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Cuban Mojo Marinated Pork is bright, flavorful, and full of zesty ingredients like garlic, orange juice, lime juice, and plenty of fresh herbs. The pork soaks up all these bold flavors, making every bite juicy and delicious with just the right hint of tanginess. It’s a dish that instantly brings a little sunshine and a lot of warmth to the table.

I love making this pork on weekends when I have some extra time to let the meat soak up the marinade. The longer it sits, the tastier it gets—sometimes I even marinate it overnight. The garlic and citrus really bring such a fresh punch that wakes up every other part of the meal. Plus, it’s super easy to prepare and doesn’t need a ton of fuss, which is perfect for busy days.

My favorite way to serve Cuban Mojo Marinated Pork is over rice with black beans on the side, topped with a bit of fresh cilantro and maybe some fried plantains if I’m feeling fancy. It always reminds me of lively family dinners and the kind of meals that bring everyone together. Trust me, once you try this pork, it quickly becomes one of your go-to dishes for both everyday dinners and special gatherings.

Key Ingredients & Substitutions

Pork Shoulder or Loin: Pork shoulder is more flavorful and tender due to its fat content, while pork loin is leaner. I prefer shoulder for juiciness, but loin works well if you want a lighter option.

Citrus Juices: Fresh orange and lime juice give this dish its bright and tangy flavor. If you don’t have fresh, use bottled juice—but fresh is best for that vibrant taste.

Garlic and Cilantro: These fresh aromatics are essential. If you’re short on cilantro, parsley can be a mild substitute, though it won’t have quite the same zest.

Spices: Ground cumin and oregano give the pork its character. Smoked paprika adds a subtle smoky touch but can be skipped if unavailable. Adjust red pepper flakes to control heat.

How Can You Achieve the Perfectly Tender and Flavorful Mojo Pork?

The secret to moist, tasty pork lies mainly in marinating and resting.

• Marinate for at least 4 hours, ideally overnight, so the citrus, garlic, and spices deeply flavor the meat.
• Bring pork to room temperature before cooking to ensure even cooking and juiciness.
• Whether grilling or roasting, monitor internal temperature and stop at 145°F (63°C) for tender, juicy pork.
• Let the pork rest 10 minutes after cooking to let juices redistribute, avoiding dryness when sliced.
• Use the reserved marinade as a quick sauce by bringing it to a boil, ensuring safety and extra flavor on your slices.

Equipment You’ll Need

• Large resealable plastic bag or shallow dish – Makes marinating easy and mess-free.
• Whisk – To blend the marinade ingredients smoothly.
• Grill or oven with roasting pan – For versatile cooking options that give a nice char or even bake.
• Meat thermometer – Ensures perfect doneness without overcooking.
• Serving platter – To present the sliced pork attractively.

Flavor Variations & Add-Ins

• Use pork loin instead of shoulder for a leaner cut that cooks faster but stays tender; keep an eye on it to prevent drying out.
• Add a splash of rum or orange liqueur to boost the citrus flavor and add a tropical twist.
• Include sliced grilled pineapple or mango on the side for a sweet contrast to the spicy and tangy pork.
• Introduce a touch of chipotle or smoked paprika in the marinade for a smoky, spicy kick.

Cuban Mojo Marinated Pork

Ingredients You’ll Need:

For The Pork and Marinade:

• 3 to 4 pounds pork shoulder or pork loin roast
• 1 cup fresh orange juice (about 2 oranges)
• 1/2 cup fresh lime juice (about 4 limes)
• 8 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 small jalapeño or green chili, finely chopped (optional)

For Serving:

• Lime wedges
• Pickled red onions or grilled orange slices (optional)

Time Needed:

This recipe requires about 15 minutes of active prep time. The pork should marinate for at least 4 hours, but overnight is best for deep flavor. Cooking time on the grill or in the oven takes about 30-90 minutes depending on the method and size of the roast. Finally, add 10 minutes for resting the meat before slicing and serving.

Step-by-Step Instructions:

1. Prepare the Mojo Marinade

In a bowl, whisk together fresh orange juice, lime juice, minced garlic, chopped cilantro, olive oil, ground cumin, dried oregano, smoked paprika (if using), salt, black pepper, red pepper flakes (if using), and finely chopped jalapeño (if using). This citrusy and garlicky sauce forms the heart of authentic Cuban mojo.

2. Marinate the Pork

Place the pork shoulder or loin roast into a large resealable plastic bag or shallow dish. Pour the mojo marinade over the pork, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours. For best results, marinate overnight to let the flavors soak deep into the meat.

3. Bring Pork to Room Temperature

About 30 minutes before cooking, take the pork out of the fridge. Letting it come to room temperature helps it cook evenly and stay juicy.

4. Cook the Pork

Preheat your grill to medium-high heat or your oven to 375°F (190°C). Remove the pork from the marinade, reserving the marinade for basting.

• Grill option: Grill the pork, turning every 5-7 minutes, for around 25-35 minutes or until you see a nice charred crust and the internal temperature reads 145°F (63°C).
• Oven option: Place the pork in a roasting pan and roast it for about 1 to 1 1/2 hours, basting occasionally with the reserved marinade. Cook until the internal temperature reaches 145°F (63°C).

5. Rest the Meat

Remove the cooked pork from heat and let it rest for 10 minutes. Resting lets the juices inside redistribute so your pork stays tender and juicy when you slice it.

6. Serve and Garnish

Slice the pork into thick pieces. Spoon over any pan juices or boiled and simmered reserved marinade for extra flavor. Garnish with fresh cilantro and serve lime wedges on the side. For a beautiful and tasty touch, add pickled red onions or grilled orange slices.

Can I use frozen pork for this recipe?

Yes, but make sure the pork is fully thawed before marinating. Thaw it safely in the refrigerator overnight to maintain quality and ensure even marination.

How long should I marinate the pork for best flavor?

For the best flavor, marinate the pork overnight or at least 8 hours. If short on time, 4 hours will still give good results, but longer marinating really enhances the mojo’s citrus and garlic punch.

Can I cook this pork entirely in the oven?

Absolutely! Roasting at 375°F (190°C) works great. Just baste occasionally with the reserved marinade and roast until the internal temperature reaches 145°F (63°C) for juicy and flavorful pork.

How should I store leftovers?

Store leftover sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it tender and moist.