Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8 -10
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Calories
538 kcal
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Course
Main Course
Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
Description
This recipe begins by pureeing the marinade ingredients into a herbaceous, citrusy mixture that tenderizes and imparts bright flavor to a 4-pound boneless pork shoulder. After marinating overnight, the beef is briefly brought to room temperature before roasting. Cooking at a high temperature for the initial 30 minutes browns and seals the meat, followed by a lowered temperature roasting period to cook through to an internal temperature of 160°F for sliceable pork.
The roast can also be cooked low and slow at 320°F for 3.5 hours or until shreddable for a pulled pork style. The marinade acts as a base for a mojo sauce that is reserved and adjusted with additional citrus juice, salt, and pepper to accompany the meat. The final dish balances the acidity of citrus and herbs with savory pork fat and spice.
This roast is commonly served sliced for Cuban sandwiches (Cubanos), emphasizing the difference from typical slow cooked shredded pork. Tips include tying the pork into a roll for even slices and warnings against using lean cuts like loin or leg, which dry out. It pairs well with Caribbean or coconut rice dishes and stores leftovers well.
The recipe is adapted from Food and Wine's Mojo Marinated Pork Shoulder but includes modifications in roasting times and sauce preparation for optimal texture and flavor.
Ingredients
Marinade
- 3/4 cup extra virgin olive oil
- 1 cup cilantro lightly packed, or coriander
- 1 tbsp orange zest
- 3/4 cup orange juice fresh
- 1/2 cup lime juice
- 1/4 cup mint lightly packed, leaves
- 8 garlic cloves
- 1 tbsp oregano packed (or 1/2 tbsp dried oregano, fresh leaves
- 2 tsp cumin ground
- 1 tsp salt
- 1 tsp black pepper
Pork
- 4 lb / 2 kg pork shoulder skinless and boneless (not loin or leg roast, will dry out, or pork butt
Mojo Sauce
- 2 tbsp lime juice
- 1/4 cup orange juice
- salt
- black pepper
Instructions
- Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
- Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Mojo Sauce
- Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Notes
- The marinade ingredients are authentic to traditional Cuban mojo; marinate pork shoulder overnight for best flavor penetration.
- For sliceable roast, cook to 160°F internal temperature; for fall-apart pulled pork, roast low and slow until easily shredded.
- Consider rolling and tying the pork shoulder for uniform slices.
- Avoid using loin, tenderloin, or leg roast as they dry out; shoulder or pork butt work best.
- Serve with Caribbean or coconut rice, but omit kaffir lime leaves when pairing with this mojo pork.
- Save leftovers for making Cuban sandwiches (Cubanos), a classic use for Mojo Pork.
- Nutrition assumes 10 servings and uses the whole mojo sauce, though actual consumption may be less due to pan drippings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 229g | |
| Calories | 538cal | 27% |
| Carbohydrates | 4.2g | 1% |
| Protein | 31.3g | 63% |
| Fat | 44.5g | 68% |
| Saturated Fat | 13.5g | 68% |
| Polyunsaturated Fat | 31g | 182% |
| Cholesterol | 113mg | 38% |
| Sodium | 356mg | 15% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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