Alright, pull up a chair—I’ve got a pork story for you. So, the first time I made Cuban Roasted Mojo Pork, I pretty much marinated myself as much as the meat (funny how that garlic-lime aroma never quite leaves your hands, huh?). My uncle Raul swears by marinating this stuff overnight, but honestly, it tastes awesome even if you only have a few hours—though don’t let him catch me saying that! Anyway, I make this whenever I want to impress the in-laws or just make my neighbors jealous with those zesty smells wafting through the window. Plus, there’s nothing quite like sneaking a hunk off the cutting board before anyone else gets to it—just cook’s rights, really.
Why This Pork Is Always a Hit (Even When I Mess Up)
I pull out this recipe when I need something cozy but also totally show-offy. My family goes wild for it. Something about the garlicky citrus kicks everyone into a good mood (even if they’re grumpy before dinner). And the leftovers? Insanely good; sometimes better than the original meal, at least in my humble opinion. But let’s be real—pork can be fussy, and I’ve definitely overcooked it a time or two. You just learn to laugh, call it “Cuban pork jerky” and drown it in extra mojo sauce. Problem solved?
Here’s What You’ll Need (But Don’t Sweat a Missing Ingredient)
- About 4 pounds of pork shoulder (bone-in gives great flavor, but boneless works. I’ve even used a big hunk of pork butt—just as tasty!)
- 1/2 cup fresh orange juice (If you only have bottled, it’ll do; one time I used grapefruit juice and it was nice, actually)
- 1/4 cup lime juice (Fresh is supreme; those little squeeze bottles are my guilty shortcut)
- 8 garlic cloves, smashed (Not gonna lie, I just bash ‘em with a mug sometimes)
- 1 small bunch fresh cilantro, chopped (In a pinch, parsley is OK, don’t tell my abuela)
- 1 tablespoon dried oregano (or 2 Tbsp fresh, but who measures herbs that precisely?)
- 1 tablespoon ground cumin
- 2 teaspoons salt (Maybe more, depending on mood or sodium tolerance)
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (my gran insisted on the fancy stuff, but regular works fine)
How I Do It (and What Sometimes Goes Sideways)
- Mix up the mojo: In a big bowl (or a zip bag, when I’m feeling lazy), combine the OJ, lime juice, garlic, cilantro, oregano, cumin, salt, pepper, and olive oil. Taste it—sometimes I add a splash more lime just because I like the tang.
- Wake up the pork: Stab your pork shoulder all over with a sharp knife (therapeutic, I admit). Pour the mojo all over and give it a good massage—yes, get right in there. This is where I usually get hungry.
- Let it chill: Cover and marinate in the fridge for a minimum of 4 hours. Overnight is gold, but sometimes I forget and it gets more like a 2-hour soak—still tasty.
- Ready to roast: Preheat the oven to 425°F (220°C). Pop the pork (fat side up!) into a roasting pan with some of the marinade poured over. If you forget to save a little mojo back for basting, no worries—just spoon pan juices over later.
- Roast for 30 minutes, then drop the temp to 325°F (160°C). Keep roasting until it’s fall-apart tender—think 3 to 3.5 hours for 4 lbs. Halfway through is where I usually sneak a piece, just to “check seasoning.”
- Let it rest at least 15–20 minutes, covered with foil. Resisting the urge to pick is, honestly, the hardest step.
- Shred with forks or fingers (if your family isn’t watching—it’s more fun that way). Splash with any extra mojo and sprinkle a bit more cilantro if you’re feeling fancy.
Notes Straight From My Kitchen (A.K.A. Trial and Error Tales)
- If you’re marinating in a bag, double check the seal—mine popped once and we had a fridge waterfall. Not ideal.
- I think it’s actually even better the next day. Shove a leftover sandwich in your lunchbox and you’ll thank me later.
- Don’t freak if the top looks dark—it’s flavor, not failure. The crispy bits are prize-winning material.
If You Want to Tweak Things (Or Like To Live Dangerously)
- One wild time, I used pineapple juice alongside the orange. Two words: Sweet chaos. Good, though.
- Swap pork for chicken thighs for a lighter riff—just cut the roasting time, obviously.
- I threw in a shot of rum once. Tasted good; the kitchen smelled like Spring Break, for better or worse!
- Tried it with turkey once… meh. Too dry for my taste, but maybe I just messed up?
What You’ll Need to Cook It (But Don’t Panic If You’re Missing Something)
- Roasting pan (honestly, a foil pan or Dutch oven works too)
- Sharp knife for stabbing/venting frustrations
- Tongs or a couple forks for shredding
- If you have a meat thermometer, great! If not—just poke, prod, and see if it’s falling apart.
How to Store (For As Long As Your Family Lets You)
Scoop leftovers in an airtight container, keep in the fridge. Should last three or four days, not that it ever does in my house. It’s even better (I reckon) cold, straight form the fridge. Freezes well too, if you’re somehow blessed with that much extra.
Serving It Up (My Favorite Ways, Plus a Sassy Side)
We usually pile this on soft rolls for Cuban sandwiches, but it’s killer over rice and beans. Or dare I say—taco night twist? My cousin throws plantain chips on the table and it’s always a hit. And for an ultra-authentic vibe, check out Serious Eats for some classic side dish inspo. You could even scoop the leftovers into eggs for breakfast—trust me, it works.
Lessons Learned (A.K.A. My “Oops” Moments)
- I once tried rushing the marinating step—it wasn’t the same. Now, I just plan ahead (or at least pretend I do).
- Don’t skip resting the pork before slicing. It really does lock in juiciness—ask me how I know.
- This would be the moment to plug my favorite tip: Keep a little fresh citrus on hand to wake up leftovers; a quick squeeze brings everything back to life.
FAQ (Actual Questions From Real People and Maybe a Little Me)
- Can I do this in a slow cooker? Oh, totally—just marinate as usual, then chuck it in your crockpot on low for about 8 hours. It doesn’t crisp as much, but it falls apart like a dream. My pal Jenny swears by it. I like this slow cooker method from Skinnytaste.
- Is it really worth using fresh orange juice? I say yes—a thousand times yes. But, bottled is fine if that’s all you’ve got. Don’t let perfection be the enemy of good pork, you know?
- Can I make it ahead? Yup. I sometimes marinate it in the morning (or even two nights before) and cook it off the next day. On second thought, it tastes better after everything’s hung out together anyhow.
- My pork looks kinda dry, what can I do? Just give it more sauce or wrap it in foil for a bit to let it soak up moisture. Or shred it really well and mix with pan drippings—works like a charm.
- Have you ever made this for a big party? Oh goodness, yes; one Christmas I doubled the recipe, ran out of pans, and used a roasting tray meant for turkey. Everyone ate too much. Never a crumb left!
Honestly, Cuban Roasted Mojo Pork is more about the soul (and a stubborn love for tangy, garlicky goodness) than getting every little step perfect. And hey, isn’t that sort of the secret sauce in all great recipes?
Ingredients
- 4 lbs pork shoulder (pork butt)
- 3/4 cup orange juice (preferably fresh)
- 1/4 cup lime juice (freshly squeezed)
- 8 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
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1In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and pepper to create the mojo marinade.
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2Place the pork shoulder in a large resealable bag or deep dish and pour the marinade over it, ensuring the pork is evenly coated. Cover and refrigerate for at least 8 hours or overnight for best flavor.
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3Preheat your oven to 300°F (150°C). Place the marinated pork and all the marinade into a large roasting pan.
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4Cover the roasting pan tightly with foil and roast for 3 hours. Remove the foil and continue roasting for an additional 1 hour, basting occasionally, until the pork is tender and the exterior is golden brown.
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5Let the pork rest for 15 minutes before shredding or slicing. Serve with extra mojo sauce, if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
41 gg
Fat:
25 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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