Cuban Roasted Mojo Pork
A traditional roasted Cuban Mojo Marinated pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Today I was craving a snack, so naturally I grabbed a banana and the jar of Biscoff sitting in our cupboard. The banana-Biscoff dip is a habit I’ve been nursing for a while now, and I don’t think it’s heading out anytime soon.
Then I opened the jar and IT WAS EMPTY. Not even last-tiny-bit-scrape-able. This was no crap job, that jar was CLEAN. I’m the only one in the house with a Biscoff habit, so there is no question about culpability here. Past-Karen scraped that jar clean, and then she put it back in my cupboard. It’s like she’s trying to torture me. Oh, hi Future-Karen, you wanted a snack? TOO BAD.
Have you guys seen the movie Chef? It’s about a guy who opens a food truck and drives across the country selling Cuban sandwiches and it helps him win at life. Whatever, all I know is that by the end of the movie I NEEDED a Cubano, more than anything ever.
How to make Cuban Mojo Pork
But first things first: the pork. This pork, you guys. I would climb mountains and cross rivers for this pork. The crust alone is enough to make a man weep.
Check out the meat before and after cooking. It’s so beautiful!
In Cuba they have sour oranges. I’d never heard of them or tried one, but using sour oranges is how to make a true Mojo sauce. The best substitute is a combination of orange and lime, which is what I’ve done here. I’m not complaining. The result is incredible.
How to serve roasted Mojo Pork
I used this pork to fill Cuban sandwiches, coming to the blog next week. (UPDATED: Cubanos in the house.) The recipe for the pork and the sandwiches are both from the chef they hired for the movie. Cool right?
More great meat recipes to try!
- Asian Pork Tenderloin with Ginger Glaze (Slow Cooker):
- Grilled Pork Tenderloin with Peanut-Lime Sauce:
- Brown Sugar Balsamic Pork Tenderloin:
- Cuban Shredded Beef from The Girl Who Ate Everything
- Slow Cooker Ropa Vieja from Cooking in Stilettos
- Slow Cooker Puerto Rican Pork from The Noshery
- Crispy Roast Pork from Nutmeg Nanny
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Cuban Mojo Pork
Ingredients
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano, 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 & 1/2 pounds boneless pork shoulder, in one piece*
Instructions
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
Notes
Nutrition
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This recipe came out great! It’s a very forgiving recipe. I had a 2 1/2 pork butt. I didn’t have sour oranges, oranges, nor limes. I used tangerine and lemons (it’s what I had in the fridge) and supplemented with some cider vinegar. I marinated it for 24 hours in a 64 oz container (trying to reduce single-use plastic). Roasted 450 for 15 minutes then on 350 for 2 hours. I flipped the pork over mid-way and broiled both sides to get a bit of char on it at the very end. The meat was tender and juicy. And yes, I made Cubano sandwiches with some of the leftovers the next day. Very tasty! Thank you!
Outstanding and easy! Made awesome cubano sandwiches!
I threw it ALL in the food processor so oil emulsified a little but then it just looked like I was marinating it in salad dressing. So delicious!
This sounds and looks delicious. Could you use a boneless pork loin roast?
Hi Barb! I haven’t tried that. It’s not as fatty of a cut of meat, so it won’t be as tender. And definitely use a meat thermometer to see when it’s done, it will cook faster!
I’m sorry, this did not work out for me. My cut of meat was a bit smaller than directed, but it took more than twice as long as the recipe suggest to temp in the middle (165f.) Also, I added more salt than directed and let marinade for a full 24 hours, but it was still bland and flavorless. Not sure what went wrong.
Could you use this to marinade chicken?
Yes it would be delicious Lorie! Enjoy!
Marinated chicken and then grilled. Delicious.
Can I use a cast iron to sear the meat prior to the high temp in the oven? Thanks
Hi Becca! You can but you really don’t need to. The high heat in the beginning gives you a really nice crust. If you sear on the stove, skip the high heat and just cook at the lower temperature so it doesn’t dry out. Enjoy!
So this was good! I should have read all the comments, since you say to discard the marinade, but in the comments, you can save it and use it. I will save it next time to baste it or reduce it.
How does it get a crust on it when it’s only salt and peppered to go in the oven after marinating?
Hi Patricia! The crust is not made of ingredients added to the meat. It forms when the meat itself is cooked at a very high temperature. You could form this crust with a piece of completely unseasoned meat (although it wouldn’t taste as good.) We turn the temperature down after a while though, so it doesn’t burn the edges and undercook the center. Enjoy!
Can this be grilled on a gas grill?
I haven’t tried that Mimi! And am not sure what times to give you. I would research other recipes that grill this cut of pork, and use those times and temps!
Super excited to try this Cuban Mojo Marinated Pork , seems amazing and unique. Always excited to try something new. Thanks for sharing with us.
This recipe produced a very dry piece of meat for me. I think the instructions should have you bring the meat to room temp before roasting, and to only roast to 145 degrees. I’m actually kind of confused at how others got good results bringing it all the way to 160.
Not sure how people got it to crust on the outside. Had to cook exceedingly longer than recipe called for, the crust didn’t happen, and the flavor just seemed like it was missing something to me.
Hi Alicia! The crust will not start to darken until toward the end of the cook time usually. did you leave the temperature up high the whole time trying to achieve the crust? That would make your meat dry out a lot on the edges, so yes, the flavor would be missing. I’m sorry this happened!
So I actually used the marinade for pork chops and grilled them. I then took the marinade juices and cooked it down a bit and added a little slurry to make a sauce. Served with Spanish rice and it was absolutely delicious. I will definitely try this again with a pork roast as the flavors were so awesome!!
Love this delicious Cuban Mojo Marinated Pork, this one seems super delicious and amazing. Super excited to try this one, thanks for sharing this recipe with us.
My family would love this. Definitely adding this to the menu for the week.
This was so, so good. I added some agave and brown sugar and then reduced the remaining marinade (boiled for about 20 mins), then glazed the pork 5 mins before taking it out. Served the rest of the glaze for dipping. The glaze isn’t overly sweet thanks to the orange and lime adding lots of tang plus all the herbs. It all melted in your mouth!
Do you have a cookbook published and if so where can I findit?
You are so sweet Sandra! I don’t have a cookbook, maybe someday 🖤
THIS WAS AMAZING melt in your mouth !!! Will absolutely make it again ! Thanks so much
I found the sandwich recipe!!! Just didn’t go down the road far enough.☹️
How do you make a real “Cuban” sandwich now that you provided the ideal meat?
hello!
this looks yummy and I’m thinking of cooking it tonight, could you tell me what’s the nicest thing to serve it with please? Thanks!
Hi Lisa! I love black beans and rice and a big salad!
Planning on this for Super Bowl. Why toss the marinade. Can I cook it and serve with the roast?
Hi Jen, yes you can!
Is mint necessary? I’m not a fan and can’t wrap my head around including it. I can’t help but think toothpaste.
Hi Lauren, it definitely doesn’t taste like mint, at all. I recommend trying it out, but if you are too nervous, just leave it out. or up the cilantro a bit. Enjoy!
What would be a good side dish? White rice?
Yes Jamie, or you could try this Coconut Jasmine Rice!
Did you have to cook the bone-in pork longer than the recipe suggests? Or the same length of time? Thank you.
Hi Donna, after the 30 minute browning at a high temp, you really should rely on a meat thermometer to know when the meat is done. Generally speaking, bone-in meat will take a little longer.
Truly appreciate the way you made this delicious pork recipe. Everything is so nicely described that really helped me. Looking forward for more such yummy recipes in future too.
Excellent recipe! The marinade is delicious. I let it sit for three hours. Next time I will definitely let it sit overnight. My bone-in pork shoulder took 3 hours to reach 160°, but it was a little larger. Great use for the mint that grows wild in my yard!
Like WOW!! Seems amazing , delicious and juicy. Love this Cuban Mojo Marinated Pork, will love to make this one.
This sounds amazing. I make a great carnitas in my instant pot – but it’s cut up a bit before cooking, then finished under the broiler. I’m thinking this recipe could be converted to an Instant pot?? Thoughts are appreciated by anyone that has tried. Thanks
I have a lot of pulled pork recipes, but this one was incredible! Wouldn’t change a thing. Thanks for helping us to stay well fed up here in Montana!
I have a grill pan. Would that work for any of these recipes?
Hi Stephanie! I grill pan is not going to lift the pork above the pan where the juices are collecting, so it won’t get as crispy. But I’m sure it will work in a pinch!
I think this recipe sounds wonderful, but I have a question. The photo looks very much like a pork loin, yet instructions and comments refer to pork roast. I have only cooked pork butt or shoulder roasts low and slow for shredding. Can you clarify for me which kind of meat is best for this recipe? Thanks!
Hi Ginger! It’s definitely not a pork loin! pork butt (which is the same as pork shoulder) is indeed what you want. It gets a good long roast in the oven. True it is not slow cooked (it is not tender enough to be shredded), but I don’t think you will be disappointed! I love the texture and especially the crispy edges. Enjoy!
I had a similar question – you used a bone in for the pictures, but you call for boneless in the recipe. Just wondering if it makes much of a difference. Thanks!
Hi Michelle, either bone-in or boneless will work!
Have this marinating now and will cook it tonight BUT…having trouble figuring cooking time.
I have a 9 pound, BONE IN, pork shoulder (feeding a crew). Everything I have read says 30 minutes per pound, but that sounds too long. I will use a meat thermometer, but for planning purposes, would really like an expected timeframe.
HELP please!
Hi Denise, I’m so sorry I’m no help, I’ve never cooked one that large before! I would plan for plenty of time and then make space in your oven to keep it warm until it’s time to eat. Definitely use the meat thermometer!
Thanks Karen. Surprisingly, it took less time than I thought it would and way less time than what I read. After that initial half hour at the high temperature, it only took 2 more hours to reach 160 degrees internal temp. Taste was awesome, that crackling is everything! And oh so juicy and moist. Put me in mind of pork belly
If i have a sour orange by it’s self i got online how much should I use
Hi Antonio! I haven’t tried this with actual sour oranges so I can’t be sure. But I would start by replacing all of the lime and orange juice with sour orange juice. Let me know how it goes!
How long should I cook a 6.5 lb butt at 375 for?
When you roast for 30 mins what temp should the oven be??
Hi Chrissy! 425.
And roast 6.5 lbs at 375 for how long?
Regardless of external temp, it’s done when the internal temp reaches 160.
Cooked this today (marinated overnight). Used parsley instead of cilantro because I forgot to pick some up, and it was still wonderful! My roast had skin and bone so I cooked it longer (to roast pork texture). Next time I will cook it a little longer to shred more. The crust is DELICIOUS!
Hi. This is my first time making this recipe with a full pork shoulder roast. This meat is tied up with a butchers string. They have made several cuts on the top part of skin. The skin is quite thick. My question is should I pull off the string and cut off some of the skin? Not sure if it’s a good idea to bake with string and sear the meat with string on. Pls help!!!!
This is so delicious I’ve made it many time … thank you for sharing!!! I do have a question… would it be ok to marinade for more than 24 hours or will the citrus make the meat funky??
Hi Beth! Your instincts are correct, meat sitting in super acidic lime for too long can do funny stuff. If you want to get it done way ahead, just marinate as normal and pop it in the freezer! Thaw it out on the day or day before you want to use it, making sure to give it plenty of time to thaw first before you start counting your marinate time. Enjoy!
Will this be okay of I can’t use a metal rack? Planning on jist being able to put on a baking sheet, as our oven is broken. We only have our little kitchen aid countertop oven.
Hi Jillian! It will still get cooked and taste good, but you will miss out on any crust that would have formed on the bottom. It won’t form a crust if it’s sitting in liquid. Enjoy!
Hey! This looks outstanding! I want to make it for about 5pm tomorrow, so what time should I start marinating the meat to get it to optimal flavor, without ruining? I can do it at any time I need to! Thank you!
Hi Jillian! I would marinate for about 24 hours max.
I used a pork loin and it turned out so juicy! I had to guess a little on the time because I roasted two at the same time. I just kept watch and pulled them when they had the faintest bit of pink in the middle. The flavor was good but not as much as I thought it would have since I marinated it for over 24 hours. I will definitely make again, but may add to the marinade or make a sauce to go over. Delicious!
Hi! I’m excited to try this recipe, but my fiance isn’t a fan of Cumin. If I omit it, will it make a noticeable difference?
Hi Luz! Yes, it will change the flavor of the marinade but I still think it will be delicious! Let me know how it goes!
Is this marinated good for a pork crown?
I’ve never tried that Soitza!
Made with sour oranges and no mint or lime. Absolutely delicious for dinner looking forward to Cuban sandwiches tomorrow
I bet it was so good with sour oranges Erma! great idea!
Hello! I’m going to get ingredients today and make the marinade when I get home from work tonight! I’m wondering if anyone has made this in a slow cooker / crockpot instead of roasting in oven? Thank you!
I haven’t tried it Maura! I’m sure it will be good, but you won’t get the crispy edges.
Maura – I have used a near identical recipe, minus the cilantro and mint, in a crock pot and it was excellent. I browned the meat in a skillet, then cooked in the crock pot on low for 6 hours.
What kind of pork can l use? Can l use boneless butt pork or a pernil that comes with it’s skin on like the left or shoulder roast?
Hi Aracelis! The recipe calls for pork shoulder. Pork butt will also do just fine. Here is a great article with more details about pork shoulder!
This is my new favorite recipe for Lechon! I have made it three times now and every time I make it everyone loves it. I have tried a few of your recipes and I love them, but more importantly my family loves them too. I love this site and I am so glad I found it. Thank you!
You cook this to 160 not 145???
You know Patrick, that is an excellent point. This recipe was printed in People magazine (the recipe has been removed now) and they said it was directly from the Chef they hired for the movie. The recipe said 160. But obviously we know 145 is indeed the internal temp for pork. I will have to experiment with this! Let me know if you try 145. I’m wondering if the outside would not sear and crust as much. It always turns out so tender and juicy even at 160.
I was just wondering if instead of discarding the marinade it could be cooked on top of the stove and used as a sauce or is there a type of sauce that you would suggest?
Hi Mary! You can cook down the marinade if you like!
I have made a sauce with the marinade. I get it to boil and simmer for a bit. I will then hand blend it and strain it through a fine mesh strainer. I added some heavy cream and sour cream to mix. It was delicious.
What do you serve this with? I made it years ago and I can not remember what I had with it.
Hi Gemma! I like to serve this the first night with black beans, rice, and fried plantains. Then on the second night we use leftovers to make Cubanos!
Has anyone tried this marinade on a whole chicken?
I LOVE this recipe! I have been making it for a few years now. I make it probably once a month- it’s the only way I make pork shoulder! We have used it to make a variety of cubano inspired dishes (sandwiches, tacos, quesadillas, nachos, pizza) plus it goes well with BBQ, Mexican dishes, Mac n cheese…the list goes on!
Oh man, I want to try this pork in nachos and pizza and quesadillas!! That all sounds so amazing. So glad you have been loving the recipe so much! Thanks for coming back to review!
Absolutely delicious! I should have made a second one to have leftovers for cubanos. I couldn’t find fresh mint in the rural area I live, so I used 1/8 tsp of mint extract instead, and it turned out really well.
Love the mint extract idea! I never would have thought of that. Thanks for the tip!
I know the butt roast and shoulder roast are quite close. Could I use a butt instead. Sounds like a great recipe and I have a 6# boneless butt I want to cut in half.
Hi Zandra! I haven’t tried it with a butt roast. Let me know how it goes!
My husband and his family are hundred percent Cuban first of all in Cuban cooking they donot use cilantro nor do they use cumin and true Cuban cooking a moho they just use garlic oregano salt and pepper and sour Orange. If you need to substitute the sour Orange you take regular orange juice lime lemon or white vinegar. TV Cuban makes their sandwiches a different way but my father-in-law is 91 years old so I’m going to take his version of it since he has been making them the longest and we live in Florida and the Florida way is the only way!
Visit Cuba. You will see this combo often. Cooking is an art. Enjoy the flavors.
Mine is in the oven now, the excess marinade dripped down under into the pan and its pretty dark. Is it ok to be burning under it for the next hour? Thanks! Smells so good, can’t wait!
Hi Kate! Yes it will probably burn but it won’t hurt your pork at all. It might stain your pan. Next time line with foil before roasting! Then you can just toss it in the trash when you’re done. Enjoy!
Could I omit the mint, and still have a delicious pork?
Hi Giselle! I’m sure you could! But I promise the finished pork doesn’t taste minty.
Any side recommendations?!?
Hi Kate! I would serve this with black beans and rice! And maybe tortillas if you want to do tacos! Honestly cubanos are my fav though: https://thefoodcharlatan.com/cuban-sandwiches-cubanos-recipe/
Our family LOVES this recipe. It is so tasty and pretty easy as well! My partner literally will hang around the oven until its done when its mojo pork night!
One question I have though is whether or not you can marinate and then freeze the meat so its ready to pop in the oven another day. We have a foodsaver vacuum sealer and wondering of the integrity of the flavors and texture of the meat will stay.
So glad you are loving the recipe Dawn! This is a great recipe for marinating ahead of time and freezing. Just thaw in the fridge for a couple days when you want to eat it, and follow the recipe as described. Thanks so much for commenting, great question!
Have you done it on the grill? Getting super hot here and would rather not use the oven!;
Hi Sam! I haven’t tried it on the grill, let me know how it goes!
Making this a second time, thought it was high time to leave a worthy review!
The first time, our oven broke and I resorted to a crockpot which is obviously not the same at all, but I then put the shredded meat on a iron skillet to give it the crispiness- and it worked great!
This time I’m doing it right with an oven (probe and all)!
Its corona virus life here, so I dont have fresh OJ (so I used a full cup instead. I also added Tajin (a mexican lime salt of spices) and lemon pepper, bc the two are AHmazing together on my Cuban dishes in the past.
It came out great!!!!! Thank you!
My husband used to live in Mexico and he loves Tajin!! That is such a fun idea! I love it. Thank you for your slow cooker/skillet crisp idea too!
Can I use a pork butt instead? It seems much thicker than the picture but same weight. My butcher obviously lied! He told me it was the same as a shoulder..
Hi, this is an excellent recipe. There is not one flavour that is predominate, there is just a magnificent blend of everything. For those people who were worried about the mint, it doesn’t taste “minty” at all, it just adds to the layers of flavour. We had it last night for dinner and today in sandwiches, yahoo…winner winner mojo dinner! The only problem I had was my husband was sneaking pieces of the pork as I was slicing it, snagging all those yummy dark parts!
This recipe sux sorry
Wow, this is crazy good and so easy! I used Dietz and Watson plain baked ham and my butcher deboned the shoulder for me but I think I will leave it in next time and there will be a next time. I also used brioche deli buns and a panini grill to make them flat and slightly crunchy! I did not deviate from recipe except for the type of ham and will not deviate in the future.
Definitely a new family favorite Thanks for posting the recipe
I never would have thought to try this with ham! that sounds delicious, thanks for sharing Susie! Love the idea of using a panini press!
This was perfect! I was asked to prepare the pork for the entire family for Christmas Eve. My mother-in-law is Cuban, and this is the staple for the meal (in fact, my father-in-law had been using his on spices for over 30 years, which never came close to this!). My mother-in-law pulled me aside to explain how her aunt used to make it, and she hoped I could recreate the same taste from her childhood. I was nervous, but came across your recipe and followed the directions. We didn’t use the mint leaves, and I was given a loin (instead of shoulder), but it was amazing! My mother-in-law was so happy and she kept telling me “oh, this was perfect!” I was complimented all night long from all other members of the family, including my young children who don’t typically eat the pork. Thanks you so much for this, it was perfection!!
You are a brave man, preparing the pork for your Cuban mother in law, on Christmas even no less! Talk about pressure! I’m so glad it worked out! Try the mint next time, you won’t regret it. Thanks for reviewing!
This recipe is easy and delicious. Just takes a little planning and will feed a group of 6 to 8. Really yummy.
I was thinking about making this as the main for Christmas lunch. Can you eat the pork as the meat dish as is with sides or should I select a different cut of pork? Thanks!
Hi Sheppard! Yeah you can totally eat it as-is, it’s delicious! Would be good served with rice and beans or mashed potatoes or whatever. Enjoy!
I made a vegan version with jack fruit instead of pork and my husband LOVED IT! I might add just a little less lime juice the next time I make it, but that’s for the vegan version only – I assume a little more acidity works great with meat.
…and obviously I only cooked it for 20 minutes.
That is so awesome Elena! I’m so glad a vegan version worked out for you, and thanks for the tip about the lime juice so people can make that adjustment if they want to try it vegan style! Thanks for commenting!
Have you ever cooked this dish to approximately 200 degrees F? I do a lot of BBQ and for pulled pork you typically cook unto 200 so you can shred the pork. I’m thinking pulled pork might be fantastic but I am worried that the glaze might char too much.
Thanks!
Hi Christian! I haven’t tried this cooked like pulled pork. I bet it would be good! Let me know how it goes.
Worked great tasted even better and I tried it on pork chops on the grill, very tasty!
Love the idea of doing this on the grill! Great tip John!
It’s the most amazing pork meat for cubano sandwiches. I have made it in the oven and also in a slow cooker. Both ways were excellent. I make a couple of roasts at a time and freeze them. It’s the best!!!
Great idea to make some ahead to freeze! Thanks Kristie!
I was given 6 Pork Loins at five pounds a piece and would like to use the recipe. How would you suggest altering the cooking for this?
Hi Jenny! I would look up a recipe for roasted pork loins and use the roast times for that. Enjoy!
I found sour orange at my publix supermarket in the international foods section.
Score!! That’s awesome!
Your eye for interesting dishes is impressive! So is your photography. I will follow you on Pinterest and hope to add more recipes to my repertoire.
Thanks Charlatan!
Why thank you Neal! I hope you find some other recipes to try!
I made this with a 6 lbs roast and made a meal for another family too. It was great! I used fresh squeezed orange juice and don’t modify too much at all. I marinated over night for a good 20 hours.. I couldn’t taste the mint at all, so I wonder if omitting it would matter. It browned well, but I cooked it for the first 30 minutes at 450, so the ends in some spots were a bit charred. It was still tender and wonderful to munch on. The crispy ends tasted like chicharonnes/pork rinds, and that was my favorite part. I’ll make this again when my dad is in town!
I’m so glad you liked it Julie! This recipe is not meant to taste minty at all, the mint adds a crucial flavor element traditional to mojo that you won’t get without it. I wouldn’t skip it!
Hi there,
This recipe sounds amazing! I would like to make it on a BBQ, have you got experience with this and can you give any advice on cooking times, maybe?
Thanks so much for your advice in advance.
Julia
Hi Julia! I have not tried it on the grill unfortunately! I’m sure it will be amazing. I would google recipes for grilled pork shoulder and go with the times suggested. And be sure to use a meat thermometer! You could also poke through the comments section on this post, I bet someone has grilled this before and may have given tips.
I replaced the pork with canned jack fruit for a vegan pulled pork alternative, It was absolutely delicious! I’ve since cooked a pork fillet in the slow cooker in this marinade too and it was no less delicious!
That is awesome Sherry! Thanks so much for sharing your idea!
I tried it yesterday and it was delicious! My wife loved it too. Can’t wait to try more of your recipes :)
That’s great Philipp! This recipe is totally worth it. Did you make the Cubano with it? I know it’s hard to save any for the sandwich but it is so amazing if you do. Thanks for the note!
Hello! I cannot wait to try this recipe, one quick question though. I’m not sure how I feel about mint. I usually omit it in most recipes just because I am scared of having a minty toothpaste taste lol. Would it be fine to omit? Should I really just go ahead and do it and live life on the edge? This looks soooo good!
Hi Lexi! Live life on the edge! I promise it is not minty AT ALL. I actually just responded to another commenter who tried the recipe as-is and said she might leave out the mint next time because she couldn’t taste it. But I’m telling you, the mint and cilantro combo is what give this mojo pork it’s distinctive flavor. Don’t skip it!
I made this marinade with boneless chicken thighs last night, and my husband grilled it since he is the master of the grill. It was so good, it seemed sinful! He just kept saying, “oh my gosh, why haven’t we ever made this before?!?” I am sure we will be fighting over the leftovers for lunch today , lol!
I am going to triple the recipe and grill this up on Memorial Day for cubanos along side the burgers. I’ll let you know which dish my extended family wipes out first! Thank you for the amazing recipe!
Lots of people have tried this marinade with chicken, I don’t know why I haven’t tried it yet! It sounds amazing! If I were there, I would fight you for the leftovers too :) Thanks so much for the review Latisha!
I made this today and it turned out great. I used a 6.5 boneless pork shoulder and increased recipe to compensate. We served it with a vegetable paella and salad and loved it.
Will definitely do this again.
Veggie paella!! That sounds amazing! Great combo, thanks for the idea!
I would love to make this pork dish, but am not interested in turning it into a sandwich. What sides do you think would go well if the pork was the main dish?
Thank you!
Hi there A.! You are about 2 weeks too early! ;) I’m literally working right now on the recipes to pair with this dish, specifically Cuban black beans and fried plantains. I will add the links to this post when they go live! (So pork, rice, beans, and fried plantains is how I would serve it)
Hi! Can’t wait to try it! I was wondering if I could use a pork tenderloin instead, and if so how would I adjust the recipe?
Hi Brianna! I haven’t tried that. Pork tenderloin is a lot more lean, so it won’t be as flavorful. I really would recommend the shoulder.
Brianna- I’ve made this as a marinade for pork tenderloin multiple times and I promise you don’t lose any flavor! I like to make a little extra marinade kept to the side to brush on while grilling.
Ive just finished all the things for my feast tonight except the pork which is in the fridge marinating. My family decided to make fresh pita breads and stuff them with the pork, guacamole, pico de gallo, homemade hot sauce, and a yoghurt sauce. I hope it will be good. Thanks!👌
Oh man! That sounds amazing! I love the idea of stuffing this in pita bread!! I will have to try that!
We’ve made this many times, it’s a winner!
anybody try this recipe using Sous Vide?
I live in TX and actually have several sour orange trees. I’ve never found anything to do with them except use them as centerpieces. I’d like to use them for this recipe. Do you suggest using the amounts of orange and lime juice as in the recipe if using sour orange juice?
That’s a great question Rachael! I’ve never used sour oranges so I can’t be sure. I would try using the same amount of sour orange juice in place of the orange and lime juice to start. Let me know how it goes!
You would just use the sour orange juice.. no lime or lemon added to it.. depending on the size of the roast using the same amount .. so one cup of sour orange instead of 3/4 orange juice and 1/2 cup lime juice. Sour orange juice is hard to come by in Arizona and I sooo miss my Miami flavors! If you ever wanna ship some out give a girl some help! Lol
I wish I can buy them from you.. I love sour oranges 😊
If you have sour orange trees, you are blessed! You have a gold mine! Use sour orange juice like you would lemon juice in recipes. Do you like lemon pies? You’ll LOVE sour orange pies! Use it instead of vinegar to make salad dressings. Like lemonade or limeade? Try sour orangeade instead. Sour orange juice, along with a little olive oil some minced fresh garlic and salt and pepper, makes wonderful marinades for pork, beef and chicken. Use sour orange juice instead of vinegar to make pickled onions for use in tacos, Greek gyros, and all sorts of Mexican dishes. You can even make sour orange marmalade which pairs perfectly with meats or on toast. I juice and freeze my sour oranges when they are ready, so I have the juice all year around. I also zest the oranges, mix with water and freeze as ice cubes so I have the zest anytime I want it. Google sour orange recipes. There are lots of ways to use your sour oranges.
I’m giving this recipe a try tonight. The marinade smells so good I think I could eat the meat raw. I made fresh bread yesterday, and this pork will be used to make cuban sandwiches. We are watching “Chef” to get in the mood… to cook.
Chef really does get you in the mood! For cubanos!!! Yum, enjoy! :)
Finally decided to give this a go as i never made a pork roast so i was nervous!!! Omg it was delish, i used a pork loin boneless and it came out amazing. Also kept my degrees on oven at 425 bc i wanted a really crispy crust. Was planning on using leftovers for Cuban sandwiches but my family of three devoured it lol…there’s only a smidge left for me to sneak a Cuban Sammy haha
I guess that means you need to make it again! Cuban sandwiches are so good! I’m glad you liked the recipe :)
I spent the day making this and while my pork was marinating I watched Chef to get amped up. So hungry! Can’t wait to see how it turns out.
Sounds like the perfect day!! Nothing will make you want a cubano more than that movie!!
Could I cook this in the slow cooker
Hey Brittany! You will get nice, tender meat, but it will not have that roasted, cracky edge, which is the best part in my opinion.
I want to try this for a dinner party Friday, but I can’t do cilantro (I’m one of those people who taste soap when I eat it). Should I sub another herb (parsley?) or just skip it all together? Thanks!
Hey Maggie! Sorry I’m too late getting back to you about this. How did it go? I think parsley would be a perfect substitute!
Very nice! I do it sometimes and it’s always very good! Merci for the recipe from France!
I’m glad you like the recipe MB! I’m trying to remember how to say you’re welcome in French but I’m coming up blank. Haha! #Itookspanishinhighschool ;)
This is the most amazing pork dish I have ever made. And I’m close to 60 years old. So good, definitely recommend!
Really enjoyed your Cuban Mo Jo Pork Roast recipe. Wondering what would be the ideal side dishes? Thinking something with a sauce with beans or whatever ideas you may offer.
Thank you!
Hey Nanette! Great question. I think this would be amazing served with rice and beans and a big ol salad. I recommend these Traditional Tejano Pinto Beans, and maybe this Coconut Jasmine Rice with Cilantro!
I made this for my family a few months ago and they devoured it! The marinade is spot on! This weekend I’ll be making it again for our camping group….. we will be using it for cubano mountain pies (hobo pies) and my mouth is already watering….. than you so much for sharing this recipe!
cubano hobo pies!! That sounds amazing!! Genius.
Loved the flavor of this marinade! I’ve been in a pork rut lately, so this was a great change. And I used the leftovers for Cuban sandwiches later in the week. Love a meal that I can get double duty out of.
Yes, two meals in one is always the best! Thank you for commenting Lisa, I’m glad you love it.
I want to try the Cuban Mojo Marinated Pork with pork shoulder steaks. How would I adjust the cooking time/temperature? Thanks!
Hi Janet! I would look up a different recipe for roasted pork shoulder steaks and see what times they suggest.
I bought a 6 lb shoulder and it is marinating as I type this. How long should I cook it? Thanks!
Hi Marianne! Sorry I’m too late to be helpful, I would just use a meat thermometer next time!
Hi I came across your recipe and I’m going to try it today I e one question though is there some kind of dressing/sauce I can serve it with?
Hi Jillian! You can definitely boil down the excess marinade and serve it with the meat!
Funny I came across this and read about the movie Chef. My mouth waters every time I watch it and have been dying to try a Cubano! Which is why I’m on Pinterest searching for Cuban Pork. So excited to try this today!
Seriously, I didn’t love that movie, but they do a REALLY good job with the food filming part, it makes you want to try a cubano more than anything!!
This was delicious!
Having lived & worked on a few Latin Caribbean islands there is a substitute for Seville oranges; it is made by “Goya” and is labelled “Naranja Agria”. From the D.R.
Sold in most latino groceries, even in Canada.
Anyone who does not read Spanish, and drinks from the juice bottle in the fridge, will never do so again😏
Thanks for the tip Katherine, I didn’t know you could find it in stores! Haha, I would love to see the face of someone drinking that thinking it was regular OJ!
Hi!
Quick question – do you remove all of the marinade, even the garlic and herbs, before cooking? It seems like those things may burn in the oven, but that it would lose some flavor if removed? Thanks!
Hey Sara! I just take the meat out of the bag and put it directly on the rack that I’m cooking on. No need to scrape off herbs or whatever. You want to keep all that flavor on there!
Would you have a suggestion to make this in the grill?
Hey Jodi! I have never grilled this. What I would do is look up some other recipes for grilling a pork butt, and following the cook instructions they recommend.
Great recipe here. I have to try this before my son goes back to school – kinda like a treat for him. The problem is I’m not sure if pork loin would still be great! I must find out!
Hey Faith! Did you try it with the pork loin? How did it go? I imagine it would work fine, you would need to adjust the roasting times though.
This recipe was simple but so very delicious and moist. It’s definitely a keeper. I served it with roasted little potatoes with rosemary, thyme, garlic, and olive oil and sauteed green beans.
Hey Sook, that sounds like a great combo! Good side dish ideas. I’m so glad you liked the recipe, and thank you so much for commenting to tell me so! I love hearing from you!
This sounds yummy! How long would I cook if I used pork chops? Thanks!!
Hey Angela! I’m not sure, I would look up a recipe for roasted pork chops to get an idea of baking times. Let me know how it goes!
I was able to find sour oranges, how much juice should I use?
Hey Jayma! I couldn’t tell you for sure. I’ve never tried it. I would replace all of the lime juice and orange juice with an equivalent amount of sour orange juice. Let me know how it goes!
This was really good. Really impressed my family.
I have made this a few times now, I have found the more cilantro the better people I make it for like it, I used this for Cubano sandwiches at work and they ate it all, there was none left and I used a 4 pound shoulder without a bone and between the four people there they ate it all, that is how good this is.
Hey Lindle, thanks for the review! I’m so glad you love the recipe! I agree, the more cilantro, the better!
Will the cook time be the same if I’m using boneless pork loin (two halve pieces)? I couldn’t find shoulder.
Hey Sara! I don’t know how big the pieces are so it’s hard to say. I would definitely use a meat thermometer! If you have one, use the kind of thermometer that stays in the meat while it’s in the oven, like this one. Let me know how it goes!
Can this be grilled?
Hey Robert, I imagine so but I’ve never tried it! I bet it would be delicious!
Great recipe. Did it last night and everybody loved it :) nothing left. Wanted to do some cubanos. Well will have to do some more. Thank you for the recipe :)
I will look at your other recipes
From Tahiti
Hey Tumata! I’m so glad you guys liked it! It is a bummer that you didn’t get to make Cubanos, I think that means you need to make the pork again :) Those cubanos are killer. Thanks for the comment!!
Question: in the recipe ingredients it indicates minced garlic but in the directions it says smashed garlic? Thanks
Hey Joyce! The recipe indicates that if you are using a food processor, no need to mince, if you are doing it by hand then mince with a knife.
I made two of these for my kids’ teachers as a last day of school appreciation gift; it was a hit! Loved the flavors!
Wow, that would definitely make me feel appreciated if I were a teacher!! Way better than a starbucks git card! :)
hi love your recipes I was wondering do uthink this recipe would be used om a ham. Thank you
Hey Marsha, I haven’t tried that! Not sure how it would work out. Were you thinking like a smoked ham? It would definitely be different.
Hi Karen!
This is a recipe I am going to try soon. I just wanted to say that I love your website and the update was great!! Love the photos. That way I can see if I am doing it right. I have tried many of your recipes and none have failed me.
I have a question. Would you ever consider including nutrition information at the end of each recipe? OR ~ do you know of an app where you can put in the recipe and get the nutrition information? This would be very helpful to me, and I would assume others.
Thank you so much!
Hey Maureen! Thank you so much! So happy to hear you like the update. And so happy you’ve had success with all the recipes you’ve tried! Huge compliment :) And no, since I don’t focus on healthy food perse, I probably won’t ever do nutrition facts. I don’t want to know!! ;)
This mojo is delicious, but it is not Cuban style … The pork mojo that we use only has cumin, sour orange (as you said), onion, garlic, pepper, and oregano. Mint is not common for cooking in Cuba. :)
Good to know Dani!
Should I let this come to room temp. before I stick it in the oven??
Hey Cindy! Nope I never do!
I made this recipe and actually left it marinating for 2 days in the fridge. Cooked it last night and it was amazing! If I were grading this recipe I’d give it an A++ paired it with a cilantro lime fresh corn and black bean basmati rice. Very nice fresh and reminded me of a summer vacation!
this would be amazing with corn and rice! I’m so glad you liked it!
Do you think this would be good on steak? That’s an awful lot of cilantro. I do not like too much cilantro, do you think I should cut back on the amount by say a 1/4 of a cup?
Hey Julie! I’ve never tried this on steak, I bet it would be good! And yes I definitely think you could cut back by 1/4 cup and be just fine! Enjoy!
It was delicious on chicken thighs! Marinated them for about 6 – 7 1hours. It was delicious on steak, but it also ruin my steak (didn’t read this in time to stop it). Apparently high acidic marinades can have a bad effect on steaks. I marinated 2 NY strips for 22 hours. It made them a little tough. I would only marinate steaks for about 2 hrs in the future.
I would definitely make this again.
Oh that is good to know about the steak Julie! Thank you for the tip!
My next door neighbor and I prepare a new international recipe on Thursday. I prepared this Cuban Mojo Marinated Pork and my guests loved it. The aroma of the ingredients made my mouth water. The pork formed a beautiful crust as it roasted and the pork was juicy and flavorful. Everyone declared this a “must prepare often” recipe.
That’s awesome Katie, what a fun tradition! In my family we have a tradition of cooking a meal from a different cuisine every year on Christmas Eve. We’ve done German, French, Filipino, etc. We will have to do Cuban next year and make this!
Roast was moist and flavorful. I could taste the garlic and cumin but not the mint. Maybe try more mint next time. And I will make agsin.
I’m so glad you liked it Brenda! The mint is definitely more subtle. It blends in with the other ingredients to make a really unique flavor. Thanks so much for the review!
Was just wondering how much salt to use? I always undersalt so wanted to get it right this time! Thanks!
Hey Vlady! How did it turn out? Did you try it already? I would use at least a teaspoon of salt, if not more.
I’m not a real big fan of pork , aside of Bbq maybe but this recipe is by far none Fan-f-in-tastic ! Explosive flavor, juicy nice crunchy outer layer. Will always be my go to pork recipe. And if all your meals are anywhere NEAR this good will you marry me !? Lol . Thanks Megan.
I’m thinking about making this for a dinner party. How long would you cook two pork shoulders? Thanks!
Hey Megan! Cook times would be the same. I hope it goes well! Have a great party!
Can this recipe work on the BBQ spit?
Hey Stephen! I’ve never tried it! Let me know how it goes!
I’ve made this twice & it didn’t turn out as described. Didn’t look anything like the picture either. I consider myself a good cook so I don’t think it was anything I did or didn’t do, just not a good recipe. Sorry!
Hey Kristin! I’m sorry it didn’t work out for you! Hundreds of people have successfully made this recipe, I can’t think what went wrong!
I Followed all the instructions. This is a poor imitation of a Cuban dish. I will not try again or the rest of the dishes. Sorry this is not even a one star.
Aw man, sorry you didn’t like it Elsie! I’m surprised because so many hundreds of people love this recipe!
Thanks for the amazing cuban pork recipe! Used to make the mojo pork and the cuban sandwiches the next day! Huge Hit at my house! Shared over on Super-Safeway
Awesome, I’m so glad you liked it!
I made this pork this past weekend and then used it to make the Cubano sandwiches. Both were a hit! Thx for the recipe!!
Yeeesss I’m so glad you followed through and made the sandwiches! It’s so good right! Thanks for the comment Mike, have a great day!
I knew it was a bad idea to check out this article before grabbing something to eat. The roast looks incredibly good (very good photos, by the way) and I’m already thinking about the smell of it… Oh, and I’m really curious about the taste of the real Mojo sauce, with sour oranges, but they’re almost impossible to find here. Overall, great recipe, congrats! :)
Thanks Ushmana! I hope you enjoy it!
I am so excited to try this recipe!!!!! I have been long looking and searching for the perfect Cuban spiced pork roast recipe specifically for my favorite Cuban sandwich. I have certainly had a few that just aren’t what they should be. It’s all in the roasted pork – the flavor. THANK YOU for providing this recipe. It sounds very promising. I can tell by the excitement in how you describe the flavor that this must be it!!! Yayyyy! I can hardly wait! :) Thanks, again!
Hello Karen,
Honestly, you’ve shared so many amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!
Thanks so much Jane! I’m glad you’re enjoying the site and I hope you get to make some of the recipes soon!! Have a great weekend!
This roast came out beautifully. I wish I could upload a picture of it. It wasn’t a difficult recipe, but it looks and tastes like a masterpiece. I wish I had made a little extra of the marinade to drizzle over it at the end. Thanks so much, this ones a winner.
Masterpiece is a great description for this Sherri! Thanks so much for your review!
We tried this recipe last week and my fiance just about cried. We LOVED it! We’re trying it again this week but with chicken instead of pork. Thanks for sharing it!!
Haha! That’s awesome, so glad you guys liked it. Great idea with the chicken!!
The Cuban mojo marinated pork was delicious. Now it’s the only way hubby wants me to cook it.
Awesome Kay! I’m so glad you both enjoyed it!
This looks amazing. I love Cuban food and can’t get enough of it when I’m in South FL. Great recipes(just saved that Top10recipe post)
Thanks Anna! Someday I need to visit Florida to try out some Cubanos!
Hi there! I have this marinating right now but my husband bought a shoulder roast that is both bone-in and skin-on! Should I have removed the skin? Do I need to do anything different when I roast it?
Hey Dani! I wouldn’t even worry about it, just follow the recipe as usual. I used a bone-in once and it was fine. I’ve never done skin on but I bet it will be delicious!
Hi, I meant to reply sooner to tell you that the pork was delicious and worked just fine with the bones and skin. And I did also try the Cubanos the next day and they were delish! Thanks!
Awesome, I’m glad it worked out Dani! love those Cubanos!
Made it… loved it!! Served it with an herbed pilaf and cucumber relish!!! Will make again and do tacos with fresh guacamole!! Thanks for the recipe!!
ooh, cucumber relish! Sounds good. I’m glad you liked it!
Hello, I have a question. A situation just came up after I put the pork in the marinade. I cannot cook it tomorrow night as planned. But I can cook it the following night. Will it be ok to sit in the marinade for twice as long?.
Hey Michelle! Yes, it will be just fine. Enjoy!
It was AMAZING! We made sautéed onions and peppers, used sweet hot mustard, Swiss cheese, dill pickle slices and used French rolls to make sandwiches. My entire family devoured it! Thank you so much!!!
What would be some good, easy sides to go with this and is the cilantro 1 cup of leaves then chop? I can’t wait to try this!
Hey Ashley! I would chop first, then measure. I think I used 1 whole bunch of cilantro. Here are some side ideas!
https://thefoodcharlatan.com/2016/01/07/spanish-cauliflower-rice-to-eat-with-mexican-food/
https://thefoodcharlatan.com/2015/11/23/roasted-sweet-potatoes-and-brussels-sprouts-recipe/
https://thefoodcharlatan.com/2016/08/16/parmesan-crusted-zucchini-and-yellow-squash-recipe/
https://thefoodcharlatan.com/2014/09/09/pineapple-spinach-salad-recipe/
https://thefoodcharlatan.com/2014/05/23/copycat-cafe-zupas-poppyseed-dressing-spinach-bleu-cheese-salad/
and here’s my whole list of side dishes if you want more ideas:
https://thefoodcharlatan.com/category/side/
Oh my goodness! This is the best pork I’ve ever had! Thank you so much for the recipe.
So glad you liked it Caity!! Thanks for the review!
I made this last week with a pork butt and it was delicious. Was wondering if you have made it with boneless pork loin. I know there is very little fat on them but they are on sale this week and thought I might give it a try. Great recipe!!
Hey Barbara! No, I’ve never tried it with pork loin. Let me know how it goes!
Made it tonight with the pork loin. Good, but not as tasty as with the pork butt. Thanks for the quick reply.
Good to know Barbara! Thanks for the feedback :)
Can beef be used as a substitute for the pork? I’m wondering what cut would be best.
Hi Safaa! I’ve never tried this with beef. Honestly I have no idea how it would turn out! Let me know how it goes!
Boneless? The first picture has a bone in it.
There is an asterisk on that ingredient, and below it says, “*I accidentally grabbed a bone-in pork shoulder. Worked great!”
Searched “mojo chicken” on Pinterest after recalling an article I read many years ago in a “foodie” magazine. Made this, using thick center-cut pork chops. My intent was to grill them on low, but I ran out of time and motivation, so they went in the oven. Because they don’t cook as long they didn’t develop the “bark”, and I’ll do it differently next time, since I think the direct heat of the grill would change that. But they were absolutely the best pork chops I have ever made, as far as flavor goes! I just wanted to come back because so many folks are cooking for smaller families, and it is well worth making the marinade no matter how you’re going to use it. Just don’t worry about it when chops or a smaller today don’t look like the photo, and I’m sure you’ll want to make the “real thing” when you have the larger roast handy.
Thanks for the review Katie! i will have to try this with pork chops next time! Others have tried it with success too. It sounds amazing! This marinade really is the best.
Mine didn’t get as crusty and gorgeous as yours when I made this the other night, but MAN OH MAN that flavor!! Can’t wait to make Cubanos for dinner with the leftovers tonight. Delicious!!!!
How did the Cubanos go Chris? I’m glad you liked the pork!
I made this yesterday and it was scrumptious! I have mint and cilantro growing at our house and I loved clipping fresh herbs to use in this recipe. It was a huge hit with my family too. Thanks!
Using herbs from your garden is just the best, right Amber?? So glad you enjoyed the recipe :)
I accidentally got 3 relatively equal sizes of pork, instead of one big piece. How do you recommend cooking it since it isn’t one piece? (They are like pork steaks…)
Hey Jennifer! I would marinate as usual and then use a meat thermometer to roast. It definitely won’t take as long!
Thank you!
No need to reply. I just followed the link to the original recipe.
Thanks!
Oh good I’m glad the original post offered clarification for you Heather! It’s meant to brown up pretty quick in that first half hour. How’d it turn out?
Quick question…
I have the roast in the oven right now. Since it’s browning rather quickly, I decided to reread the recipe as I thought maybe I messed up the temp. Everything seems to be right on my end.
What I’m wondering is:
The recipe calls for a boneless pork shoulder what is what I bought. I just noticed your photos are of a “bone-in” pork shoulder.
Do you think that’s the reason why mine is browning so quickly? I did reduce the heat to 325 degrees as I don’t want it to dry out.
Any thoughts would be great!
which is what I bought…
I am doing this up right now. The crust looks delectable. The marinade smelled so good, I bet it could serve as the base of a helluva salad dressing.
How did it go Jorge?? Did you boil the marinade to use as a salad dressing? I bet that would be delicious!
I did not do the salad dressing this time. The pork roast however was delicious. The crust came out like the picture, and was right on par with the Cuban restaurant that I frequent here in Tampa. I have tried this with the store bought Mojo Criollo marinades, and there is no comparison. This recipe is the real deal.
P.S. Thinking about adding some tamarind to this next time.
Wow, on par with a restaurant in Tampa! High praise indeed. I’ve never been but I hear Tampa is the place to go for legit Cuban food. Awesome! So glad you liked it! Also love the tamarind idea, that would be tasty.
This recipe popped up on my Facebook news feed today and I was impressed! I mentioned it to my boyfriend this afternoon and we’re going to attempt this tomorrow on the smoker. We’re prepping to marinate it tonight and hopefully it comes out just as delicious!
Ooh on the smoker! Fun! I think other readers have tried it with success. Did you make it already? How’d it go?
The recipe calls for pork shoulder and you say you do not trim anything prior t cooking. Are you actually calling for a pork butt like is used for making pulled pork? It usually has a fat cap on one side about 1/4″ thick similar to a brisket. It also is usually a thick, cube shape piece of meat with lots of internal fat that normally cooks out when making pulled pork because of the very long slow cooking. Is this the same cut of meat you are using?
Hey Bob! You clearly know way more about pork than I do, haha. It’s the charlatan coming through. :) The original recipe said to get a boneless pork shoulder, I used a bone-in shoulder. There are photos in the post of the raw marinated meat that you can look at if you want. Also it might be helpful to follow the link to the original source, found below the recipe. Good luck! Enjoy!
Your Cuban Mojo Marinated Pork must have been amazing! I’m a vegetarian, but I made the pork for my husband and son….and they loved it! My son was hesitant to try it, but he finally did. Then he went back for seconds….and thirds….and FOURTHS!!! (He’s 13 and has a bottomless pit for a stomach!) Thanks!!!
Those bottomless pit teenagers!!! I’m so nervous for my kids to grow up and eat me out of house and home!! Ha. Glad they enjoyed it!
it seems a shame to throw the marinade away! I understand the danger of eating something that’s had raw meat marinating in it, but can’t you take the marinade put it in a sauce pan and cook or boil it for some time And then use it as a sauce to drizzle over your meat?
You are so right Debbie! I agree it seems like a waste! Other commenters have mentioned boiling it and then simmering for a while to kill the bacteria. I’m sure it would be safe if you did that. And delicious too! Try it out, let me know what you do!
I made this roast for our Sunday night dinner today. It was delicious! Hubby loved it. We are also looking forward to using the leftover for the sandwiches tomorrow night! and I’m going to stick the rest into potstickers later in the week. Thanks for posting this recipe, it was great!
potstickers!!! That sounds like basically the best idea ever Sarah!!!! Thanks for the review :)
Hi there,
I am looking forward to making this but our local grocer just had pork shoulder (picnic roast). Do you think this would still be ok.
It is about 3 lbs. Thanks.
Hey Betty! Yeah, I think it would be okay! Just use a meat thermometer to make sure you don’t over/undercook it. Let me know how it goes! Lots of people have asked about this but I’ve never tried it.
This looks delicious! Do you have any suggestions for making it with boneless pork tenderloin? I have a 2.5 pound tenderloin, and just wondered if I need to adjust the temperature/cooking time? I can’t wait to try it!!
Hey Kara! I’ve never tried it with a pork tenderloin. I would cook it at the high temp for the first half hour as suggested, then lower it and use a meat thermometer to know when it’s done. Hope you like it!
Hi, I’m Cuban born and raised, a true cuban pork roast would use a fresh pork whole shoulder bone and skin on or better known as (Pernil) in Spanish. but unless you live in a area that is proodomintly of Latin decent it’s hard to find. I moved to Tennesse from Tampa Florida and the only way to find one is by going to the slaughter houses. The new cuban version of making Cuban pork is with cilantro and mint but the traditional Old School pork would never use cilantro that’s used by those of Mexican decent we would use sour orange instead of the O.j. and Lime but if you can’t grow your own sour orange tree or buy them fresh at the Latin market the o.j. and lime are a great substitute. I’m growin my own dwarf sour orange tree because true sour orange for pork and chicken are the best….. If you look up Cuban recipes on Icuban.com they are pretty good but sometimes they even change recipes sometimes. I’m old fashioned and lime sticking to the old. Good Luck and happy cooking.
Thanks for the info Dalia! I didn’t know the cilantro was from Mexican influence. I’m glad somebody put it together because it tastes amazing!! Someday I hope I can get my hands on that Pernil you’re talking about because that sounds sooooo good!!!
Do you slice the pork for the sandwiches the day you cook it or the next day when you make the sandwiches? How do you reheat the meat for the sandwiches microwave?
Hi Melissa! You can slice the pork for sandwiches immediately after resting, or you can do it the next day. And I don’t reheat the meat for sandwiches, it gets warm enough on the grill. Enjoy!
Hi,
I just found this recipe and it looks great. I got my ingredients and am ready to make it, but I just reallized I bought a pork loin instead of a shoulder. Do you think it will work or should I go back to the store. Thanks so much. I’m kind of new to cooking pork.
I haven’t tried it Kelli but I’m sure it will taste great!
Sadly, I used to love Cuban food when living in homestead and Tampa but after that it wasn’t so easy to find in sc and nc. I would love to try this but mint and cilantro do not like me and I don’t care for the results if I eat them. I’m gonna try this without them but they are such a significant portion of the recipe I wonder if you could suggest something to replace them with. Food wise, they are the only things I can’t handle, except seafood, which I miss terribly as well.
Oh bummer Donna! I’m trying to think what a good substitute would be. Parsley might be good. That’s the main herb in chimichurri, so it would turn out a lot like that. I still think you could try it omitting the cilantro and mint entirely and it would still turn out delicious. Let me know what you try!
My hubby hates the mint, so I omit that but everything else works and he can’t eat it fast enough. We live in Phoenix, and have sour oranges planted EVERYWHERE as landscaping trees. I have also used combos of lemon/lime when the oranges are not on the trees.
Oh that is so cool that you have access to sour oranges! I hope to try it someday! Thanks for the review Lilly!
After the first 30 minutes and you turn the oven down do you still cook it uncovered or do you cover it so it doesn’t dry out?
Hey Karen, great question! I don’t cover it. I do tent foil over the meat AFTER taking it out of the oven so that it doesn’t get cold/dry while it rests. Hope you love it!
Oh my gosh this looks amazing! After seeing this on Pinterest I literally ran to the store to get the ingredients… Only problem is the smallest bone in pork roast they had was 7.5lbs. How much longer do you think you would plan to cook this? I have a meat thermometer and will use it I just want to serve this to some company on Friday and would like it to be somewhat warm. Thoughts?
Hey Alex! I’m sorry I’m no help. I don’t really know how much longer it would take. I would just depend on the meat thermometer. Good luck!
Thanks on the menu for Sunday now can’t wait.looks heavenly
Hi do you trim the fat/skin from the pork shoulder or leave it on.Thank by the way looks delish.
Hey Kev! No, I didn’t trim anything but you certainly could if you wanted to. Enjoy!
yummy!! I live in southern cal and have a few neighbors with sour orange trees great for marinating chicken also!! Look in your Hispanic aiel at the market they May have bottled mojo and sour orange( Naranja agria) my cousins wife is Cuban and an amazing cook has taught me great ways to use the stuff! Thanks for the recipe can’t wait to make it for her!!
No way, that is awesome! you will have to try this recipe with the sour oranges and tell us how it turns out!
We live in Louisiana and you cant have anything without rice. Made it today and served over rice. DELICIOUS! Thank you for something new for us to enjoy!!!!
Everything is good with rice, right? :) Thanks Kristi, glad you liked it!
For bone in roast how long would you recommend cooking it?
Hey Leah! The one I cooked for this post was bone-in, and I used the cooking times listed. I wouldn’t do it without a meat thermometer. Hope this helps!
I made this for a big family get together! It was amazing! Huge hit! I put it on the bbq and cooked it on low coals for about 5 hours! I made coleslaw with some of the marinade and some mayonnaise and a little extra cumin and made sandwiches with the meat and coleslaw. Next time I’ll make extra marinade so we can drizzle it when serving. Thank you for the delicious recipe! We will use it again often!
Ooh Andrea that sounds amazing!! Love the idea of putting this with coleslaw, and I’m sure slow roasting it was awesome. Thanks for sharing!!
Sounds AMAZING!! Question, have you tried cooking it in a slow cooker?
Hi Daniela! This recipe wouldn’t work in the slow cooker. I mean, you would still get great tasting meat, but none of that crust. I suggest searching on Pinterest for slow cooker mojo pork :) Happy cooking!
I had sour orange trees in Florida, basically, they are the root sick upon which other orange varieties are grafted. As usual, root stock is stronger so it will take over the variety if you’re not careful. I even found sour oranges in Florida west coast grocery stores (Publix). We also got puerca asada (Cuban pork) with rice and black beans and plantanos (fried plantations) at the mall food court. I can’t wait to try this recipe!
That is awesome Joan! I need to find a good recipe for Puerca Asada. Yum. And why don’t all food courts have that?? Thanks for commenting, I hope you enjoy it!
I just marinated pork with sour orange (or equivalent) and garlic. And my boss taught me to do the same with turkey, so good when i roasted it with the dark meat sitting in the marinade!
This looks incredible. The glaze on the outside of the pork has my mouth watering. I will definitely be trying this myself. Thanks for sharing!
This was lovely and delicious on a chilly day. I think next time I’m going to try smoking the meat, and I will absolutely try the sandwiches once I source the right type of bread.
Smoked!! That would be awesome! So glad you liked it Barbara, thanks for the review :)
Could you use this a freezer meal?
You could certainly freeze it when it’s all done roasting. You could also make the marinade, add the meat to the bag, then freeze. Let thaw in the fridge and only cook when it’s completely thawed. Good luck!
The Cuban pork recipes looks so good! Do you think it would work well with boneless chops?
Hey Leanne! I haven’t tried that but another commenter on this post said she tried it with chops and it worked great. Hope you like it! PS My middle name is Leanne! Leanners unite! :)
Made this tonight and it was delish!!! A definite do over!
Awesome, Charlene! Thanks for the review. Glad you liked it!
Have you tried it on a grill? I was thinking about making it on my Big Green Egg – the roast looks awesome! :D
I haven’t, Sidsel, I bet it would be awesome! I would use a meat thermometer to make sure you don’t overdo it!
I made this for dinner tonight & it was so good! I served it with plantains with mojo sauce & black beans and rice. I have tried several Cuban pork recipes, but they did not begin to have the wonderful flavor that this roast has. It is better than the one my favorite Cuban restaurant serves! I will definitely be making this again & again. It’s a keeper. Next up will be Cuban sandwiches with the leftovers. Thanks!
Woohoo! I’m so glad you loved it Jean! I seriously need to make myself some plantains and beans next time, that sounds crazy awesome.
I made this for dinner with pork chops, it was great! Thanks for the recipe!
Awesome Sara, glad to know this recipe works with pork chops! I’m glad you liked it. Thanks for the review!
Marinating this bad boy now so we can have Cuban Sammiches for my Mother’s Day lunch!
NICE. Also, why do I never say sammiches? Happy mother’s day!
I will let you know how it all turns out!
This looks amazing! I’m making it for a party this weekend but with just one oven I need to accommodate the temperature for other things I’m making. Can I turn the oven to 350 instead of 375? How much longer should I roast it?
Hi Marta! I would recommend using a meat thermometer to determine when it’s done, I don’t know how long it would take at 350. I suspect if you skip the initial high-temp for 30 minutes you will not get the same crust, so I wouldn’t cut that out. Hope it works out for you!
Do you think I could use a fresh ham instead?
Hi Genevieve! I’ve never tried this with a ham, I’m sure it would taste great. Let me know how it turns out!
Oh my goodness. That meat looks UNREAL. The skin is so golden and crispy, and I totally need to try it. Pinned, and now drooling for pork at 8am.
This pork roast is incredible!! I want to eat it all! I really liked Chef. It should come with a “do not watch this if you’re hungry”. Pure food porn. Delicious and funny too! Pinning the pork.
I feel my eyes swelling with tears already… This pork looks amazing!! ;)
I’ve literally been talking about this pork recipe since you first sent me a picture of it. I cannot believe HOW juicy it is and I can’t wait to make it. Seriously, I was telling my mom all about it when she was here – it’s that good!
I really liked Chef, it was one of the cutest movies I’ve seen in a long time. Although I was thinking “really, John Favreau, you wrote Sophia Vergara as your ex-wife?” Ha ha…I guess I could write a role for Chris Hemsworth as my husband in my next (imaginary) movie. Love the looks of this pork, it looks so flavorful! And gorgeous photos, too!
Looks amazing! Now does any one have a good recipe for the complete cubano sandwich?
Hey DapperDon! The Cubano recipe will be on the blog next week, probably Thursday.
It looks delicious. I’m gonna try it this week. Do I cook it with skin on?
Thanks! Pork shoulders don’t come with skin on, as far as I know. I’m no butcher though. I didn’t remove anything before I marinated. Hope you enjoy!
I asked the butcher he said the pork shoulder is best without the fatty part (don’t get pork shoulder -Arm) unless you are making pozole or something like it
making this tonight
This pork looks incredible! Love the flavors!
Oh man this looks so good! The meat looks so tender, but the crispy crust. I think it’d be perfect for an early lunch right now!
A whole cup of cilantro! You’ve managed the impossible, I’m actually craving pork Karen! I’m thinking street tacos! :)
Daaaan! This looks good Karen! That crust looks ah-mazing!
Oh my gosh, Karen, the pork looks soooo juicy and delicious! And that charred crust!!! Love that movie “Chef”, and I need this Cubano in my life. Pronto!
What kind of mint did you use
Hi Wendy! I just used the kind that was sold in the grocery store! I’m afraid I don’t have a ton of mint knowledge. I’m sure it would be good with any kind you use!
Ummm, what does it say about me that I’ve never had, nor do I even know what a cuban sandwich is? I have not lived. But if this has proved to make men weep, I would really like to try some..
Just saw Chef with my husband and we were both craving Cubans so got some the next night for dinner – sadly, they were not great. I want to make this for him. It looks incredible and holy crap he would think I was a rock star.
That looks so amazing! The crust is perfect!!
I haven’t seen the movie yet but definitely want a cuban sandwich. That pork looks phenomenal, Karen!
I loved the movie Chef! And ever since seeing it I have been craving those cuban flavors they were cooking up. Love that now I can make it! This seriously looks a-ma-zing Karen! And if you’re looking for another fun foodie movie, you must watch The Hundred Foot Journey. Loved it!
Oh wow! I definitely need to try this one.
I have no words except GIMME GIMME GIMME!!!
I don’t think I’ve ever had Cuban food before. This is a tragedy. Except for the part where I have six weeks to demand you cook me every recipe you post between now and then! Ha!!
YES!! You need to start a list!!
Can I use this recipe on chicken
Yes Antonio I’m sure it would be delicious!
Amazing pork crust, Karen…drooling in NH… can’t wait for the cuban sandwich post…