Description
This Cuban Mojo Pork recipe features a flavorful marinated boneless pork shoulder infused with citrus juices, fresh herbs, garlic, and spices. The pork is marinated overnight to absorb the bright, aromatic flavors, then roasted to tender perfection with a crispy exterior. It’s a perfect dish for a family dinner or gathering, delivering a delicious taste of Cuban cuisine.
Ingredients
Scale
Marinade 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
Main Ingredient
- 3 1/2 pounds boneless pork shoulder (in one piece)
Instructions
- Prepare the Marinade: If using a food processor, combine orange juice, cilantro leaves, mint leaves, and smashed garlic cloves, pulsing until finely chopped. Transfer this mixture to a ziplock bag and add olive oil, orange zest, lime juice, oregano, and cumin. If you don’t have a food processor, combine all marinade ingredients directly in the ziplock bag and shake to mix.
- Marinate the Pork: Place the boneless pork shoulder into the ziplock bag with the marinade, seal it securely, and place the bag in a baking dish. Refrigerate overnight or for at least several hours to allow flavors to fully penetrate the meat.
- Preheat Oven and Prepare Rack: Preheat your oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet to ensure even roasting of the pork.
- Roast the Pork Initially: Remove the pork from the marinade and discard the marinade. Season the pork generously with kosher salt and freshly ground black pepper. Place the pork on the wire rack and roast in the preheated oven for 30 minutes until it begins to brown lightly.
- Continue Roasting: Lower the oven temperature to 375°F (190°C) and continue to roast the pork for another 1 hour and 20 to 30 minutes. Roast until a meat thermometer inserted into the thickest part reads 160°F (71°C).
- Rest the Pork: Remove the pork from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for at least 20 minutes to allow the juices to redistribute and the meat to become tender.
- Serve: Carve the pork against the grain into slices and serve immediately, enjoying the vibrant and juicy mojo flavors.
Notes
- Marinating overnight intensifies the citrus and herb flavors, so try to plan ahead for the best results.
- If you do not have fresh herbs, dried oregano can be used, but fresh cilantro and mint provide the best authentic flavor.
- Use a meat thermometer for perfect doneness to avoid overcooking and dryness.
- This pork is excellent served with rice, black beans, or fried plantains for a complete Cuban meal.
- Leftover mojo pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban
Keywords: Cuban pork recipe, mojo pork, roasted pork shoulder, citrus marinated pork, Cuban cuisine, mojo marinade
