Dinner

Cuban Mojo Pork Recipe

Name: Cuban Mojo Pork Recipe
Prep time: 15 min
Cook time: 1 h 50 min
Total time: PT-492215H50M21S
Cuisine: Cuban
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 (or 2 teaspoons dried oregano); 2 teaspoons ground cumin; Kosher salt and pepper, to taste; 3 1/2 pounds boneless pork shoulder (in one piece)

ByLana Polati February 23, 2026February 23, 2026

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Introduction

Discover the vibrant flavors of Cuban Mojo Pork, a tender and citrusy roast perfect for family dinners or special occasions. Marinated in a zesty blend of orange, lime, garlic, and herbs, this pork shoulder delivers a juicy, aromatic experience that’s sure to impress.

The image shows thick slices of grilled meat with a crispy, charred outer layer and tender, juicy inside, placed closely on a wooden board. The meat has a golden-brown color with dark grill marks and herbs visible on the surface. In the bottom left corner, a bright orange slice adds a pop of color. The background features a white marbled texture and some blurred greenery, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

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 (or 2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 1/2 pounds boneless pork shoulder (in one piece)

Instructions

Step 1: If you have a food processor, pulse orange juice, cilantro, mint leaves, and smashed garlic cloves until finely chopped. Transfer this mixture to a large ziplock bag, then add olive oil, orange zest, lime juice, oregano, and cumin.
Step 2: If you don’t have a food processor, combine the olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin directly in a large ziplock bag. Shake to mix, then add the pork shoulder.
Step 3: Seal the bag and place it in a baking dish. Refrigerate overnight or for several hours to allow the flavors to meld.
Step 4: Preheat your oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet.
Step 5: Remove pork from the marinade and discard the marinade. Place pork on the rack and season generously with salt and pepper.
Step 6: Roast the pork for 30 minutes to develop a light brown crust.
Step 7: Reduce oven temperature to 375°F (190°C) and roast for an additional 1 hour to 1 hour 30 minutes, or until an internal thermometer reads 160°F (71°C).
Step 8: Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 20 minutes.
Step 9: Carve the pork against the grain into slices and serve.

Tips & Variations

For an even more intense flavor, marinate the pork for up to 24 hours.
Substitute fresh oregano with dried if fresh is unavailable.
Serve with rice and black beans for a complete Cuban-inspired meal.
Use a meat thermometer to ensure perfectly cooked pork every time.

Storage

Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain moisture. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

The image shows several thick slices of grilled meat with a crispy, dark brown and herb-covered outer layer, revealing juicy, light beige meat inside. The slices are stacked closely on a wooden surface with a charred texture. In the foreground, there is a bright orange slice adding a splash of color, and some green leaves are blurred in the background. The photo captures the texture and juiciness of the grilled meat in close-up. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pork loin instead of pork shoulder?

Pork shoulder is preferred for its fat content and tenderness after slow roasting. Pork loin is leaner and may dry out, but it can be used if cooked carefully and monitored closely.