A traditional roasted Cuban Mojo Marinated pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust! Originally published April 9, 2015.
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Today I was craving a snack, so naturally I grabbed a banana and the jar of Biscoff sitting in our cupboard. The banana-Biscoff dip is a habit I’ve been nursing for a while now, and I don’t think it’s heading out anytime soon.
Then I opened the jar and IT WAS EMPTY. Not even last-tiny-bit-scrape-able. This was no crap job, that jar was CLEAN. I’m the only one in the house with a Biscoff habit, so there is no question about culpability here. Past-Karen scraped that jar clean, and then she put it back in my cupboard. It’s like she’s trying to torture me. Oh, hi Future-Karen, you wanted a snack? TOO BAD.
Have you guys seen the movie Chef? It’s about a guy who opens a food truck and drives across the country selling Cuban sandwiches and it helps him win at life. Whatever, all I know is that by the end of the movie I NEEDED a Cubano, more than anything ever.
But first things first: the pork. This pork, you guys. I would climb mountains and cross rivers for this pork. The crust alone is enough to make a man weep.
What is Mojo Pork?
If you’re pronouncing this like “moe-joe” stop it right now, it’s “moe-ho” (as in “ho, ho, ho, Merry Christmas!” as in, I wish Santa Claus would bring me some mojo pork). In Spanish “mojar” means to “to wetten” and we’re going to wetten, nay, DRENCH this pork with a delicious citrus herb marinade.
Mojo Pork Recipe Ingredients
Here’s a quick list of the ingredients so you can see whether or not you’ll need to go shopping for them. See the recipe card below for a full list of ingredients and instructions!
- Extra virgin olive oil
- Orange zest
- Orange juice
- Lime juice
- Cilantro
- Mint leaves
- Minced oregano (fresh or dried)
- Ground cumin
- Kosher salt and pepper
- Pork shoulder (boneless or bone-in will work)
What cut of pork to use for mojo pork?
Are you the person standing in the meat aisle, staring at the shrink wrapped styrofoam trays glinting in the fluorescent light and wondering helplessly what the labels mean? Pork shoulder. Boston butt. Picnic roast. Blade roast. Pork butt. How to choose??
The good news is, all of those things I just listed are the. same. thing. I know this is confusing but until somebody makes a rule, just know any of the above are great. A bone-in cut is going to be soooo flavorful but I’ve made this with boneless too. It’s still delicious!
How to make Cuban Mojo Pork
Here’s a quick overview of how to make this Cuban Mojo Pork (just a summary – full instructions in the recipe card below!).
- Marinate the pork in olive oil, orange zest, orange and lime juice, chopped cilantro and mint, minced garlic, oregano, and cumin. Allow it to marinate for a few hours or overnight in the fridge.
- Season pork with salt and pepper. Roast it at 425ºF until browned, then turn the temperature down and cook at 375ºF for another 90 minutes or so.
- Remove pork from the oven, cover with foil, and let the pork rest for 20 minutes.
- In Cuba they have sour oranges. I’d never heard of them or tried one, but using sour oranges is how to make a true Mojo sauce. The best substitute is a combination of orange and lime, which is what I’ve done here. I’m not complaining. The result is incredible.
Check out the meat before and after cooking. It’s so beautiful!
Mojo Pork Recipe Tips
Here are a few of my best tips and tricks for the best Roasted Cuban Mojo Pork!
- Bone-in or boneless: Feel free to use either! The recipe calls for boneless, but I’ve grabbed bone-in before and it has turned out great (really, even juicier).
- Make time for the marinade. Marinating the pork for enough time is the key to a tender texture and great flavor. Don’t ruin the party! Give those amazing flavors at least a few hours to get acquainted, but ideally let them marinate overnight.
- Cook at high heat, then low heat. Starting the pork at 425ºF gets the exterior nice and crispy. Finishing the roast at a lower temperature gives the pork time to cook all the way through without drying out. Check the temp. Use a meat thermometer to verify that the internal temperature of your pork is 160ºF before you take it out of the oven.
- Let it rest. Give the pork 20 minutes to rest before you slice into it. Cut into it too soon, and all the moisture and flavor will seep out. Nooooooo
- Slice against the grain. Cutting it against the grain makes for tender meat in every bite.
How to serve Cuban Mojo
I used this pork to fill Cuban sandwiches, coming to the blog next week. (UPDATED: Cubanos in the house.) The recipe for the pork and the sandwiches are both from the chef they hired for the movie. Cool right?
How to store Cuban Pork
Leftover Mojo pork will last in the fridge for 3-4 days or in the freezer for 3-4 months. Keep it whole as slices tend to dry out more.
To reheat, thaw the pork overnight in the fridge if frozen. Wrap your pork (whole or sliced) in foil and warm for 10-20 minutes in a 375 degree oven. If you’re in a hurry, you can microwave slices on a plate, covered by a paper towel, in 30-second intervals until it’s warm.
Cuban Pork Recipe FAQs
Mojo pork has a unique fresh, citrusy, garlicky flavor. It’s made using a combination of fresh herbs, seasonings, orange juice and zest, and lime juice. It’s so tender, incredibly juicy, and SO GOOD!
Mojo pork is a type of pork roast that originated in Cuba, inspired by mojo sauces of the Canary Islands. It’s tender and juicy thanks to a flavorful marinade and roasting to perfection.
Mojo sauce is made with citrus juice, olive oil, garlic, oregano, mint, and cumin. Everyone’s recipe is a little different, but those are the essential components. It’s simple but packs a serious flavor punch!
More great pork recipes to try
- Slow Cooker Pulled Pork >> tastes like you cooked it on a smoker…without the smoker!
- Easy Pork Ramen >> there is no wrong time for ramen
- Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) >> so little time for an awesome dinner
- Brown Sugar Balsamic Pork Tenderloin >> this one is just packed with flavor!
- Slow Cooker Ropa Vieja from Cooking in Stilettos
- Slow Cooker Puerto Rican Pork from The Noshery
- Crispy Roast Pork from Nutmeg Nanny
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Cuban Mojo Pork Recipe
Ingredients
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano, 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 & 1/2 pounds boneless pork shoulder, in one piece*
Instructions
- If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
- Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
- Carve against the grain and serve.
Will this be okay of I can’t use a metal rack? Planning on jist being able to put on a baking sheet, as our oven is broken. We only have our little kitchen aid countertop oven.
Hi Jillian! It will still get cooked and taste good, but you will miss out on any crust that would have formed on the bottom. It won’t form a crust if it’s sitting in liquid. Enjoy!
Hey! This looks outstanding! I want to make it for about 5pm tomorrow, so what time should I start marinating the meat to get it to optimal flavor, without ruining? I can do it at any time I need to! Thank you!
Hi Jillian! I would marinate for about 24 hours max.
I used a pork loin and it turned out so juicy! I had to guess a little on the time because I roasted two at the same time. I just kept watch and pulled them when they had the faintest bit of pink in the middle. The flavor was good but not as much as I thought it would have since I marinated it for over 24 hours. I will definitely make again, but may add to the marinade or make a sauce to go over. Delicious!
Hi! I’m excited to try this recipe, but my fiance isn’t a fan of Cumin. If I omit it, will it make a noticeable difference?
Hi Luz! Yes, it will change the flavor of the marinade but I still think it will be delicious! Let me know how it goes!
Is this marinated good for a pork crown?
I’ve never tried that Soitza!
Made with sour oranges and no mint or lime. Absolutely delicious for dinner looking forward to Cuban sandwiches tomorrow
I bet it was so good with sour oranges Erma! great idea!
Hello! I’m going to get ingredients today and make the marinade when I get home from work tonight! I’m wondering if anyone has made this in a slow cooker / crockpot instead of roasting in oven? Thank you!
I haven’t tried it Maura! I’m sure it will be good, but you won’t get the crispy edges.
Maura – I have used a near identical recipe, minus the cilantro and mint, in a crock pot and it was excellent. I browned the meat in a skillet, then cooked in the crock pot on low for 6 hours.
What kind of pork can l use? Can l use boneless butt pork or a pernil that comes with it’s skin on like the left or shoulder roast?
Hi Aracelis! The recipe calls for pork shoulder. Pork butt will also do just fine. Here is a great article with more details about pork shoulder!
This is my new favorite recipe for Lechon! I have made it three times now and every time I make it everyone loves it. I have tried a few of your recipes and I love them, but more importantly my family loves them too. I love this site and I am so glad I found it. Thank you!
You cook this to 160 not 145???
You know Patrick, that is an excellent point. This recipe was printed in People magazine (the recipe has been removed now) and they said it was directly from the Chef they hired for the movie. The recipe said 160. But obviously we know 145 is indeed the internal temp for pork. I will have to experiment with this! Let me know if you try 145. I’m wondering if the outside would not sear and crust as much. It always turns out so tender and juicy even at 160.
I was just wondering if instead of discarding the marinade it could be cooked on top of the stove and used as a sauce or is there a type of sauce that you would suggest?
Hi Mary! You can cook down the marinade if you like!
I have made a sauce with the marinade. I get it to boil and simmer for a bit. I will then hand blend it and strain it through a fine mesh strainer. I added some heavy cream and sour cream to mix. It was delicious.
What do you serve this with? I made it years ago and I can not remember what I had with it.
Hi Gemma! I like to serve this the first night with black beans, rice, and fried plantains. Then on the second night we use leftovers to make Cubanos!
Has anyone tried this marinade on a whole chicken?
I LOVE this recipe! I have been making it for a few years now. I make it probably once a month- it’s the only way I make pork shoulder! We have used it to make a variety of cubano inspired dishes (sandwiches, tacos, quesadillas, nachos, pizza) plus it goes well with BBQ, Mexican dishes, Mac n cheese…the list goes on!
Oh man, I want to try this pork in nachos and pizza and quesadillas!! That all sounds so amazing. So glad you have been loving the recipe so much! Thanks for coming back to review!
Absolutely delicious! I should have made a second one to have leftovers for cubanos. I couldn’t find fresh mint in the rural area I live, so I used 1/8 tsp of mint extract instead, and it turned out really well.
Love the mint extract idea! I never would have thought of that. Thanks for the tip!