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.
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!
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!