Authentic Cuban Mojo Pork – Bursting with Flavor

If you’re craving something with bold flavors and a little tang, Cuban Mojo Pork is the perfect recipe for you! This dish is a celebration of vibrant citrus, garlic, and herbs, with tender, marinated pork that’s full of character. The pork is marinated in a mojo sauce, which is a combination of sour oranges, garlic, cumin, oregano, and olive oil. After marinating, the pork is slow-cooked or roasted to perfection, resulting in a juicy, flavorful meat that’s crispy on the outside and melt-in-your-mouth tender on the inside.

This Cuban Mojo Pork is perfect for family dinners, tacos, sandwiches, or even as a main dish for gatherings. It’s easy to make, and the flavors are absolutely irresistible. The best part? You can make extra and use the leftovers in a variety of dishes!

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Why You’ll Love Cuban Mojo Pork

This recipe brings together the perfect balance of citrusy brightness and earthy richness, creating a truly unforgettable flavor profile. The mojo marinade imparts a tangy, garlicky punch to the pork, and as it cooks, the flavors become even more intense. Whether you roast the pork in the oven, cook it in a slow cooker, or grill it, the result is a juicy, flavorful piece of meat that’s full of flavor.

It’s a fantastic recipe for meal prep, as it makes great leftovers for sandwiches, wraps, or salads. Plus, it’s versatile enough to serve with a variety of sides like rice and beans, fried plantains, or sautéed vegetables. If you’ve never tried Cuban Mojo Pork before, you’re in for a treat!

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Ingredients

For the Cuban Mojo Pork, you’ll need the following ingredients:

For the Mojo Marinade:

• 1 ½ to 2 lbs pork shoulder (bone-in or boneless, can also use pork loin or pork butt)
• 6 cloves garlic, minced
• ½ cup fresh orange juice (preferably from sour oranges if available, but regular oranges work)
• ¼ cup lime juice (freshly squeezed)
• ¼ cup olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional, for a smoky depth)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 small onion, thinly sliced (for marinating)
• 1 small jalapeño, minced (optional, for a bit of heat)
• 2 tablespoons white vinegar (optional, for an added zing)
• 1 tablespoon fresh cilantro, chopped (for garnish)

For Cooking:

• 1 tablespoon olive oil (for searing, optional)
• 1 onion, quartered (for roasting, optional)
• 1 orange, cut into wedges (for roasting, optional)

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How to Make Cuban Mojo Pork

This recipe is straightforward and incredibly rewarding. Here’s how you make it:

1. Prepare the Mojo Marinade

• In a bowl, combine the garlic, orange juice, lime juice, olive oil, ground cumin, oregano, smoked paprika, salt, and black pepper. Stir well to combine.
• If you like a bit of heat, add the minced jalapeño to the marinade. For extra tang, include white vinegar.
• Slice 1 small onion into thin slices and add to the marinade. This will help infuse the flavors and add depth.

2. Marinate the Pork

• Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the mojo marinade over the pork and ensure it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.

3. Cook the Pork

Option 1: Oven Roasting

• Preheat your oven to 325°F (163°C).
• Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the marinated pork on all sides until golden brown, about 2-3 minutes per side.
• After searing, add the quartered onion and orange wedges around the pork. Transfer the skillet to the preheated oven.
• Roast for 2 ½ to 3 hours or until the pork is tender and easily shreds with a fork. Halfway through cooking, you can baste the pork with some of the marinade for added flavor.
• Once the pork is done, remove it from the oven and let it rest for about 10 minutes before shredding.

Option 2: Slow Cooker

• Transfer the marinated pork (with the marinade) into a slow cooker.
• Add the onion wedges and orange wedges around the pork. Cover and cook on low for 6-8 hours or until the pork is fork-tender and shreds easily.
• Once done, remove the pork and let it rest before shredding.

Option 3: Grilling

• Preheat your grill to medium-high heat.
• Place the marinated pork directly on the grill and cook for 20-25 minutes per side, turning occasionally until it reaches an internal temperature of 145°F (63°C).
• Let the pork rest for about 10 minutes before slicing or shredding.

4. Shred and Serve

• After the pork has rested, use two forks to shred the meat into bite-sized pieces.
• Pour any remaining marinade or juices over the shredded pork for extra flavor. Garnish with fresh cilantro.

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Pro Tips

1. Use Pork Shoulder: Pork shoulder is ideal for this recipe because it’s well-marbled with fat, which keeps the meat tender and juicy as it cooks. If you prefer leaner cuts, you can use pork loin, but it may not be as moist.
2. Don’t Skip the Marinade Time: For the best flavor, marinate the pork overnight. If you’re short on time, marinating for at least 4 hours is still effective.
3. Sear Before Roasting: Searing the pork before roasting adds a wonderful caramelized crust and enhances the flavors. It’s worth taking that extra step for a better result.
4. Serve with Sides: Cuban Mojo Pork is delicious with sides like rice and beans, fried plantains, or a fresh green salad. You can also serve it on soft tacos or sandwiches for a more casual meal.
5. Freeze Leftovers: This recipe is perfect for meal prep! Leftovers freeze well and can be used in tacos, burritos, or sandwiches. Just store the shredded pork in an airtight container for up to 3 months.

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How to Serve

There are so many ways to enjoy Cuban Mojo Pork:

• With Rice and Beans: A classic Cuban pairing, this makes for a hearty and filling meal.
• In Tacos: Warm up some soft tortillas and fill them with the shredded pork. Top with fresh cilantro, onions, and a squeeze of lime.
• In Sandwiches: Serve the mojo pork in a Cuban sandwich with pickles, Swiss cheese, and mustard, or in a simple roll with some coleslaw.
• On a Salad: Serve over a bed of greens, avocado, and black beans for a light but satisfying dish.
• With Fried Plantains: The sweetness of fried plantains complements the tangy pork beautifully.

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Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving (based on 6 servings):

• Calories: 300-350 (without sides)
• Protein: 30-35g (from the pork)
• Fat: 20-25g (from the pork and olive oil)
• Carbohydrates: 10-12g (from the marinade, mainly from the orange and lime juices)
• Fiber: 2-3g (from the garlic, onions, and herbs)

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Storage and Reheating Tips

• Storing: Leftover Cuban Mojo Pork can be stored in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat gently on the stove or in the microwave. You can add a little bit of the marinade or some orange juice to keep the pork moist.
• Freezing: The shredded pork freezes well for up to 3 months. Just be sure to store it in a freezer-safe bag or container. To reheat, thaw overnight in the fridge and then warm up.

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Conclusion

Cuban Mojo Pork is a delightful dish that’s packed with bold flavors and is easy to make. Whether you’re roasting, slow-cooking, or grilling, this recipe will yield a tender, juicy pork that’s infused with tangy citrus, garlic, and spices. Serve it with your favorite sides for a complete and satisfying meal, and enjoy the tastes of Cuba right in your own kitchen!