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Cuban Mojo Marinated Pork

Cuban mojo marinated pork is slow-roasted pork shoulder with a deeply caramelized crust and a juicy pull-apart interior. The garlic-citrus-cumin mojo marinade saturates the meat for classic lechon asado-style flavor.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 4 lb pork shoulder or butt Use a bone-in or boneless shoulder for best pull-apart texture.
Mojo Marinade
  • 8 garlic Minced cloves.
  • 0.5 cup fresh orange juice Freshly squeezed.
  • 0.25 cup fresh lime juice Freshly squeezed.
  • 0.25 cup olive oil
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.25 tsp salt and black pepper To taste; add gradually and season evenly.
  • 0.25 cup fresh cilantro, chopped Reserve some for serving if desired.
To serve
  • lime wedges and cilantro for serving Have extra on hand for finishing at the table.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the mojo marinade
  1. Blend the garlic, orange juice, lime juice, olive oil, cumin, oregano, smoked paprika, and salt and black pepper until smooth, then stir in the chopped cilantro for even distribution.
Marinate the pork
  1. Score the pork shoulder all over, place it in a zip-lock bag, and pour in the marinade to coat thoroughly.
  2. Refrigerate the pork 4–8 hours or overnight to let the citrus and garlic penetrate deeply.
Roast
  1. Preheat the oven to 325°F.
  2. Place the pork in a roasting pan, pour any marinade over it, cover tightly with foil, and roast for 2.5 hours.
  3. 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 redistribute.
  2. Serve with lime wedges and cilantro, using the caramelized crust as the most flavorful topping.

Notes

Pro tip: for the most caramelized crust, roast uncovered only at the end and keep the oven at 325°F without opening the door frequently. Refrigerate leftovers in a sealed container up to 3–4 days; freeze shredded pork (and juices) up to 2 months. For a lower-sodium option, use reduced-sodium salt and season with extra cumin and paprika instead.