Cuban Mojo Pork

Name: Cuban Mojo Pork (Roasted)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 3/4 cup extra-virgin olive oil; 1 tablespoon orange zest; 3/4 cup fresh orange juice; 1/2 cup fresh lime juice; 1 cup cilantro (finely chopped); 1/4 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 and pepper; 3 & 1/2 pounds boneless pork shoulder (in one piece*)

Cuban mojo pork is a roasted pork dish built entirely on a vibrant citrus-garlic-herb marinade of orange juice, lime juice, olive oil, and fresh cilantro that creates both tender meat and a caramelized, flavorful crust.

🌍Cuban 🏷️Mojo marinated 🏷️Pork

Total

2h 30m

Servings

6

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Thefoodcharlatan · by The Food Charlatan

Ingredients

3/4 cup extra-virgin olive oil

1 tablespoon orange zest

3/4 cup fresh orange juice

1/2 cup fresh lime juice

1 cup cilantro (finely chopped)

1/4 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 and pepper

3 & 1/2 pounds boneless pork shoulder (in one piece*)

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Instructions

1
If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
2
If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
3
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
4
Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
5
Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
6
Roast the pork for 30 minutes. It should be lightly browned.
7
Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
8
Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
9
Carve against the grain and serve.

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Tips & Notes

Pro tips

Pat the pork dry before roasting to encourage crust formation; excess surface moisture steams rather than caramelizes.
Reserve some marinade before adding raw pork, then brush it onto the meat during the last 15 minutes of roasting for deeper flavor and shine.
Let the roasted pork rest for 10–15 minutes before slicing to retain juices and ensure tender, moist meat.
Increase oven heat to 425°F in the final 10 minutes if the crust isn't as caramelized as you'd like.

Substitutions

Grapefruit juice → lime juice (use 1 cup total lime juice; result will be more tart)
Fresh oregano → dried oregano (reduce fresh measurement by two-thirds; flavor is more concentrated)

Storage & make-ahead

Store leftover mojo pork in an airtight container in the refrigerator for up to 4 days; reheat gently in a 325°F oven with a splash of marinade or broth to prevent drying.