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!
Ingredients
Scale
- 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
Instructions
- 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.
- Preheat oven to 300°F (150°C). Place pork in roasting pan and pour marinade over it. Cover with foil.
- Roast for 3½ to 4½ hours until fork-tender. Remove foil during last hour to crisp top.
- Shred pork with forks. For crispy bits, spread on a baking sheet and broil 4–6 minutes.
- 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