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Cuban Mojo Marinated Pork

Cuban mojo pork made with a citrus-garlic cumin marinade, slow-roasted until the outside forms a deeply caramelized crust while the inside stays juicy and pull-apart. The mojo sauce soaks into the pork during roasting for bold, roast-ready flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Marinating 4 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cuban
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 4 lb pork shoulder or butt Use bone-in or boneless; adjust cook time only if dramatically different thickness.
Mojo Marinade
  • 8 clove garlic, minced Minced very finely so it disperses into the marinade.
  • 0.5 cup fresh orange juice Fresh juice gives the best citrus aroma.
  • 0.25 cup fresh lime juice Fresh lime juice for bright acidity.
  • 0.25 cup olive oil Helps carry garlic and spices into the meat.
  • 2 tsp cumin Ground cumin for classic mojo flavor.
  • 1 tsp dried oregano Oregano adds herbal warmth.
  • 1 tsp smoked paprika For color and a subtle smoky edge.
  • 0.5 salt Add to taste.
  • 0.25 black pepper Add to taste.
  • 0.25 cup fresh cilantro, chopped Chopped for fresh finish.
  • 1 lime wedges and cilantro for serving For serving only.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the mojo marinade
  1. Blend the garlic, orange juice, lime juice, olive oil, cumin, dried oregano, smoked paprika, salt, black pepper, and chopped cilantro until smooth.
  2. Score the pork shoulder all over with a sharp knife, then place it in a zip-lock bag and pour the marinade over it.
  3. Refrigerate the pork 4–8 hours or overnight to marinate.
Slow-roast until caramelized
  1. Preheat the oven to 325°F.
  2. Place the marinated pork in a roasting pan, pour in any remaining marinade, cover tightly with foil, and roast for 2.5 hours.
  3. Uncover and continue roasting 30–45 minutes, until the outside is golden and caramelized and the internal temperature reaches 190°F.
Rest and serve
  1. Rest the pork 15 minutes before shredding or slicing so the juices redistribute.
  2. Serve with lime wedges and cilantro.

Notes

For maximum mojo flavor, marinate overnight and keep the pork fully submerged in the bag. Refrigerate leftovers up to 4 days; freeze shredded pork for up to 2 months and reheat gently. To make it dairy-free and still classic, keep all ingredients as listed (the recipe is naturally dairy-free).