Few dishes deliver big flavor with as little effort as this Cuban Mojo Pork. It’s deeply marinated in a blend of citrus, garlic, fresh herbs, and olive oil, then slow-roasted until it’s fork-tender, juicy, and golden on the outside. It’s a classic Cuban staple that brings warmth and zest to your dinner table—whether you serve it with black beans and rice, pile it onto sandwiches, or use it in tacos.
Why I Love This Recipe
This recipe brings together everything you want in a roast: it’s flavorful, low-maintenance, and easy to scale for feeding a crowd. The marinade does all the work overnight, so all you have to do is roast and shred.
It’s:
- Deeply garlicky and bright with lime and orange juice
- So tender it pulls apart with a fork
- Meal-prep friendly and freezer-ready
- A hit for holidays, gatherings, or just a flavor-packed weeknight dinner
Ingredients
- 4 lbs pork shoulder (also known as pork butt)
- 1 bunch fresh cilantro
- 10 cloves garlic, minced
- 1 tbsp dried oregano
- ½ cup fresh lime juice (about 4–5 limes)
- 1 tsp black pepper
- 1 tbsp salt
- ¼ cup olive oil
- 2 tsp ground cumin
- 1 cup fresh orange juice (about 2–3 oranges)
Swaps and Notes
- No cilantro? Swap in flat-leaf parsley, or omit for a cleaner citrus-garlic flavor.
- Cut of pork: Pork shoulder is ideal for shredding, but pork loin works for leaner slices.
- Citrus balance: Fresh juice is best, but bottled will work in a pinch—just go for pulp-free and no added sugar.
- Want a crispy finish? Broil the shredded pork for 5 minutes before serving.
Step-by-Step Instructions
🔹 Step 1: Make the Marinade
In a blender or food processor, combine:
- Garlic
- Cilantro
- Lime juice
- Orange juice
- Olive oil
- Cumin
- Oregano
- Salt
- Black pepper
Blend until smooth and emulsified.
🔹 Step 2: Marinate the Pork
Place the pork shoulder in a large resealable bag or dish.
Pour the mojo marinade over it, turning to coat thoroughly.
Cover or seal and refrigerate for at least 4 hours, preferably overnight.
🔹 Step 3: Roast the Pork
Preheat oven to 300°F (150°C).
Transfer pork and marinade to a roasting pan. Cover tightly with foil.
Roast for 4 hours, or until fork-tender and easily shreddable.
🔹 Step 4: Shred and Serve
Let the pork rest for 10–15 minutes, then shred with two forks.
Spoon some of the pan juices over the top to keep it juicy.
Tips for Success
- Marinate overnight: The longer the pork soaks, the deeper the flavor.
- Use a roasting rack: Keeps the pork elevated and allows air to circulate.
- Broil for crispness: After shredding, spread pork on a baking sheet and broil for 5 minutes for crispy edges.
Serving Suggestions and Pairings
Cuban Mojo Pork is traditionally served with:
- White rice and black beans
- Fried plantains or tostones
- Cuban-style yuca or garlic mashed potatoes
- As a sandwich on crusty bread (Cuban sandwich, anyone?)
Pair it with:
- Dorito Casserole – for a cheesy twist
- Blueberry Lemonade – citrus + citrus = perfection
- Sheet Pan Quesadillas – great for feeding a hungry table
- Easy Turkey Wings – for a cozy Sunday dinner
- Chocolate Chip Cookie Dough Brownie Bombs – for a decadent dessert finish
Storage and Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned bags for up to 3 months.
- Reheat: Warm in a skillet with a splash of the marinade or stock. Broil briefly to restore texture.
More Recipes You’ll Love
For more bold flavors and crowd-pleasing mains:
Final Thoughts
This Cuban Mojo Pork is citrusy, garlicky, and melt-in-your-mouth tender—a true celebration of bold, fresh flavor and the magic of slow roasting. Whether you’re feeding your family or hosting friends, this dish brings a little island sunshine to any table.
Tried it? Tag @chefmaniac and show us your plate—we’re always here for a good mojo moment! 🍊🧄🐖
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