Cuban Roasted Mojo Pork is a flavorful dish marinated in a zesty mojo sauce made from citrus juices, garlic, and spices, then slow-roasted to perfection.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 15 minutes
Yield:6-8 servings 1x
Category:Main Dish
Method:Roasting
Cuisine:Cuban
Diet:Gluten Free
Ingredients
Scale
4 lb pork shoulder or pork butt
1 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup olive oil
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes, optional
1 large onion, thinly sliced
2 bay leaves
Instructions
Place the pork shoulder in a large bowl or resealable bag. Using a sharp knife, make several deep cuts throughout the pork.
Whisk together the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, pepper, and red pepper flakes.
Pour the mojo marinade over the pork. Add the sliced onion and bay leaves.
Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 325°F.
Transfer the pork and marinade to a roasting pan. Cover tightly with foil.
Roast for 3½–4½ hours, or until the pork is very tender and easily pulls apart with a fork.
Remove the foil and increase the oven temperature to 425°F. Roast for another 20–30 minutes, until the outside is deeply browned and caramelized.
Let the pork rest for 15–20 minutes before shredding or slicing.
Spoon some of the flavorful pan juices over the pork before serving.
Notes
Serving idea: Serve with white rice, black beans, fried plantains, and extra mojo sauce.