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Cuban Mojo Marinated Pork

Cuban mojo marinated pork made with slow roasting for a deeply caramelized crust and a juicy, pull-apart interior. Garlic, citrus juices, cumin, and oregano soak into the pork for a bold mojo sauce flavor in every bite.
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Prep Time 20 minutes
Cook Time 3 hours
Marinating 4 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cuban
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork and serving
  • 4 lb pork shoulder or butt Use pork shoulder for the most tender, shred-ready texture.
  • 0.25 lime wedges and cilantro for serving For finishing at the table.
Mojo Marinade
  • 8 garlic, minced
  • 0.5 cup fresh orange juice
  • 0.25 cup fresh lime juice
  • 0.25 cup olive oil
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and black pepper to taste Add gradually and adjust after blending.
  • 0.25 cup fresh cilantro, chopped Add chopped cilantro after blending for a fresher aroma.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the mojo marinade
  1. Blend garlic, orange juice, lime juice, olive oil, cumin, dried oregano, smoked paprika, salt, and black pepper until smooth, then stir in chopped cilantro for an even, fragrant mojo base.
  2. Preheat oven to 325°F and set out a roasting pan.
Marinate the pork
  1. Score pork shoulder all over and place it in a zip-lock bag, then pour marinade over and seal.
  2. Refrigerate 4–8 hours or overnight so the pork absorbs the garlic-citrus mojo.
Roast to pull-apart tenderness
  1. Place pork in a roasting pan, pour marinade over, cover tightly with foil, and roast for 2.5 hours at 325°F.
  2. Uncover and roast 30–45 minutes more at 325°F until the outside is golden and caramelized, and the internal temperature reaches 190°F.
Rest and serve
  1. Rest the pork 15 minutes before shredding or slicing so the juices settle.
  2. Serve with lime wedges and cilantro, spooning over any pan juices for extra mojo flavor.

Notes

For the deepest crust, keep the foil fully sealed during the first 2.5 hours, then uncover only for the final 30–45 minutes to drive caramelization. Refrigerate leftovers up to 4 days; freeze shredded pork up to 2 months. If you want a lighter option, use reduced-fat olive oil (or half olive oil, half avocado oil) while keeping the same citrus and seasoning balance.