This Easy Roasted Cuban Mojo Pork is bursting with flavor! The pork is marinated in a tangy mix of garlic, citrus juices, and herbs, making it juicy and delicious.
I love how simple it is to prepare—just marinate, roast, and enjoy! The leftovers are perfect for sandwiches the next day. Trust me, you’ll want to savor every bite! 😋
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for roasting as it becomes tender and flavorful. You can use a pork butt instead, which is also well-marbled. If you’re looking for a leaner option, boneless pork loin works but may not be as juicy.
Garlic: Using fresh garlic adds a rich flavor. If you’re in a pinch, garlic powder can substitute but use less—about 1 teaspoon is enough for a good taste.
Citrus Juices: Fresh orange and lime juice create the zingy mojo flavor. If citrus fruits aren’t available, store-bought juices work too, just avoid ones with added sugars.
Olive Oil: This helps to distribute flavors and keep the pork moist. Feel free to swap with vegetable or grapeseed oil if you prefer.
Cilantro: Fresh cilantro is fantastic here, but if you’re not a fan, parsley is a fine substitute, offering a milder taste.
How Do You Marinate the Pork for Maximum Flavor?
Marinating the pork is crucial for flavor and tenderness. Make sure to allow enough time for the marinade to penetrate the meat. If you can, opt for overnight marination to deepen the taste. Here’s how:
- Use a large zip-lock bag or dish for marinating which makes it easier to coat the pork completely.
- Press out as much air as possible from the bag to keep the marinade close to the meat.
- Store it in the fridge, flipping the pork occasionally if possible, to ensure even marination.
This step is where the magic happens, allowing the pork to soak up the wonderful garlic and citrus flavors. Don’t rush it, as patience pays off in flavor!
What’s the Best Way to Roast the Pork?
For roasting, a few key tips ensure juicy results:
- Always cover the pork with foil during the early part of cooking to retain moisture.
- Check the internal temperature with a meat thermometer; 190°F is perfect for shredding.
- Removing the foil later creates that delicious crispy crust that makes the dish so tempting!
Following these tips will help you create a flavorful and tender Cuban mojo pork that everyone will love.
Easy Roasted Cuban Mojo Pork
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
- 10 cloves garlic, minced
- 1 large orange, juiced (about 1/2 cup juice)
- 1 large lime, juiced (about 1/4 cup juice)
- 1/4 cup fresh orange juice (additional, optional)
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro or fresh parsley, finely chopped
- 1 tablespoon white vinegar or red wine vinegar
How Much Time Will You Need?
This delicious recipe requires about 30 minutes of prep time, plus at least 4 hours for marinating. The pork needs to roast for about 3 to 4 hours in the oven, so overall, plan for a total time of around 7 to 8 hours, including marination. Don’t worry; most of that is hands-off while it bakes in the oven!
Step-by-Step Instructions:
1. Prepare the Mojo Marinade:
In a medium bowl, whisk together the minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, black pepper, chopped cilantro, and vinegar until well combined. This marinade packs a punch, so get ready for some amazing flavors!
2. Marinate the Pork:
Place the pork shoulder in a large zip-lock bag or a roasting pan. Pour the mojo marinade over the pork, making sure to turn it so it’s well coated. Seal the bag or cover the pan, and refrigerate for at least 4 hours. For the best flavor, let it marinate overnight if you can.
3. Preheat the Oven:
When you’re ready to cook, preheat the oven to 325°F (165°C). A hot oven is crucial for tender meat!
4. Roast the Pork:
If you haven’t already, transfer the pork and the marinade to a roasting pan. Cover the pan with foil to keep the moisture in, and roast it in the preheated oven for about 3 to 4 hours. You want the pork to be tender and reach an internal temperature of 190°F (88°C), perfect for shredding.
5. Crisp the Exterior:
In the last 30 minutes of roasting, take off the foil. This will allow the pork to brown and create a beautiful, crispy, caramelized crust. Yum!
6. Rest and Slice:
Once the pork is done roasting, take it out of the oven and let it rest for about 15-20 minutes. This resting period helps retain the juices. After resting, slice or shred the pork as you prefer.
7. Serve:
Your delicious mojo pork is now ready to be enjoyed! Slice and serve it with rice, black beans, fried plantains, or even in Cuban sandwiches. Don’t forget to drizzle some of the pan juices over your serving for extra flavor!
Enjoy the bright, garlicky, citrus-infused flavors of this delicious roasted Cuban mojo pork! It’s sure to be a crowd-pleaser!
FAQ about Easy Roasted Cuban Mojo Pork
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is ideal for its tenderness and flavor, you can use a pork butt or even a boneless pork loin if that’s what you have. Just keep in mind that leaner cuts may result in a drier texture.
How Do I Store Leftovers?
Store any leftover mojo pork in an airtight container in the fridge for up to 4 days. To reheat, microwave it gently or warm it in a skillet with a little broth to retain moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the pork the night before and let it sit in the refrigerator until you’re ready to roast it. This not only saves time but also enhances the flavors!
What Can I Serve with Mojo Pork?
This dish pairs well with traditional sides like rice, black beans, and fried plantains. You can also serve it as a filling for Cuban sandwiches, topped with pickles and mustard for an extra zing!
