Cuban Mojo Pork Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
2 hrs
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Resting Time
20 mins
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Total Time
2 hrs 30 mins
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Servings
6 Servings
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Calories
607 kcal
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Course
Main Course
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Cuisine
Cuban
Cuban Mojo Pork Recipe
Description
The Cuban Mojo Pork recipe employs a marinade made from fresh orange and lime juices, chopped cilantro and mint, minced garlic, oregano, cumin, and extra-virgin olive oil. This vibrant mixture infuses the pork shoulder with citrus acidity, aromatic herbs, and spices. After marinating overnight or several hours in the refrigerator, the pork is roasted initially at a higher temperature to brown the exterior, then finished at a lower heat to cook through while retaining moisture and tenderness.
The resulting pork embraces the citrus and herb flavors from the marinade balanced with savory notes from the garlic, oregano, and cumin. The method's roasting ensures a crisp, flavorful crust while the interior stays juicy. This pork pairs well with rice, beans, or vegetables, making it a substantial centerpiece for meals inspired by Cuban flavors.
A practical tip suggested by the notes is that using a bone-in pork shoulder also works well, adding richness and flavor during cooking.
Ingredients
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup orange juice fresh
- 1/2 cup lime juice fresh
- 1 cup cilantro finely chopped
- 1/4 cup mint leaves finely chopped, lightly packed
- 8 garlic minced, cloves
- 1 tablespoon oregano 2 teaspoons dried oregano, minced
- 2 teaspoons cumin ground
- salt kosher salt
- black pepper kosher salt
- 3 & 1/2 pounds pork shoulder in one piece, boneless
Instructions
- 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.
- 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.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
Notes
- Using a bone-in pork shoulder can enhance flavor and works well with this recipe.
- Marinate the pork overnight or for several hours to allow full flavor penetration.
- Start roasting at a high temperature to brown the pork, then reduce heat to finish cooking for tender results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 607kcal | 30% |
| Carbohydrates | 8g | 3% |
| Protein | 61g | 122% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Potassium | 1151mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 26mg | 29% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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