Cuban Mojo Pork Recipe
This Cuban Mojo Pork is a tender, juicy, and flavor-packed dish that captures the essence of Cuban cuisine.Marinated in a tangy citrus and garlic blend, the pork is slow-roasted to perfection, making it ideal for special occasions or a delightful weeknight dinner.
Ingredients
- 4 lbs Pork Shoulder Boston Butt
- 1 cup Fresh Orange Juice
- ½ cup Fresh Lime Juice
- ¼ cup Olive Oil
- 10 cloves Garlic minced
- 1 tbsp Dried Oregano
- 2 tsp Ground Cumin
- 1 tbsp Salt
- 1 tsp Black Pepper
Optional:
- Fresh Cilantro chopped (for garnish)
Instructions
Prepare the Mojo Marinade:
- In a large bowl, combine 1 cup of orange juice, 1/2 cup of lime juice, 1/4 cup of olive oil, 10 minced garlic cloves, 1 tbsp of oregano, 2 tsp of cumin, 1 tbsp of salt, and 1 tsp of black pepper. Mix well.
Marinate the Pork:
- Place the 4 lbs of pork shoulder in a large zip-top bag or a deep bowl.
- Pour the marinade over the pork, ensuring it’s fully coated.
- Seal the bag or cover the bowl and refrigerate for at least 8 hours, preferably overnight.
Preheat the Oven:
- Preheat your oven to 300°F (150°C).
Roast the Pork:
- Transfer the marinated pork to a roasting pan and cover it tightly with aluminum foil.
- Roast in the preheated oven for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.
Crisp the Pork:
- Remove the foil during the last 20-30 minutes of roasting and increase the oven temperature to 400°F (200°C) to create a crispy exterior.
Rest and Serve:
- Let the pork rest for 10-15 minutes after removing it from the oven.
- Shred or slice the pork and garnish with fresh cilantro if desired.