There’s just something magical about Cuban Mojo Pork — bright citrus, garlicky goodness, and that slow-cooked tenderness that makes the whole kitchen smell like a little vacation. It’s one of those dishes that feels festive enough for company, but easy enough for a cozy Sunday supper. And honestly? That juicy, flavor-packed pork with crispy edges always gets a few extra “wow”s at my table.
Why You’ll Love This Recipe
I first fell in love with mojo pork because it solves the eternal dinner dilemma: it tastes special, but it doesn’t ask for much from you. A little marinating time, a trusty pan, and you’re basically on your way to dinner that feels celebratory without the fuss.
- Bright, zesty flavor from citrus, garlic, and herbs
- Tender, juicy pork with deliciously caramelized edges
- Perfect for meal prep, family dinners, or entertaining
- Easy to serve in bowls, sandwiches, tacos, or with rice and beans
- Mostly hands-off cooking once it’s in the oven
Ingredients Breakdown
Essentials
- 3 pounds pork shoulder, cut into large chunks
- 1 large orange, juiced
- 2 limes, juiced
- 1/2 cup fresh sour orange juice, or use additional orange juice
- 8 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1 large onion, sliced
- 1 bay leaf
- 1 cup chicken broth
Pro Tips
- If you can find sour oranges, use them for the most authentic mojo flavor.
- No sour orange? A mix of orange and lime juice works beautifully.
- Fresh garlic makes a big difference here, so don’t skimp if you can help it.
- Pork shoulder is ideal because it stays juicy and gets wonderfully tender.
- Let the pork marinate for at least 2 hours, but overnight is even better.
Step-by-Step Instructions
- In a large bowl, whisk together the orange juice, lime juice, sour orange juice, garlic, cilantro, oregano, cumin, salt, black pepper, and olive oil.
- Add the pork chunks and turn to coat well. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- Preheat the oven to 325°F. Arrange the sliced onion and bay leaf in a large Dutch oven or roasting pan.
- Place the marinated pork on top of the onions and pour the marinade over everything. Add the chicken broth around the sides of the pan.
- Cover tightly with a lid or foil and bake for 3 to 3 1/2 hours, until the pork is fork-tender.
- Uncover and increase the oven temperature to 425°F. Roast for another 15 to 20 minutes until the edges are browned and slightly crispy.
- Rest the pork for 10 minutes, then shred or slice as desired. Spoon the pan juices and onions over the top before serving.
Chef’s Tips and Tricks
- Be generous with the marinade time. Mojo pork gets better the longer it sits.
- Don’t skip the final high-heat roast if you want those irresistible browned edges.
- Use a Dutch oven for the most even, tender result.
- If the pan looks dry during cooking, add a splash more broth.
- Taste the juices before serving and add a pinch of salt or a squeeze of lime if needed.
Recipe Variations and Serving Suggestions
- Serve it over white rice with black beans for a classic Cuban-inspired plate.
- Pile the pork into warm rolls with pickles and mustard for a fun sandwich.
- Turn leftovers into tacos with pineapple salsa and shredded cabbage.
- Serve with fried plantains, avocado slices, or a simple green salad.
- For a spicier version, add a pinch of crushed red pepper to the marinade.
FAQs
Can I make Cuban mojo pork ahead of time?
Absolutely. In fact, the flavor gets even better after marinating overnight, and the cooked pork reheats beautifully for easy meals later in the week.
Can I use a different cut of pork?
Pork shoulder is the best choice because it becomes tender and juicy, but pork butt works just as well. I wouldn’t recommend lean cuts like pork loin for this recipe.
What if I can’t find sour orange juice?
No worries at all. A combination of fresh orange juice and lime juice gives you that bright, tangy mojo flavor without a special grocery run.
Recipe Card
Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Ingredients:
- 3 pounds pork shoulder, cut into large chunks
- 1 large orange, juiced
- 2 limes, juiced
- 1/2 cup fresh sour orange juice, or use additional orange juice
- 8 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1 large onion, sliced
- 1 bay leaf
- 1 cup chicken broth
Instructions:
- In a large bowl, whisk together the orange juice, lime juice, sour orange juice, garlic, cilantro, oregano, cumin, salt, black pepper, and olive oil.
- Add the pork chunks and turn to coat well. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Nutrition: 420 calories per serving
If you make this Cuban mojo pork, I’d love to hear how it turned out! Leave a comment, share your favorite way to serve it, or tag your version on social so we can all drool together.
