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Cuban Mojo Marinated Pork

Cuban mojo marinated pork with slow-roasted, pull-apart pork shoulder saturated in garlic, citrus, and cumin. Covered roasting then an uncovered finish builds a deeply caramelized, golden crust.
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Prep Time 20 minutes
Cook Time 3 hours
marinating 4 hours
Total Time 10 hours 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cuban
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and mojo marinade
  • 4 lb pork shoulder or butt
  • 8 garlic cloves 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
  • 0.25 cup fresh cilantro chopped
  • salt to taste
  • black pepper to taste
  • 1 lime wedges for serving
  • 1 cilantro for serving

Equipment

  • 1 sheet pan

Method
 

Make the mojo marinade
  1. Blend minced garlic, orange juice, lime juice, olive oil, cumin, oregano, smoked paprika, salt, black pepper, and chopped cilantro until smooth, so the marinade looks evenly speckled.
Marinate the pork
  1. Score the pork shoulder all over with a sharp knife, then place it in a zip-lock bag and pour the marinade over.
  2. Refrigerate 4–8 hours or overnight so the pork absorbs the citrus and garlic flavor.
Slow roast
  1. Preheat the oven to 325°F to get ready for covered roasting.
  2. Place the pork in a roasting pan, pour any remaining marinade over, and cover tightly with foil.
  3. Roast for 2.5 hours at 325°F, keeping the foil on so the interior stays juicy and tender.
  4. Uncover and roast 30–45 more minutes at 325°F until the outside is golden and caramelized, and the internal temperature reaches 190°F.
  5. Rest 15 minutes before shredding or slicing so the juices settle.
Serve
  1. Shred or slice the pork and serve with lime wedges and cilantro, giving the meat a bright citrus finish.

Notes

For the best crust, don’t skip the uncovered final roast—keep an eye on color starting around 25 minutes. Refrigerate leftovers in a covered container for up to 4 days; freeze shredded pork in portions for up to 2 months and thaw in the fridge. If you prefer a lower-sodium option, reduce the added salt and use less at tasting since the pork still roasts well with the citrus-garlic flavors.