Cuban Roasted Mojo Pork (Tender, Flavorful, and Authentic!)

This Cuban Roasted Mojo Pork is a taste of pure sunshine! It’s a traditional Cuban dish that features a pork shoulder marinated in a vibrant and flavorful mojo sauce, then slow-roasted until it’s incredibly tender and juicy. I love the combination of citrus, garlic, herbs, and spices – it’s a flavor explosion that will transport you straight to the Caribbean. This recipe is perfect for a special occasion, a weekend feast, or anytime you’re craving authentic Cuban flavors.

Why You’ll Love This Cuban Roasted Mojo Pork

• Authentic Cuban Flavor: The mojo marinade, made with citrus juices, garlic, cilantro, mint, and oregano, is the key to the authentic Cuban flavor of this dish.
• Tender and Juicy: Slow-roasting the pork shoulder results in incredibly tender and juicy meat.
• Versatile: Serve it with rice and beans, in sandwiches, or with your favorite sides.
• Make-Ahead Friendly: You can marinate the pork overnight for maximum flavor.

Ingredients for Cuban Roasted Mojo Pork

Here’s what you’ll need to make this flavorful pork roast. The full list with measurements is in the recipe card below.

Pork and Marinade

• Boneless pork shoulder (Meat)
• Extra-virgin olive oil (Oil)
• Orange zest (Flavoring)
• Fresh orange juice (Liquid)
• Fresh lime juice (Liquid)
• Cilantro, finely chopped (Herb)
• Mint leaves, finely chopped (Herb)
• Garlic cloves, minced (Aromatic)
• Oregano (Herb)
• Ground cumin (Spice)
• Kosher Salt
• Pepper

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Cuban Roasted Mojo Pork recipe as is, but here are a few ideas for variations:

• Make it Spicy: Add a pinch of red pepper flakes or a chopped jalapeño to the marinade.
• Use Different Citrus: Try using a combination of orange, lime, and grapefruit juice.
• Add Onion: Add a thinly sliced onion to the marinade.
• Slow Cooker: Cook the pork in a slow cooker instead of the oven.
• Use a pressure cooker: For a quicker result.

How to Make Cuban Roasted Mojo Pork

Let me show you how to make this incredibly flavorful Cuban Roasted Mojo Pork:

Prepare the Mojo Marinade

1. If you have a food processor: I add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves to the food processor and pulse until everything is finely chopped. Then, I add this mixture to a large ziplock bag, along with the olive oil, orange zest, lime juice, oregano, and cumin.
2. If you don’t have a food processor: In a large ziplock bag, I combine the olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. I shake the bag to mix everything up.

Marinate the Pork

1. I add the pork shoulder to the ziplock bag with the mojo marinade.
2. I seal the bag, making sure to remove any excess air.
3. I place the zipped-up bag in a baking dish and put it in the refrigerator overnight, or for at least several hours. This allows the pork to absorb all those delicious flavors.

Roast the Pork

1. I preheat my oven to 425 degrees F (220°C).
2. I place a wire rack (I use a cooling rack) over a rimmed baking sheet.
3. I place the pork on the rack and discard the marinade.
4. I salt and pepper generously
5. I roast the pork for 30 minutes. It should be lightly browned.
6. Then, I turn the oven down to 375 degrees F (190°C) and roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160°F (71°C).

Rest and Serve

1. I transfer the roasted pork to a cutting board, cover it with aluminum foil, and let it rest for at least 20 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
2. I carve the pork against the grain and serve.

Tips and Tricks for the BEST Mojo Pork

Here are my secrets for making this pork roast truly exceptional:

• Marinate Overnight: Marinating the pork overnight allows the flavors to penetrate the meat, resulting in a more flavorful and tender roast.
• Use a Meat Thermometer: To ensure the pork is cooked to the perfect temperature, use a meat thermometer.
• Let it Rest: Letting the pork rest after roasting is crucial for allowing the juices to redistribute, resulting in a more tender and juicy roast.
• Serve with Traditional Sides: Serve with black beans, rice, and plantains for a truly authentic Cuban meal.

How to Serve

This Cuban Roasted Mojo Pork is incredibly versatile. Here are a few serving suggestions:

• Cuban Sandwiches: Use the shredded pork to make classic Cuban sandwiches.
• Rice and Beans: Serve it with white rice and black beans for a traditional Cuban meal.
• Tacos or Burrito Bowls: Use the pork as a filling for tacos or burrito bowls.
• Salad: Add the shredded pork to a salad for a flavorful protein boost.

Make Ahead and Storage

You can marinate the pork overnight. Leftover roasted pork can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or in a skillet.

FAQs about Cuban Roasted Mojo Pork

• Can I use a different cut of pork?
  • Pork shoulder is the best cut for this recipe, but you can also use pork butt.
• Can I make this without the cilantro or mint?
  • While cilantro and mint are traditional ingredients in mojo, you can omit them if you prefer.
• What if I don’t have a food processor?
  • You can finely chop the cilantro, mint, and garlic by hand.

Enjoy this incredibly flavorful and tender Cuban Roasted Mojo Pork! It’s a taste of Cuba that’s sure to impress.

Cuban Roasted Mojo Pork

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Resting Time: 20
• Cook Time: 2 hours
• Total Time: 2 hours 30 MINS
• Yield: 8–10 1x
• Category: Main Course
• Cuisine: Cuban

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Description

This Cuban Roasted Mojo Pork is incredibly flavorful and tender. A vibrant citrus and herb marinade infuses the pork with classic Cuban flavors, and slow roasting ensures a juicy and delicious result.

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Ingredients

Scale 1x2x3x

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 fresh cilantro, finely chopped
• 1/4 cup lightly packed fresh mint leaves, finely chopped
• 8 cloves garlic, minced
• 1 tablespoon minced fresh oregano (or 2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt, to taste
• Black pepper, to taste
• 3 1/2 pounds boneless pork shoulder, in one piece

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Instructions

• Make Mojo Marinade:

  • Food Processor Method (Recommended): In a food processor, combine the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves. Pulse until everything is finely chopped. Pour this mixture into a large, resealable plastic bag. Add the olive oil, orange zest, lime juice, minced oregano, and cumin to the bag.
  • No Food Processor Method: In a large, resealable plastic bag, combine the olive oil, orange zest, orange juice, lime juice, finely chopped cilantro, finely chopped mint, minced garlic, oregano, and cumin. Seal the bag and shake well to combine.

• Marinate Pork: Add the pork shoulder to the bag with the marinade. Seal the bag tightly, removing as much air as possible. Massage the marinade into the pork to ensure it’s evenly coated.

• Refrigerate: Place the sealed bag in a baking dish (to catch any leaks) and refrigerate overnight, or for at least 4 hours. The longer it marinates, the more flavorful the pork will be.

• Preheat Oven: Preheat your oven to 425°F (220°C).

• Prepare for Roasting: Place a wire rack (such as a cooling rack) on top of a rimmed baking sheet. This will allow air to circulate around the pork for even cooking and browning.

• Roast Pork (High Heat): Remove the pork shoulder from the marinade and discard the marinade. Place the pork on the prepared wire rack. Season the pork generously with kosher salt and black pepper. Roast for 30 minutes.

• Reduce Heat and Continue Roasting: Reduce the oven temperature to 375°F (190°C). Continue roasting for another 1 hour and 20-30 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 160°F (71°C).

• Rest Pork: Transfer the roasted pork shoulder to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

• Carve and Serve: Carve the rested pork shoulder against the grain into slices. Serve immediately.

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Notes

• Pork Shoulder: Pork shoulder (also called pork butt) is the best cut for this recipe. It becomes incredibly tender when slow-roasted.
• Marinade: Marinating the pork overnight is ideal for maximum flavor, but even a few hours will make a difference. Do not reuse the marinade after it has come into contact with raw pork.
• Internal Temperature: The USDA recommends cooking pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest. However, for a more traditional, fall-apart tender texture, many Cuban recipes cook the pork to a higher temperature (around 160°F/71°C as written in the original instructions). Adjust to your preference. Use a meat thermometer for accuracy.
• Serving Suggestions: This mojo pork is delicious served with rice, black beans, plantains, and a simple salad. It’s also great in sandwiches or tacos.