Cuban Mojo Marinated Pork is full of bright citrus flavors and tender, juicy pork that has soaked up a lively mix of garlic, orange, and lime. The marinade gives the meat a tangy and slightly sweet punch that feels fresh and exciting every time you take a bite. It’s a dish that brings a little sunshine and zest to the dinner table, perfect for a casual weeknight or a laid-back weekend meal.
I love making this pork because the marinade is so simple but packs so much flavor. I usually let it sit overnight so the pork gets really tender and flavorful. Plus, the smell of garlic and citrus cooking together just makes the kitchen feel warm and inviting – it’s a small joy that never gets old. If you want to make it even better, try using fresh-squeezed orange and lime juice for that extra natural zing.
My favorite way to serve Cuban Mojo Marinated Pork is over fluffy white rice with a side of black beans and some sweet fried plantains. It turns the whole meal into a little celebration of Cuban flavors that everyone seems to love. I’ve also found that it’s great for making sandwiches or tacos if there’s any leftover pork. No matter how you eat it, this dish always feels like a happy, flavorful time on a plate.
Key Ingredients & Substitutions
Pork Shoulder or Pork Loin: Pork shoulder gives a richer flavor and stays tender due to its fat content. Pork loin is leaner and cooks faster but can dry out more easily. Either works—just watch your cooking time.
Citrus Juices: Fresh orange and lime juice are key for that bright, tangy flavor. If fresh isn’t available, bottled juices work, but fresh really makes the difference in flavor brightness.
Garlic: Fresh minced garlic is best for a bold, zesty kick. Avoid pre-minced garlic from jars since it can taste less fresh and impact the marinade’s punch.
Olive Oil: Helps blend the marinade and keeps the pork moist. You can substitute with avocado or vegetable oil if preferred.
Herbs & Spices: Dried oregano and cumin bring earthiness. If you don’t have oregano, use marjoram or thyme. Cumin is pretty essential here for that signature flavor, but a pinch of smoked paprika can add some warmth too.
How Do You Get Tender, Flavor-Packed Pork with a Perfect Char?
Marinating and cooking the pork correctly is key for moisture and flavor. Here’s how:
- Marinate for at least 4 hours—overnight if possible—to let the citrus, garlic, and spices deeply flavor and tenderize the meat.
- Before cooking, let excess marinade drip off to avoid flare-ups on the grill and to get a nice crust.
- Sear the pork on all sides over direct heat to build a flavorful char. This locks in juices and adds texture.
- Then move the pork to indirect heat and cook slowly to 145°F, the perfect juicy temperature for pork.
- Baste during cooking with reserved marinade to keep the pork moist and add extra zing.
- Once done, let the pork rest 10-15 minutes before slicing. This helps the juices redistribute, keeping every bite tender.
Equipment You’ll Need
- Large resealable plastic bag or deep dish – I use this to easily coat the pork with marinade and keep it chilled.
- Grill or oven – For roasting or grilling the pork to get that perfect sear and char.
- Tongs – Helpful for turning and handling the pork without piercing it, which keeps the juices locked inside.
- Meat thermometer – Ensures the pork reaches the perfect 145°F for safe and juicy eating.
- Brush or basting spoon – To baste the pork with marinade during cooking for extra flavor and moisture.
Flavor Variations & Add-Ins
- Use chicken breasts or thighs instead of pork for a lighter, quicker option.
- Add a touch of honey or brown sugar to the marinade for a subtle sweetness and caramelized crust.
- Stir in chopped pineapple or mango for a tropical twist that pairs well with citrus flavors.
- Sprinkle with crushed red pepper flakes or hot sauce before serving if you like a spicy kick.
How to Make Cuban Mojo Marinated Pork
Ingredients You’ll Need:
For the Pork and Marinade:
- 3 to 4 pounds pork shoulder or pork loin roast
- 1/2 cup fresh orange juice (preferably sweet orange)
- 1/4 cup fresh lime juice
- 6 to 8 garlic cloves, minced
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes (optional for heat)
For Garnish and Serving:
- 1/4 cup fresh cilantro, chopped (for garnish)
- Fresh herbs or zest (optional)
How Much Time Will You Need?
This dish requires about 15 minutes for preparation and marinating setup plus at least 4 hours of marinating time for best flavor – overnight is even better! Cooking takes about 30 to 45 minutes depending on your method and pork thickness. Don’t forget to rest the meat for about 10 to 15 minutes before slicing to keep it juicy and tender.
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a medium bowl, whisk together the fresh orange juice, lime juice, minced garlic, olive oil, dried oregano, ground cumin, salt, black pepper, and crushed red pepper flakes if you like a bit of heat. This lively blend is what gives the pork that classic Cuban mojo flavor.
2. Marinate the Pork:
Place your pork shoulder or loin in a large resealable plastic bag or a deep dish. Pour the mojo marinade over the pork, making sure it’s completely coated. Seal the bag tightly or cover the dish, then refrigerate for at least 4 hours to let all those zesty flavors soak in. For a deeper taste, marinate it overnight.
3. Cook the Pork:
Preheat your grill or oven to medium-high heat (about 375°F or 190°C). Remove the pork from the marinade, letting any extra drip off, and save the marinade for basting.
If grilling, start by searing the pork over direct heat on all sides until you get a nice char. Then, move the pork to indirect heat, cover it, and continue cooking until the internal temperature reaches 145°F. This usually takes about 20 to 30 minutes depending on the size of your cut.
If roasting, place the pork on a roasting pan in your preheated oven and cook until it reaches the same 145°F internal temperature.
While cooking, baste the pork occasionally with the reserved marinade to keep it juicy and flavorful.
4. Rest and Serve:
Once cooked, remove the pork from heat and let it rest for 10 to 15 minutes. This helps the juices settle in so every bite is tender and juicy.
Slice the pork thinly, then drizzle with fresh chopped cilantro and a little extra mojo sauce or a splash of fresh citrus juice if you want an extra zing.
Serve alongside classic Cuban sides like fluffy rice, black beans, and fried plantains for an authentic meal that’s sure to brighten up any table!
Can I Use Frozen Pork for This Recipe?
Yes, you can use frozen pork, but be sure to thaw it completely in the refrigerator overnight before marinating. This helps the marinade penetrate the meat evenly for the best flavor and texture.
How Long Should I Marinate the Pork?
For the best flavor, marinate the pork for at least 4 hours. Overnight marinating is ideal as it allows the citrus and garlic to deeply tenderize and infuse the meat.
Can I Make Cuban Mojo Marinated Pork in the Oven Instead of the Grill?
Absolutely! Roasting in the oven at 375°F until the internal temperature reaches 145°F works perfectly well and still gives a delicious, juicy result. Just baste occasionally with the reserved marinade for extra moisture.
How Should I Store Leftovers?
Store any leftover pork in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or microwave, adding a splash of citrus juice or reserved marinade to keep it moist.
