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.
We’ve made this many times, it’s a winner!
anybody try this recipe using Sous Vide?
I live in TX and actually have several sour orange trees. I’ve never found anything to do with them except use them as centerpieces. I’d like to use them for this recipe. Do you suggest using the amounts of orange and lime juice as in the recipe if using sour orange juice?
That’s a great question Rachael! I’ve never used sour oranges so I can’t be sure. I would try using the same amount of sour orange juice in place of the orange and lime juice to start. Let me know how it goes!
You would just use the sour orange juice.. no lime or lemon added to it.. depending on the size of the roast using the same amount .. so one cup of sour orange instead of 3/4 orange juice and 1/2 cup lime juice. Sour orange juice is hard to come by in Arizona and I sooo miss my Miami flavors! If you ever wanna ship some out give a girl some help! Lol
I wish I can buy them from you.. I love sour oranges 😊
If you have sour orange trees, you are blessed! You have a gold mine! Use sour orange juice like you would lemon juice in recipes. Do you like lemon pies? You’ll LOVE sour orange pies! Use it instead of vinegar to make salad dressings. Like lemonade or limeade? Try sour orangeade instead. Sour orange juice, along with a little olive oil some minced fresh garlic and salt and pepper, makes wonderful marinades for pork, beef and chicken. Use sour orange juice instead of vinegar to make pickled onions for use in tacos, Greek gyros, and all sorts of Mexican dishes. You can even make sour orange marmalade which pairs perfectly with meats or on toast. I juice and freeze my sour oranges when they are ready, so I have the juice all year around. I also zest the oranges, mix with water and freeze as ice cubes so I have the zest anytime I want it. Google sour orange recipes. There are lots of ways to use your sour oranges.
I’m giving this recipe a try tonight. The marinade smells so good I think I could eat the meat raw. I made fresh bread yesterday, and this pork will be used to make cuban sandwiches. We are watching “Chef” to get in the mood… to cook.
Chef really does get you in the mood! For cubanos!!! Yum, enjoy! :)
Finally decided to give this a go as i never made a pork roast so i was nervous!!! Omg it was delish, i used a pork loin boneless and it came out amazing. Also kept my degrees on oven at 425 bc i wanted a really crispy crust. Was planning on using leftovers for Cuban sandwiches but my family of three devoured it lol…there’s only a smidge left for me to sneak a Cuban Sammy haha
I guess that means you need to make it again! Cuban sandwiches are so good! I’m glad you liked the recipe :)
I spent the day making this and while my pork was marinating I watched Chef to get amped up. So hungry! Can’t wait to see how it turns out.
Sounds like the perfect day!! Nothing will make you want a cubano more than that movie!!
Could I cook this in the slow cooker
Hey Brittany! You will get nice, tender meat, but it will not have that roasted, cracky edge, which is the best part in my opinion.
I want to try this for a dinner party Friday, but I can’t do cilantro (I’m one of those people who taste soap when I eat it). Should I sub another herb (parsley?) or just skip it all together? Thanks!
Hey Maggie! Sorry I’m too late getting back to you about this. How did it go? I think parsley would be a perfect substitute!
Very nice! I do it sometimes and it’s always very good! Merci for the recipe from France!
I’m glad you like the recipe MB! I’m trying to remember how to say you’re welcome in French but I’m coming up blank. Haha! #Itookspanishinhighschool ;)
This is the most amazing pork dish I have ever made. And I’m close to 60 years old. So good, definitely recommend!
Really enjoyed your Cuban Mo Jo Pork Roast recipe. Wondering what would be the ideal side dishes? Thinking something with a sauce with beans or whatever ideas you may offer.
Thank you!
Hey Nanette! Great question. I think this would be amazing served with rice and beans and a big ol salad. I recommend these Traditional Tejano Pinto Beans, and maybe this Coconut Jasmine Rice with Cilantro!
I made this for my family a few months ago and they devoured it! The marinade is spot on! This weekend I’ll be making it again for our camping group….. we will be using it for cubano mountain pies (hobo pies) and my mouth is already watering….. than you so much for sharing this recipe!
cubano hobo pies!! That sounds amazing!! Genius.
Loved the flavor of this marinade! I’ve been in a pork rut lately, so this was a great change. And I used the leftovers for Cuban sandwiches later in the week. Love a meal that I can get double duty out of.
Yes, two meals in one is always the best! Thank you for commenting Lisa, I’m glad you love it.
I want to try the Cuban Mojo Marinated Pork with pork shoulder steaks. How would I adjust the cooking time/temperature? Thanks!
Hi Janet! I would look up a different recipe for roasted pork shoulder steaks and see what times they suggest.
I bought a 6 lb shoulder and it is marinating as I type this. How long should I cook it? Thanks!
Hi Marianne! Sorry I’m too late to be helpful, I would just use a meat thermometer next time!
Hi I came across your recipe and I’m going to try it today I e one question though is there some kind of dressing/sauce I can serve it with?
Hi Jillian! You can definitely boil down the excess marinade and serve it with the meat!