Roasted Cuban Mojo Pork

Tender, fall-apart pork shoulder marinated in a zesty homemade mojo sauce packed with citrus, garlic, and herbs, then slowly roasted to perfection. A Cuban classic, perfect with rice, black beans, and plantains.

Prep Time: 10 hours (including marinating)
Cook Time: 5 hours
Total Time: 15 hours
Servings: 6–8

Ingredients

For the Pork

• 4 lbs pork shoulder (or pork butt), rind removed
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt (plus more to taste)
• 1 tsp fresh oregano leaves
• 2 cups mojo marinade (see below)

Mojo Marinade (Makes ~2 cups)

• Juice of 4 oranges + juice of 3 limes (or 5–6 sour oranges if available)
• 8–9 garlic cloves, smashed
• ⅓ cup avocado oil (or olive oil)
• ⅓ tsp fresh oregano
• ⅛ tsp salt
• ⅓ cup chopped white onion (optional)
• ½ cup fresh cilantro (optional)
• 1 serrano or jalapeño pepper, stem removed and split lengthwise (optional)

To Prepare:
Blend all ingredients in a food processor or blender until smooth. Reserve ½ cup for serving; use the rest for marinating.

Instructions

1. Marinate the Pork

• Place pork shoulder in a ceramic or glass dish.
• Pour 1½ cups of mojo marinade over the pork. Add cumin, coriander, and oregano. Rub everything evenly into the meat.
• Cover and refrigerate for at least 2 hours, preferably overnight.

2. Bring to Room Temperature

• Remove pork from the fridge 1 hour before roasting to come to room temperature.

3. Slow Roast

• Preheat oven to 295°F (146°C).
• Transfer the pork to a Dutch oven or deep roasting pan. Season generously with salt.
• Cover tightly with a lid or foil. Roast for 3–4 hours.

4. Uncover and Finish

• Remove the lid, baste pork with pan drippings, and increase heat to 350°F (177°C).
• Roast uncovered for 1–2 additional hours, basting every 45–60 minutes, until pork is deeply golden and fork tender.
• Internal temperature should reach 180°F (82°C) or higher for shreddable texture.

5. Serve

• Remove pork from the pan and let rest for 10 minutes.
• Skim excess fat from the drippings and combine with the reserved ½ cup of fresh mojo marinade.
• Shred the pork and drizzle with the mojo-dripping mixture.
• Serve with rice and black beans, fried plantains, or Cuban bread.

Tips & Notes

• Mojo Variations: Add ground cumin or a touch of smoked paprika for deeper flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Mojo pork freezes beautifully. Store in portioned containers for up to 3 months. Reheat gently with a splash of broth or water.

Nutrition (Per Serving)

• Calories: 680 kcal
• Carbohydrates: 9g
• Protein: 48.5g
• Fat: 52g
• Sodium: 483mg

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