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Flavorful Cuban Roasted Mojo Pork Recipe Easy Citrus Garlic Marinade

Cuban roasted mojo pork - featured image
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This Cuban roasted mojo pork features a tangy citrus garlic marinade that tenderizes the pork shoulder, resulting in a juicy, flavorful roast with a crispy caramelized crust. Perfect for easy weeknight dinners or festive gatherings.

Ingredients

Scale
  • 3–4 lbs pork shoulder (bone-in or boneless, well-marbled)
  • 6–8 cloves fresh garlic, minced
  • 1 cup fresh orange juice (240 ml)
  • ½ cup fresh lime juice (120 ml)
  • ¼ cup olive oil (60 ml)
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves (optional)
  • 1 large yellow onion, sliced

Instructions

  1. Pat the pork shoulder dry with paper towels. Score the fat cap in a crosshatch pattern about ½ inch deep to help marinade penetration and crisp the fat during roasting. (10 minutes)
  2. In a large bowl, whisk together minced garlic, fresh orange juice, lime juice, olive oil, dried oregano, cumin, salt, and black pepper until well combined. (5 minutes)
  3. Place the pork in a large resealable plastic bag or shallow dish. Pour the mojo marinade over the pork, ensuring it is well coated. Add sliced onions and bay leaves around the pork if using. Seal or cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally. (4-12 hours)
  4. Preheat oven to 325°F (165°C). Remove pork from marinade, reserving the liquid. Let pork sit at room temperature for 30 minutes to take the chill off. (30 minutes)
  5. Place pork fat-side up in a roasting pan. Pour some reserved marinade and onions around the pork to baste during cooking. Cover loosely with foil to keep moisture in. Roast for 3 to 3½ hours, basting every hour with pan juices. Remove foil for the last 30 minutes to crisp the fat. Use a meat thermometer to check for an internal temperature of 195°F (90°C) for tender, pull-apart pork. (3-3.5 hours)
  6. Remove pork from oven and tent with foil. Let rest for 15-20 minutes before slicing or shredding to lock in juices. (15-20 minutes)

Notes

Marinate the pork for at least 4 hours, preferably overnight, for best flavor and tenderness. Score the fat to help marinade absorption and crisping. Roast low and slow at 325°F, basting every hour. Remove foil for the last 30 minutes to crisp the fat. Let the meat rest before slicing to lock in juices. Use a meat thermometer to ensure internal temperature reaches 195°F for tender, shreddable pork. If marinade dries too quickly, add a splash of water or orange juice during roasting. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months.

Nutrition

Keywords: Cuban mojo pork, roasted pork shoulder, citrus garlic marinade, easy pork recipe, mojo marinade, slow roasted pork, Cuban cuisine, garlic pork roast

Find it online: https://emacrave.com/flavorful-cuban-roasted-mojo-pork-recipe-easy-citrus-garlic-marinade/