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Cuban Mojo Marinated Pork

Cuban mojo marinated pork is slow-roasted until the outside develops a deeply caramelized crust while the inside stays juicy and pull-apart. Garlic, citrus, cumin, and oregano saturate the pork as it roasts low and covered, then finishes uncovered for color and texture.
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Prep Time 20 minutes
Cook Time 3 hours
marinating 4 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cuban
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder or butt
  • 4 lb pork shoulder or butt Use a boneless roast if available for easier shredding.
Mojo Marinade
  • 8 garlic Minced before blending.
  • 0.5 cup fresh orange juice Freshly squeezed for best flavor.
  • 0.25 cup fresh lime juice Add to the blender with the garlic.
  • 0.25 cup olive oil Helps the marinade coat and tenderize.
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.25 tsp salt and black pepper to taste Season to taste; use any salt amount you prefer.
  • 0.25 cup fresh cilantro, chopped Fold in for a bright herbal finish.
  • lime wedges and cilantro for serving Serve on the side for squeezing and garnish.

Equipment

  • 1 roasting pan
  • 1 zip-lock bag
  • 1 oven

Method
 

Make the mojo marinade
  1. Blend the garlic, orange juice, lime juice, olive oil, cumin, dried oregano, smoked paprika, and cilantro until smooth. Blend until no garlic chunks remain and the mixture looks evenly emulsified.
Marinate the pork
  1. Score the pork shoulder all over with a sharp knife, then place it in a zip-lock bag. Pour the marinade over the pork and seal the bag.
  2. Refrigerate the pork 4–8 hours or overnight. Keep it chilled so the citrus and garlic penetrate while you prep the oven and roasting setup.
Slow roast and caramelize
  1. Preheat the oven to 325°F. Let the oven fully reach temperature before roasting.
  2. Place the pork in a roasting pan, pour the marinade over, and cover tightly with foil. Ensure the foil seals closely so steam helps keep the interior juicy.
  3. Roast covered for 2.5 hours at 325°F. Keep the pan covered through this stage for even slow cooking.
  4. Uncover the pork and roast 30–45 more minutes at 325°F. Roast until the outside is golden and caramelized and the internal temperature reaches 190°F.
Rest and serve
  1. Rest the pork 15 minutes before shredding or slicing. Wait until it’s slightly cooled so juices redistribute and shredding stays tender.
  2. Serve with lime wedges and cilantro. Add lime juice over the sliced pork just before eating for a bright finish.

Notes

Pro tip: for the most caramelized crust, roast uncovered toward the end and don’t rush the final minutes—pull it only when the internal temperature hits 190°F. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently to avoid drying. Freezing is yes—freeze shredded pork in portions up to 2 months and thaw in the fridge. For a lower-fat option, use pork shoulder trimmed of excess fat or drain any pooled fat before shredding.