Cuban Mojo Pork

I’m so glad you’re here, because today we’re diving into a dish that’s bursting with flavor, full of soul, and just plain fun to make and eat. Cuban Mojo Pork is a citrusy, garlicky, slow-roasted pork that’s crisp on the outside, fall-apart tender on the inside, and absolutely unforgettable. It’s one of those recipes that tastes like it came from an all-day kitchen hustle—but it’s actually simple to make with just a bit of prep and a whole lot of love.

Let me say it up front: Cuban Mojo Pork is marinated in fresh orange and lime juice, garlic, and herbs, then roasted low and slow until juicy, caramelized, and ready to steal the spotlight at your next dinner, party, or family feast.

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What Is Cuban Mojo Pork?

Mojo (pronounced MO-ho) is a traditional Cuban marinade made with a mix of citrus juices, garlic, olive oil, and fresh herbs—usually oregano and sometimes cilantro. The pork, typically a shoulder or butt roast, is marinated for hours (or overnight!), then slow-roasted until it’s melt-in-your-mouth tender and infused with bright, bold flavors.

It’s often shredded and served with rice, black beans, plantains, or tucked into sandwiches like the iconic Cuban sandwich. And trust me, once you’ve made it, you’ll be hooked.

Why You’ll Love This Recipe

• Incredibly flavorful – garlic, citrus, and herbs in every bite

• Super tender and juicy – thanks to the long marinade and slow roast

• Perfect for meal prep or parties – feeds a crowd and makes amazing leftovers

• Versatile – enjoy it shredded, sliced, in tacos, sandwiches, or over rice

• Naturally gluten-free and dairy-free

What Does It Taste Like?

This pork is vibrant, zesty, and savory with that perfect balance of citrus and garlic. The outside caramelizes into golden, crispy edges, while the inside stays buttery and succulent. Every bite is layered with flavor—and the longer it marinates, the better it gets!

Benefits of Cuban Mojo Pork

• Minimal hands-on time – the oven (or slow cooker!) does the work

• Easy to scale up for larger gatherings

• Tastes even better the next day—hello, leftovers!

• Freezer-friendly and perfect for make-ahead meals

• **Pairs beautifully with a variety of sides and sauces

Ingredients

• 4–5 lb pork shoulder or pork butt (bone-in or boneless)

• 1 cup fresh orange juice (about 2 oranges)

• ½ cup fresh lime juice (about 3 limes)

• 8 garlic cloves, minced

• 1 tablespoon orange zest

• 2 teaspoons dried oregano

• 1 teaspoon ground cumin

• ½ teaspoon black pepper

• 2 teaspoons kosher salt

• ½ cup olive oil

• Optional: ½ cup chopped fresh cilantro or mint

Tools You’ll Need

• Large bowl or gallon-sized freezer bag (for marinating)

• Roasting pan or Dutch oven

• Aluminum foil

• Tongs and forks (for shredding)

• Meat thermometer (highly recommended)

Ingredient Additions & Substitutions

• No fresh citrus? Bottled orange and lime juice will work in a pinch—just avoid anything sweetened.

• Spicy version: Add a chopped jalapeño or a pinch of red pepper flakes to the marinade.

• Use a slow cooker instead of the oven for a hands-off version—just cook on low for 8–10 hours.

How to Make Cuban Mojo Pork

Step 1: Marinate the pork

In a large bowl or bag, combine orange juice, lime juice, garlic, zest, oregano, cumin, salt, pepper, and olive oil. Add the pork and coat it well. Cover and marinate in the fridge for at least 6 hours, preferably overnight.

Step 2: Preheat and prep

Preheat your oven to 300°F (150°C). Place the pork in a roasting pan and pour the marinade over it. Cover with foil.

Step 3: Roast low and slow

Roast for 3½ to 4½ hours, or until the pork is fork-tender and shreds easily. Remove the foil in the last hour to let the top crisp up.

Step 4: Shred and crisp (optional)

Transfer the pork to a cutting board, shred it with two forks, then return it to the pan juices. For crispy edges, spread the shredded pork on a baking sheet and broil for 4–6 minutes.

Step 5: Serve!

Serve warm with your favorite sides or piled into sandwiches, tacos, or bowls.

What to Serve with Cuban Mojo Pork

• Your Cuban Mojo Pork is bursting with citrus, garlic, and savory depth—so let’s build a plate that balances and complements those vibrant flavors. Whether you’re planning a weeknight dinner, a festive gathering, or a cozy Sunday meal, these side dishes bring the perfect harmony to the table.

  🍚 Classic Cuban-Style Sides

  • Cilantro Lime Rice – Fresh and bright, the lime and herbs mirror the citrus in the pork beautifully.

  • Black Beans – Creamy and savory, they’re the perfect counterpart to the pork’s zestiness. Bonus: season with cumin and a splash of lime!

  • Fried Plantains (Tostones or Maduros) – Sweet or savory, they add the perfect golden edge to your meal.

  • Cuban Bread or Slider Buns – For sopping up all those garlicky pan juices or building irresistible mojo pork sandwiches.

  🥗 Fresh & Light Options

  • Avocado and Tomato Salad – Simple, juicy, and cooling next to the rich pork.

  • Cabbage Slaw with Citrus Vinaigrette – Crunchy and zippy; helps cut through the richness.

  • Pickled Red Onions – Sharp, tangy, and beautiful on top of shredded pork.

  🌯 Build-Your-Own Bowl or Taco Night

  Let everyone build their own meal with:

  • Warm tortillas or rice bowls

  • Shredded lettuce or cabbage

  • Crumbled queso fresco

  • Salsas, hot sauce, and lime wedges

  🍳 Breakfast Remix Ideas

  Use leftovers to make:

  • Breakfast hash with crispy potatoes and a fried egg

  • Mojo pork breakfast burritos

  • Cuban pork and egg sandwiches on toasty buns

• Avocado slices, fresh lime wedges, and hot sauce

Tips for Success

• This Cuban Mojo Pork recipe is simple, but a few thoughtful touches can take it from good to absolutely unforgettable. Here’s how to make sure your pork turns out juicy, tender, and packed with bold, zesty flavor every single time:

  🍊 1. Marinate Overnight (If You Can!)

  The longer the pork marinates, the deeper the citrus and garlic flavor soaks into every bite. At least 6 hours is good, but overnight is even better.

  🧄 2. Use Fresh Citrus and Garlic

  Bottled juices or jarred garlic just don’t have the same punch. Fresh orange and lime juice + freshly minced garlic = maximum mojo magic.

  🥩 3. Choose the Right Cut of Pork

  Pork shoulder or pork butt are ideal—they have enough fat to stay moist and tender during the long roast. Avoid lean cuts like pork loin, which can dry out.

  🌡️ 4. Use a Meat Thermometer

  For perfectly shreddable pork, roast until the internal temperature hits 190–200°F. That’s when the collagen breaks down and the meat gets irresistibly tender.

  🧂 5. Don’t Skip the Broil at the End

  Want those crispy, caramelized edges? Shred the pork, spread it on a baking sheet, and broil for a few minutes until golden and slightly crisp.

  🧃 6. Save the Pan Juices

  Those garlicky, citrusy drippings are liquid gold! Spoon them over the shredded pork when serving or use them to reheat leftovers without drying them out.

  🔄 7. Turn Leftovers into Something New

  This pork makes killer tacos, burritos, rice bowls, sandwiches—even breakfast hash. Make extra and reinvent it all week long!

Storage Instructions

• One of the best things about Cuban Mojo Pork—besides how insanely flavorful it is—is how beautifully it stores and reheats. Whether you’re making it for a crowd or planning ahead for the week, here’s how to keep your pork fresh and delicious:

  🧊 Refrigerator Storage

  • How to store: Let the pork cool completely, then transfer it (along with some of the pan juices) to an airtight container.

  • Shelf life: Keeps in the fridge for up to 5 days.

  • Reheating tips:

    • Warm in a skillet over medium-low heat with a splash of the juices or a bit of orange juice to keep it moist.

    • Microwave in short 30-second bursts, stirring in between.

  ❄️ Freezer Storage

  • How to freeze: Portion the shredded pork into freezer bags or containers. Add a little of the cooking juices to each portion to help lock in flavor and moisture.

  • Shelf life: Freeze for up to 3 months.

  • Thawing & reheating:

    • Thaw overnight in the fridge.

    • Reheat in a covered skillet or in the oven at 325°F until hot and steamy.

    • For extra crispiness, broil briefly after reheating!

  🔄 Pro Tips:

  • Freeze in single-serving portions for quick lunches or weeknight dinners.

  • Label and date your containers to keep track of freshness.

  • Use leftovers for tacos, sandwiches, rice bowls, or breakfast hash—they’re incredibly versatile!

General Info

• Prep Time: 20 minutes (plus marinating)

• Cook Time: 4 hours

• Total Time: 4 hours 20 minutes (plus marinating)

• Servings: 8–10

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Add the pork and marinade to a slow cooker and cook on low for 8–10 hours or high for 5–6 hours.

What cut of pork works best?

Pork shoulder or pork butt are ideal—they’re fatty and flavorful, perfect for slow cooking.

Is it spicy?

Not as written, but feel free to add chili flakes or fresh jalapeño for a kick!

Can I use pork loin instead?

You can, but it’s much leaner and can dry out. Stick to shoulder for best results.

Conclusion

This Cuban Mojo Pork is the kind of dish that makes your whole house smell amazing and brings everyone running to the table. Bright, garlicky, and ultra-tender, it’s perfect for feeding a crowd or just making your weeknights way more exciting. Whether you serve it with rice and beans or pile it high in a sandwich—this recipe never disappoints.

So grab your citrus, crush that garlic, and get ready to fall in love with your new favorite pork recipe. 🧡🇨🇺

More Flavor-Packed Recipes You’ll Love

• Citrus-Marinated Chicken Thighs

• Slow Cooker Pulled Pork Tacos

• Garlic-Lime Shrimp Bowls

• Mojo Black Beans and Rice

Share Your Mojo!

Did you make this recipe? I love seeing your creations! Tag me @mmmrecipesblog on Instagram or pin it to Pinterest and leave a review below. ¡Buen provecho! 🧄🍊🔥

Nutritional Information (per serving, approx.)

• Calories: 350

• Protein: 28g

• Fat: 22g

• Carbs: 4g

• Sugar: 1g

• Fiber: 0g

Cuban Mojo Pork

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• Author: iyma hernandes
• Total Time: 4 hours 20 minutes (plus marinating)
• Yield: 8–10 servings 1x

Print Recipe

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Description

Cuban Mojo Pork is marinated in fresh orange and lime juice, garlic, and herbs, then roasted low and slow until juicy, caramelized, and ready to steal the spotlight at your next dinner, party, or family feast. Bright, bold, and melt-in-your-mouth tender!

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Ingredients

Scale 1x2x3x

• 4–5 lb pork shoulder or pork butt (bone-in or boneless)
• 1 cup fresh orange juice (about 2 oranges)
• ½ cup fresh lime juice (about 3 limes)
• 8 garlic cloves, minced
• 1 tbsp orange zest
• 2 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp black pepper
• 2 tsp kosher salt
• ½ cup olive oil
• Optional: ½ cup chopped fresh cilantro or mint

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Instructions

1. In a large bowl or bag, mix orange juice, lime juice, garlic, zest, oregano, cumin, salt, pepper, and olive oil. Add pork and coat well. Cover and marinate in the fridge for at least 6 hours or overnight.
2. Preheat oven to 300°F (150°C). Place pork in roasting pan and pour marinade over it. Cover with foil.
3. Roast for 3½ to 4½ hours until fork-tender. Remove foil during last hour to crisp top.
4. Shred pork with forks. For crispy bits, spread on a baking sheet and broil 4–6 minutes.
5. Serve warm with your favorite sides or in sandwiches, tacos, or bowls.

Notes

Marinate overnight for maximum flavor. Use a meat thermometer (190–200°F) for perfect tenderness. Save pan juices—they’re perfect for drizzling over leftovers or adding moisture when reheating.

• Prep Time: 20 minutes (plus marinating)
• Cook Time: 4 hours
• Category: Main Course
• Method: Roasting
• Cuisine: Cuban

Nutrition

• Serving Size: 1 portion
• Calories: 350
• Sugar: 1g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 95mg

Keywords: cuban pork, mojo, citrus marinade, slow roasted, shredded pork