Name: Roasted Cuban Mojo Pork
Prep time: 10 h
Cook time: 5 h
Total time: 15 h
Ingredients: 4 lbs pork shoulder (or pork butt), rind removed; 1 tablespoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon salt (or to taste); 1 teaspoon fresh oregano leaves; 2 cups Mojo Marinade (see below); 5–6 sour oranges(or juice of 4 oranges + juice of 3 limes); 8–9 garlic cloves, smashed; ⅓ cup avocado oil (or olive oil); ⅓ teaspoon fresh oregano; ⅛ teaspoon salt; ⅓ cup white onion (optional, for marinating or baking); ½ cup fresh cilantro (optional); 1 serrano chile or jalapeño, stem removed, sliced lengthwise (optional)

Description

Tender, fall-apart pork shoulder marinated in a bold and garlicky citrus Mojo marinade, then slow-roasted until perfectly juicy. A classic Cuban-inspired dish ideal for gatherings or hearty weeknight dinners

Ingredients

Scale

Roasted Pork:

4 lbs pork shoulder (or pork butt), rind removed
1 tablespoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt (or to taste)
1 teaspoon fresh oregano leaves
2 cups Mojo Marinade (see below)

Mojo Marinade:

5–6 sour oranges
(or juice of 4 oranges + juice of 3 limes)
8–9 garlic cloves, smashed
⅓ cup avocado oil (or olive oil)
⅓ teaspoon fresh oregano
⅛ teaspoon salt
⅓ cup white onion (optional, for marinating or baking)
½ cup fresh cilantro (optional)
1 serrano chile or jalapeño, stem removed, sliced lengthwise (optional)

Tip: Blend all ingredients in a food processor or blender for a quick, emulsified marinade.

Instructions

Marinate the Pork:
Place the pork shoulder in a ceramic baking dish. Pour 1½ cups of the Mojo marinade over the pork, then rub in the cumin, coriander, and oregano. Cover and refrigerate for at least 1–2 hours, preferably overnight.
Preheat Oven:
Remove pork from the refrigerator and let sit at room temperature for 30–60 minutes before roasting. Preheat oven to 295°F (145°C).
Slow Roast:
Transfer pork to a Dutch oven or roasting pan. Season with salt, cover, and roast for 3–4 hours.
Uncover and Finish Roasting:
Remove the lid, baste with pan drippings, increase oven temperature to 350°F (175°C), and roast uncovered for 1–2 additional hours, basting every 60–90 minutes.
Check Doneness:
Pork is ready when the internal temperature reaches 180°F (82°C) and it’s fork-tender.

Serve:
Reserve the drippings, skim off excess fat, and mix with the remaining ½ cup of fresh Mojo marinade. Drizzle over pulled pork. Serve with white rice, black beans, and plantains if desired.

Notes

Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
Short on time? Use store-bought Mojo marinade, but fresh is always best for optimal flavor.

Optional Add-In: Add sliced onions to the roasting pan for extra aroma and texture.