Roast Mojo Pork

Name: Roast Mojo Pork Shoulder (Cuban-Style)
Prep time: 14 h
Cook time: 4 h
Total time: 18 h
Yield: 8 servings
Cuisine: Cuban
Ingredients: 6 lbs pork shoulder; Mojo Marinade:; 2/3 cup olive oil; 2/3 cup cilantro; 4 tablespoons mint leaves; 1/2 cup orange juice; 1/2 cup fresh squeezed lime juice; 7 garlic cloves, minced; 1 1/2 tablespoons grated orange peel; 2 teaspoons fresh oregano, chopped; 1 teaspoon ground cumin; 2/3 teaspoon black pepper, ground; 2/3 teaspoon fine sea salt; Brine:; 4 cups orange juice; 3.5 cups water; 1/2 cup rice vinegar; 1/2 cup spiced rum; 1/2 cup salt; 1/4 cup sugar; lots of minced garlic; 1 tablespoon each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns; 3 bay leaves

Roast Mojo Pork is a Cuban slow-roasted pork shoulder brined for 12 hours and marinated in a bright citrus mojo sauce made with orange juice, fresh lime juice, garlic, cilantro, and mint. The result is tender, deeply flavored meat with crispy edges and juicy interior.

🌍Cuban 🏷️Mojo pork 🏷️Roast pork 🏷️Pork shoulder 🏷️Mojo marinade 🏷️Citrus marinade

Total

18h

Servings

8

Difficulty

Hard

Est. Cost

$40–$66

Recipe Source

View original recipe

From The Chef Show

Ingredients

6 lbs pork shoulder
Mojo Marinade:
2/3 cup olive oil
2/3 cup cilantro
4 tablespoons mint leaves
1/2 cup orange juice
1/2 cup fresh squeezed lime juice
7 garlic cloves, minced
1 1/2 tablespoons grated orange peel
2 teaspoons fresh oregano, chopped
1 teaspoon ground cumin
2/3 teaspoon black pepper, ground
2/3 teaspoon fine sea salt
Brine:
4 cups orange juice
3.5 cups water
1/2 cup rice vinegar
1/2 cup spiced rum
1/2 cup salt
1/4 cup sugar
lots of minced garlic
1 tablespoon each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns
3 bay leaves

23 Ingredients

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Instructions

1
Brine pork shoulder for 12 hours.
2
Blend all Mojo Marinade ingredients in a blender.
3
Remove pork from brine and pat dry.
4
Marinate pork shoulder in Mojo Marinade for at least 2 hours.
5
Slow roast pork shoulder until 170°F internal temp (should still be a light pink on inside).
6
Baste pork with marinade throughout roasting.

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Tips & Notes

Pro tips

Reserve 1 cup of raw mojo sauce before adding the pork; use it for basting during the final hour and serving with shredded meat.
Score the pork skin in a crosshatch pattern to help render fat and crisp the exterior during roasting.
Use a meat thermometer to avoid overcooking; target 190–205°F for pull-apart tenderness without drying out.
Let the roasted pork rest for 15 minutes before shredding to retain juices and prevent the meat from falling apart during carving.

Substitutions

Grapefruit juice → lime juice (use all lime for tangier, less sweet mojo)
Fresh cilantro → parsley (reduces herbaceous brightness but maintains structure)
Pork shoulder → pork butt (identical cut, same cooking time and temperature)

Storage & make-ahead

Shred cooled pork and store in an airtight container with mojo sauce for up to 4 days refrigerated. Reheat gently in a 325°F oven or on stovetop with extra mojo sauce.

Equipment

large roasting pan · meat thermometer · kitchen shears or sharp knife for scoring

Common Questions

How long does the pork need to brine?

Brine the pork shoulder for 12 hours before applying the mojo marinade. This ensures moisture retention and even seasoning throughout.

What temperature should the pork reach?

Roast until the internal temperature reaches 190–205°F at the thickest part, typically 4–5 hours at 300°F. The meat should shred easily.

Can I use bottled orange or lime juice?

Fresh-squeezed juice is ideal for authentic flavor and acidity. Bottled juice works in a pinch but will produce a less vibrant mojo sauce.

How do I store leftovers?

Refrigerate shredded pork in an airtight container for up to 4 days. Reheat gently in a 325°F oven with a splash of reserved mojo sauce to restore moisture.