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! Originally published April 9, 2015.
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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.
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.
Mojo Pork Recipe Ingredients
Here’s a quick list of the ingredients so you can see whether or not you’ll need to go shopping for them. See the recipe card below for a full list of ingredients and instructions!
- Extra virgin olive oil
- Orange zest
- Orange juice
- Lime juice
- Cilantro
- Mint leaves
- Minced oregano (fresh or dried)
- Ground cumin
- Kosher salt and pepper
- Pork shoulder (boneless or bone-in will work)
How to make Cuban Mojo Pork
Here’s a quick overview of how to make this Cuban Mojo Pork (just a summary – full instructions in the recipe card below!).
- Marinate the pork in olive oil, orange zest, orange and lime juice, chopped cilantro and mint, minced garlic, oregano, and cumin. Allow it to marinate for a few hours or overnight in the fridge.
- Season pork with salt and pepper. Roast it at 425ºF until browned, then turn the temperature down and cook at 375ºF for another 90 minutes or so.
- Remove pork from the oven, cover with foil, and let the pork rest for 20 minutes.
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.
Tips for Mojo Pork
Here are a few of my best tips and tricks for the best Roasted Cuban Mojo Pork!
- Bone-in or boneless: Feel free to use either! The recipe calls for boneless, but I’ve grabbed bone-in before and it has turned out great (really, even juicier).
- Make time for the marinade. Marinating the pork for enough time is the key to a tender texture and great flavor. Don’t ruin the party! Give those amazing flavors at least a few hours to get acquainted, but ideally let them marinate overnight.
- Cook at high heat, then low heat. Starting the pork at 425ºF gets the exterior nice and crispy. Finishing the roast at a lower temperature gives the pork time to cook all the way through without drying out. Check the temp. Use a meat thermometer to verify that the internal temperature of your pork is 160ºF before you take it out of the oven.
- Let it rest. Give the pork 20 minutes to rest before you slice into it. Cut into it too soon, and all the moisture and flavor will seep out. Nooooooo
- Slice against the grain. Cutting it against the grain makes for tender meat in every bite.
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?
Storing Cuban Pork
Leftover Mojo pork will last in the fridge for 3-4 days or in the freezer for 3-4 months. Keep it whole as slices tend to dry out more.
To reheat, thaw the pork overnight in the fridge if frozen. Wrap your pork (whole or sliced) in foil and warm for 10-20 minutes in a 375 degree oven. If you’re in a hurry, you can microwave slices on a plate, covered by a paper towel, in 30-second intervals until it’s warm.
Cuban Pork Recipe FAQs
Mojo pork has a unique fresh, citrusy, garlicky flavor. It’s made using a combination of fresh herbs, seasonings, orange juice and zest, and lime juice. It’s so tender, incredibly juicy, and SO GOOD!
Mojo pork is a type of pork roast that originated in Cuba, inspired by mojo sauces of the Canary Islands. It’s tender and juicy thanks to a flavorful marinade and roasting to perfection.
Mojo sauce is made with citrus juice, olive oil, garlic, oregano, mint, and cumin. Everyone’s recipe is a little different, but those are the essential components. It’s simple but packs a serious flavor punch!
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.
Could this be cooked on a gas bbq? If so would you recommend high heat to sear then indirect heat to finish? How long would you say it would take?
Hi Kim! Yes that’s exactly what I would do! Not sure on times, rely on your meat thermometer!
Does the oven temp change if you have a larger pork shoulder? I typically smoke shoulders so I have 9+ pounders…
Hi Brian! No, the oven temp doesn’t change, but you’ll definitely need more time. Each extra pound of meat could take another 45 minutes, so your total additional roasting time for a 9 pound pork shoulder could be 4-4 1/2 hours. That’s beyond what’s already called for in the recipe, just to be totally clear. You’ll definitely want to temp it long before then so you can keep tabs on how close the meat is to done. Good luck and enjoy!
I made this and it turned out amazing! I let it marinate for 3 days… I have a picture but, guess you can’t post it here.. Either way ~ great recipe. Thanks for sharing.
Hello. This sounds delicious, what do you suggest serving with it?
Hi Sharon! The very best way to serve this pork is in a Cubano (a Cuban sandwich). It’s soooo good! But if you’re not in the mood for sandwiches, this pork is great with Coconut Jasmine Rice with Cilantro or even some Spanish Cauliflower Rice. And you can never go wrong with these Tejano Beans. It’s such flavorful meat that you can even just serve it with some steamed or roasted veggies and it makes a great meal. Enjoy!
Does it need to be covered?
Thank you in advance
Hi Lisa! No, the pork doesn’t need to be covered. Roasting it in the oven without a cover is what gives it that delicious crispy crust. Enjoy!
This pork is the bomb. I have made this at least five times now and it turns out perfect every time. I really love all of your recipes. Thanks so much.
Hi there I’m wanting to make Cuban mojo pork following your recipe could you tell me please do you leave the rind on round the joint or take it off before cooking I’m always cautious when cooking pork but would love to try this and don’t want to mess it up
Thanks Bev
Hi Bev! I’d leave the rind on. The fat from it will render when cooking and help keep the pork shoulder nice and moist. Thanks for commenting! Enjoy :-)
Thank you Sarah for replying to my message I’m so looking forward to making this roast
😊😊
Hi Sarah. I’ve tried cilalantro years ago and did not care for. Is there a substitute for it? I don’t want to waste all these good ingredients
Hi Diane! I totally understand about the cilantro. You can skip it altogether or substitute with an equal amount of fresh parsley. Different flavor profile, but still delicious! If you try it come back and let us know what you think :-)
Hi Karen,
This is exactly the way my mom made it! Except she used an actual lechon. She kept it in the fridge marinating for a couple days. It was amazing!
I made this but put it in the crockpot on low for 9hrs instead! It was delicious! it shredded so perfectly and was really juicy!! I made street tacos with it!
Great idea Paula! Thanks so much for sharing your crockpot tips with us :-)
Did you put the marinade in the crock pot as well or did you discard it?
I can’t wait to try this tasty roast. I’m always looking for more flavorful recipes. My family will love it. My sister in law and her husband will really miss this food when I go back home in a little while. They don’t cook much, so they aren’t as adventurous.
Could I use a pork tenderloin for this?
Hi Roxanne! Great question. Pork tenderloin is delicious but I wouldn’t recommend it for this recipe. It’s much leaner than pork shoulder and doesn’t cook in the same way that pork shoulder does. If you’re looking for some amazing pork loin, I highly recommend Brown Sugar Balsamic Pork Tenderloin (Crockpot) or Asian Pork Tenderloin with Ginger Glaze (Slow Cooker).
I’m one of those people that thinks cilantro tastes like soap LOL. What could I substitute it with in this recipe? It looks delicious. Thank you :)
Hey Tara! You could sub with parsley, that would be a good mix with mint. Let me know how it goes! Enjoy!
Hi, how much smashed garlic should be used? You mention it, but it is not in the ingredient list.
Hi Jeff! 8 cloves, enjoy!
Hi Karen. Have you tried this with chicken? Thinking it might be ok? Liisa
I haven’t tried it Liisa! Make sure you keep an eye on the temp and take it out when the chicken reaches 160 degrees F!
This was delicious and the first time I’ve ever made pork shoulder! I threw a whole orange and a lime in the food processor rather than juicing them. It was perfect. Thanks for the recipe!
Jen,
Did you peel the orange and lime before putting them in the processor?
TYIA!!!
Raechel
No, , don’t peel. I always use organic though.