Cuban Mojo Roast Pork
Mojo is a garlicky citrus marinade with cumin and oregano, and an overnight soak turns a pork shoulder into tender, juicy roast pork. Leftovers make excellent Cuban sandwiches. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Marinate the pork in the refrigerator, never on the counter, and wash hands, boards, and knives after handling raw pork. Pork is safe at 145°F with a 3-minute rest; for fork-tender pulled pork, keep roasting to about 195°F to 205°F. Chill leftovers within 2 hours (1 hour if above 90°F).
Allergens: None listed
Equipment
- roasting pan
- aluminum foil
- large zip-top bag or covered bowl
- citrus juicer
- instant-read thermometer
- knife
- cutting board
Ingredients (for 4 servings)
- 4 pounds bone-in pork shoulder (Boston butt)
- 1 cup sour orange juice, or 2/3 cup orange juice mixed with 1/3 cup lime juice
- 12 garlic cloves, minced
- 1/3 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion, thinly sliced
- 2 bay leaves
Directions
1. If using fresh oranges and limes, scrub them under running water before cutting, then juice them. Whisk the citrus juice, garlic, olive oil, cumin, oregano, salt, and pepper in a bowl to make the mojo.
2. Pat the pork dry and cut several 1-inch-deep slits all over it. Put the pork in a large zip-top bag or covered bowl, pour in the mojo, and turn to coat.
3. Marinate in the refrigerator at least 8 hours or overnight (about 12 hours), turning once. This marinating time is included in the cook time. Never marinate on the counter.
4. Heat the oven to 325°F. Spread the onion and bay leaves in a roasting pan, set the pork on top fat side up, and pour the marinade over it.
5. Cover the pan tightly with foil and roast 3 hours.
6. Uncover, baste with the pan juices, and roast 45 to 60 minutes more, until the outside is deep brown.
7. Check the thickest part with an instant-read thermometer, away from the bone. Pork is safe at 145°F with a 3-minute rest, but a shoulder only becomes fork-tender at a much higher temperature, typically 195°F to 205°F — keep roasting until it pulls apart easily.
8. Rest the pork 15 minutes, then pull or slice it and spoon the onions and pan juices over the top. Discard the bay leaves.
9. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Marinating a pork shoulder in mojo and slow-roasting it until fork-tender.
Affordable substitution
Use a boneless pork shoulder or picnic shoulder, often cheaper per pound, and bottled sour orange juice or a mix of orange and lime juice instead of fresh sour oranges.
Optional variation
For crispy edges, spread the pulled pork on a sheet pan with a spoonful of pan juices and broil 3 to 4 minutes.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and use within 3 to 4 days, such as in Cuban sandwiches. Reheat to 165°F until steaming hot.
More in Meals (Cuban-FL, citrus, pork, chicken, rice)
- Cuban Sandwich, Home Version
- Citrus-Garlic Roast Chicken
- Cuban Black Beans and White Rice
- Picadillo with Olives and Raisins
- Arroz con Pollo
- Slow-Cooker Ropa Vieja
- Mojo Pork Chops with Onions
- Mojo Chicken Rice Bowls
All Meals (Cuban-FL, citrus, pork, chicken, rice) recipes · Full recipe index