Description

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.

Ingredients

Scale

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.

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.