Cuban Mojo Marinated Pork is a flavorful dish full of citrusy, garlicky goodness that makes the pork tender and juicy. The marinade usually includes fresh orange juice, lime juice, garlic, and plenty of spices, giving the pork a bright and zesty taste that’s hard to forget. When it’s cooked just right, the pork gets a nice caramelized outside and stays soft inside.
I love making this recipe for gatherings because the marinade does all the work ahead of time—it’s perfect to mix up the night before and let the flavors soak in while you get on with other things. I always think a little extra garlic in the marinade can never hurt, and letting the pork rest after cooking helps keep it juicy and flavorful. It’s one of those meals where the smell alone fills the kitchen with happy vibes.
My favorite way to serve Cuban Mojo Marinated Pork is with some warm, fluffy rice and black beans on the side. Sometimes I add a fresh green salad or some roasted plantains for a nice balance. It’s a dish that feels like a warm hug from the Caribbean, and every time I make it, it reminds me how simple ingredients can come together to create something really special for sharing with family and friends.
Key Ingredients & Substitutions for Cuban Mojo Marinated Pork
Pork Shoulder: This cut is perfect because its fat keeps the meat juicy and tender. If you can’t find pork shoulder, pork loin works but can dry out faster, so watch cooking time.
Orange & Lime Juice: Fresh juice is best for a bright, fresh flavor. If fresh isn’t available, bottled juice works, but avoid concentrates for better taste.
Garlic: Plenty of garlic is key here. You can adjust the amount to your liking, but it really brings the mojo’s signature punch. Garlic powder can be substituted in a pinch but won’t be as vibrant.
Olive Oil & Vinegar: Olive oil adds richness, and white vinegar adds tang. Apple cider vinegar is a nice alternative. Avoid using very strong or flavored oils to keep the marinade balanced.
Herbs & Spices: Fresh cilantro gives a nice herbal note, but if you prefer, parsley can work. Cumin and oregano provide warmth and depth, essential for that Cuban vibe.
How Can You Get the Best Flavor From the Marinade?
Marinating well is key to delicious Cuban mojo pork. Follow these tips:
- Marinate Overnight: Letting the pork sit in the mojo for at least 4 hours, but preferably overnight, helps the flavors soak deep.
- Use a Resealable Bag: It helps coat the pork evenly and uses less marinade.
- Turn the Meat: If using a dish, turn the pork occasionally to make sure all parts absorb the marinade.
- Reserve Marinade: Keep some marinade to baste the meat while roasting, boosting flavor and keeping pork moist.
These simple steps will bring out the mango’s vibrant, garlicky, and citrusy notes throughout every bite.
Equipment You’ll Need
- Large mixing bowl – I recommend this to easily whisk together the marinade ingredients.
- Resealable plastic bag or shallow dish – perfect for marinating the pork evenly.
- Oven-safe skillet or roasting pan – essential for searing and roasting the pork in the oven.
- Meat thermometer – helps to know when the pork is perfectly cooked and juicy.
- Kitchen tongs – useful for turning the pork during searing and transferring it to the oven.
Flavor Variations & Add-Ins
- Spicy Kick: Add a pinch of cayenne or hot sauce to the marinade for extra heat.
- Sweet Balance: Mix in honey or brown sugar to give the pork a subtle sweetness that caramelizes nicely.
- Herb Twist: Substitute cilantro with parsley or add fresh mint for a different herbal flavor.
- Additional Veggies: Serve with roasted peppers or onions for more texture and flavor on the side.
Cuban Mojo Marinated Pork
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (pork butt), trimmed
- 1 cup fresh orange juice (about 2-3 oranges)
- ½ cup fresh lime juice (about 4-5 limes)
- 1 head garlic, peeled and minced (about 10-12 cloves)
- ¼ cup olive oil
- ¼ cup fresh cilantro, chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for heat)
- 2 tbsp white vinegar
- Fresh cilantro and lime wedges, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and pork, at least 4 hours (ideally overnight) to marinate, and 1.5 to 2 hours to roast. Plus, let it rest for 10-15 minutes before slicing. Overall, plan ahead for about 6 hours including marinating time.
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a large bowl, mix fresh orange juice, lime juice, minced garlic, olive oil, chopped cilantro, cumin, oregano, salt, pepper, crushed red pepper flakes (if you like a bit of heat), and white vinegar. Whisk everything together well.
2. Marinate the Pork:
Put the trimmed pork shoulder in a large resealable plastic bag or a deep dish. Pour the mojo marinade over the pork, making sure it’s fully coated. Seal or cover it tightly. Place in the fridge to marinate for at least 4 hours, but overnight is best for full flavor.
3. Sear and Roast the Pork:
Preheat your oven to 350°F (175°C). Remove pork from the marinade, saving the leftover marinade for basting. Heat an oven-safe skillet or roasting pan over medium-high heat and brown the pork on all sides, about 3-4 minutes each side, for a nice crust.
4. Cook and Baste:
Transfer the skillet or pork to the preheated oven. Roast for 1.5 to 2 hours, periodically basting with the reserved marinade to keep the pork juicy and flavorful. The pork is done when it reaches an internal temperature of 145°F (63°C) and feels tender.
5. Rest and Serve:
Take the pork out of the oven and cover it loosely with foil. Let it rest for 10-15 minutes to let the juices settle. Slice the pork into thick pieces, drizzle with any pan juices, and garnish with fresh cilantro and lime wedges if you like. Serve warm with your favorite sides.
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can use frozen pork shoulder, but be sure to thaw it fully in the refrigerator overnight before marinating. This ensures the marinade penetrates evenly and the pork cooks properly.
How Long Should I Marinate the Pork?
For the best flavor, marinate the pork for at least 4 hours, but overnight is ideal. This allows the citrus and garlic to deeply infuse the meat, making it tender and flavorful.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the pork the night before and even cook it a few hours ahead. Just reheat gently in the oven covered with foil to keep it moist before serving.
What’s the Best Way to Store Leftovers?
Store leftover pork in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of broth or reserved marinade to keep it juicy.
