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Cuban Mojo Pork

Featured in Inspiring Dinner Ideas.

This Cuban Mojo Pork is marinated overnight in citrus juices, fresh herbs, and garlic, then roasted to perfection. The result is incredibly tender meat with a flavorful crust that will wow your guests.
Sarah
Updated on Tue, 21 Jan 2025 10:35:42 GMT
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A close-up of sliced roasted pork, showcasing a crispy exterior with herbs and orange slices on the side. Pin it
A close-up of sliced roasted pork, showcasing a crispy exterior with herbs and orange slices on the side. | kitchenscroll.com

Last week my kitchen was filled with the aroma of citrus and garlic as I tackled my latest craving Cuban Mojo Pork. The inspiration hit after rewatching Chef for the millionth time. That scene where Jon Favreau makes the Cuban sandwich always gets me drooling. But before diving into sandwich territory I knew I needed to master the star of the show that incredible Mojo Pork.

The Soul of Cuban Cooking

There's something magical about Mojo Pork that captures the heart of Cuban cuisine. The marriage of bright citrus garlic and herbs transforms an ordinary pork roast into something extraordinary. While traditional recipes use sour oranges I've found the perfect blend of regular oranges and lime juice creates that same mouthwatering tang that makes this dish unforgettable.

Your Shopping List

  • Pork Shoulder: Get a nice 4-5 pound piece with good marbling.
  • Orange Zest: One fresh orange gives you plenty.
  • Orange Juice: Fresh squeezed half cup of sunshine.
  • Lime Juice: A quarter cup adds the perfect zing.
  • Olive Oil: Good quality extra virgin for richness.
  • Cilantro: Two tablespoons fresh chopped.
  • Mint Leaves: Just a tablespoon brings subtle coolness.
  • Garlic: Six cloves because more is better.
  • Oregano: A teaspoon fresh or dried works.
  • Ground Cumin: One teaspoon for warmth.
  • Kosher Salt and Pepper: Season generously.

Let's Make Magic

Start by mixing that gorgeous marinade. All those citrus juices herbs and spices come together to create something amazing. Give your pork a good bath in it overnight. When you're ready to cook crank up that oven nice and hot to get a beautiful crust then slow it down to let the inside get tender and juicy.

A close-up image of a sliced, golden-brown roasted pork loin garnished with herbs, served on a wooden cutting board alongside an orange slice. Pin it
A close-up image of a sliced, golden-brown roasted pork loin garnished with herbs, served on a wooden cutting board alongside an orange slice. | kitchenscroll.com

Getting it Perfect

The real secret to amazing Mojo Pork is patience. Let that marinade work its magic overnight if you can. Keep your meat thermometer handy and pull the pork when it hits 160°F. That twenty minute rest at the end might test your willpower but it's worth every second.

All About That Sauce

The heart of this dish is the mojo sauce itself. It's this bright garlicky blend that makes everything it touches taste better. While my Cuban friends tell me sour oranges are traditional I've found regular oranges and lime juice create something just as special.

Picking Your Pork

When I'm shopping for this recipe I always look for pork shoulder. Sometimes it's labeled as Boston butt or picnic roast. The marbling throughout makes it perfect for slow roasting. Don't stress if you can only find boneless both work beautifully.

A Taste of History

Every time I make this dish I think about its journey from the Canary Islands to Cuba where it evolved into the beloved recipe we know today. There's something special about cooking a dish that has such deep roots and brings so much joy to people's tables.

A close-up of a roasted pork loin, sliced to show its juicy interior and seasoned crust, accompanied by fresh parsley and a slice of orange. Pin it
A close-up of a roasted pork loin, sliced to show its juicy interior and seasoned crust, accompanied by fresh parsley and a slice of orange. | kitchenscroll.com

Ways to Serve

While this pork is heavenly on its own it really shines in a Cuban sandwich loaded with ham Swiss cheese pickles and mustard. Some nights I keep it simple with rice and black beans. My kids love it with sweet fried plantains on the side.

Saving Some for Later

Leftovers if you have any keep beautifully in the fridge. I like to store it whole rather than sliced to keep all those juices in. When you're ready to reheat just wrap it in foil and warm it slowly. The flavors actually get better the next day.

Common Questions

The best part about this dish is how the flavors come together. That mix of citrus garlic and herbs creates something that's bright fresh and completely irresistible. It's the kind of recipe that makes your whole house smell amazing while it cooks.

A close-up of a sliced, grilled meat dish garnished with fresh herbs on a wooden cutting board, alongside a slice of orange. Pin it
A close-up of a sliced, grilled meat dish garnished with fresh herbs on a wooden cutting board, alongside a slice of orange. | kitchenscroll.com

Frequently Asked Questions

→ Why should I marinate the pork overnight?
Marinating overnight allows the citrus juices and herbs to penetrate deep into the meat. This results in more flavorful and tender pork throughout.
→ Can I use bone-in pork shoulder?
Yes, bone-in pork shoulder works just as well as boneless. The bone can actually add more flavor to the meat during cooking.
→ Why do I need to let the meat rest?
Resting allows the juices to redistribute throughout the meat. Cutting too soon will result in juice loss and drier meat.
→ What can I serve with Cuban Mojo Pork?
Rice and black beans are traditional Cuban sides. Plantains, yuca, or a fresh salad also pair well with this dish.
→ Can I make this recipe ahead of time?
Yes, you can marinate the pork up to 24 hours in advance. Leftover cooked pork stays good in the fridge for 3-4 days and reheats well.

Cuban Mojo Pork

Traditional Cuban roasted pork marinated in citrus and herbs, creating a flavorful crust and juicy meat inside. Perfect for family gatherings.

Prep Time
10 Minutes
Cook Time
120 Minutes
Total Time
130 Minutes

Category: Dinner Delights

Difficulty: Intermediate

Cuisine: Cuban

Yield: 6 Servings (1 roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 3/4 cup extra virgin olive oil.
02 1 orange, zested and juiced (about 3/4 cup juice).
03 2-3 limes, juiced (1/2 cup juice).
04 1 bunch fresh cilantro, chopped fine (1 cup).
05 1/4 cup fresh mint leaves, chopped.
06 8 cloves garlic.
07 1 tablespoon fresh oregano (or 2 teaspoons dried).
08 2 teaspoons ground cumin.
09 Kosher salt and black pepper.
10 3.5 pounds pork shoulder.

Instructions

Step 01

Blend orange juice, cilantro, mint, and garlic in food processor until smooth. Mix with oil, citrus zest, lime juice, oregano and cumin in a large bag.

Step 02

Add pork to marinade bag. Place in dish and refrigerate overnight or at least 4 hours.

Step 03

Heat oven to 425°F. Put wire rack on baking sheet. Remove pork from marinade and season with salt and pepper.

Step 04

Roast pork at 425°F for 30 minutes until lightly brown.

Step 05

Lower heat to 375°F. Cook 80-90 minutes more until internal temp reaches 160°F.

Step 06

Let pork rest covered with foil for 20 minutes. Slice against the grain.

Notes

  1. Works with both bone-in and boneless pork shoulder.
  2. Can marinate up to 24 hours for more flavor.

Tools You'll Need

  • Food processor.
  • Meat thermometer.
  • Wire rack.
  • Rimmed baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Citrus (orange, lime).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 607
  • Total Fat: 36 g
  • Total Carbohydrate: 8 g
  • Protein: 61 g