roast with Citrus Marinade
Prep time: 20 min
Cook time: 4 h
Total time: 28 h 20 min
Yield: 8 servings
Cuisine: Cuban
Ingredients: 2.5 kg / 5 lb pork shoulder, bone in (or 2 kg boneless); 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp cumin; 1 tsp salt; Black pepper; 3/4 cup (185ml) fresh orange juice (about 2 oranges); 1/2 cup (125ml) fresh lime juice (about 4 limes); 1/4 cup (60ml) olive oil; 1/4 cup fresh mint leaves, roughly chopped; 1/4 cup fresh oregano leaves, roughly chopped; 8 garlic cloves, minced; 2 tsp cumin; 1 tsp salt; Black pepper

This Cuban mojo pork roast is a slow-roasted shoulder marinated in fresh citrus, garlic, and oregano that becomes fall-apart tender with deep, complex flavors. The vibrant mojo marinade infuses the meat with a signature tangy-savory profile that makes it a showstopper centerpiece.

🌍Cuban 🥗Gluten-Free 🏷️Cuban pork 🏷️Mojo marinade 🏷️Pork shoulder Roast pork

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🏷️

🏷️Slow roasted

Total

28h 20m

Servings

Difficulty

Expert

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

2.5 kg / 5 lb pork shoulder, bone in (or 2 kg boneless)
1 tbsp olive oil
1 tsp dried oregano
1 tsp cumin
1 tsp salt
Black pepper
3/4 cup (185ml) fresh orange juice (about 2 oranges)
1/2 cup (125ml) fresh lime juice (about 4 limes)
1/4 cup (60ml) olive oil
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh oregano leaves, roughly chopped
8 garlic cloves, minced
2 tsp cumin
1 tsp salt
Black pepper

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Instructions

1
Combine the Mojo Marinade ingredients in a bowl and mix well.
2
Pierce the pork all over with a small knife to allow the marinade to penetrate.
3
Place the pork in a large ziplock bag or container and pour over the marinade. Marinate for at least 12 hours, ideally 24 hours, turning the pork a few times.
4
Remove the pork from the fridge 1 hour before cooking.
5
Preheat oven to 220°C / 430°F.
6
Remove pork from the marinade and pat dry. Reserve the marinade.
7
Rub the pork with olive oil, then sprinkle with oregano, cumin, salt, and pepper.
8
Place pork in a roasting pan and roast at 220°C for 20–30 minutes until browned.
9
Reduce heat to 160°C / 320°F and pour the reserved marinade into the pan.
10
Cover with foil and roast for 3.5–4 hours (bone-in) or 2.5–3 hours (boneless), until the meat is very tender and falls apart.
11
Remove foil in the last 30 minutes to crisp up the skin.
12
Rest for 20 minutes before serving. Spoon over pan juices to serve.

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Tips & Notes

Pro tips

Score the skin in a crosshatch pattern before marinating to help the mojo penetrate deeper and render the exterior crisper during roasting.
Reserve 1/2 cup of marinade before adding the raw pork, then use it as a finishing sauce or glaze brushed on during the final 20 minutes of cooking for concentrated mojo flavor.
Place the pork fat-side up in the roasting pan—the fat renders down and self-bastes the meat, keeping it moist even if you're cooking a large bone-in shoulder.
Let the finished roast rest for 15-20 minutes after removing from the oven; this redistributes juices and makes shredding or slicing significantly easier and juicier.

Substitutions

fresh orange juice → fresh grapefruit or tangerine juice (shifts the flavor profile slightly but maintains the acidic base)
fresh lime juice → fresh lemon juice (more assertive, less aromatic; use 1/3 cup to avoid over-acidifying)
dried oregano → 3 tbsp fresh oregano leaves, finely chopped (more vibrant; add in the last hour of cooking to preserve volatile oils)
mint leaves → fresh cilantro (complements mojo differently; adjust to taste preference)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for 3 months. Reheat gently in a 300°F oven with a splash of broth or mojo sauce to restore moisture.

Equipment

roasting pan with lid or heavy-duty foil cover · meat thermometer (digital or instant-read)

Common Questions

How long does the pork need to marinate?

Marinate for at least 4 hours, but overnight (8-12 hours) develops deeper flavor. The citric acid and salt begin breaking down the muscle fibers immediately, but longer marinating times yield more tender results.

What temperature should the pork roast reach?

Cook until the internal temperature reaches 190-205°F (88-96°C) for optimal tenderness. At this range the collagen converts to gelatin, creating a juicy, shred-able texture.

Can I use boneless pork shoulder instead?

Yes, reduce the weight to 2 kg boneless and check doneness earlier—boneless cuts typically finish 30-45 minutes sooner than bone-in. The bone adds flavor and insulation, so reduce oven temperature by 25°F if substituting.

What's the difference between fresh and bottled citrus juice?

Fresh juice delivers bright, complex acidity and aroma essential to authentic mojo flavor. Bottled juice often contains added preservatives and lacks the nuanced citrus oil notes that make this marinade distinctive.

Can I make this ahead for meal prep?

Yes—marinate the pork up to 24 hours ahead. You can also cook it fully, cool, shred, and refrigerate for 4 days or freeze for up to 3 months; reheat gently with a splash of broth to restore juiciness.