There’s something about the aroma of citrus and garlic roasting in the oven that instantly brings me back to family dinners at my tia’s house. Her Cuban mojo pork and pernil were legendary, and every summer our family would gather in West Palm Beach to enjoy her meals, from roasted lechón asado to boiled yuca with mojo, homemade black beans, and the fluffiest white rice.
This Cuban Mojo Pork recipe brings those flavors to your table—tender, juicy, and bursting with garlicky, citrusy goodness. Perfect for family dinners or festive gatherings, it’s a true taste of Cuba.
Why You’ll Love This Recipe
- Rich, zesty flavor: Citrus, garlic, and herbs create the classic Cuban mojo marinade.
- Fall-apart tender: Slow-roasted pork shoulder or butt becomes fork-tender with golden edges.
- Perfect for family meals: Serve with rice, black beans, boiled yuca, or maduros for an authentic Cuban spread.
Equipment Needed
- Dutch oven (oven-safe)
- Food processor or blender (for the mojo)
- Chef’s knife & cutting board
Ingredients
For the Pork:
- 4 lbs pork shoulder or butt, rind removed
- 1 tsp ground coriander
- 1 tsp salt (to taste)
- 1 tsp fresh oregano leaves
- 2 cups Cuban mojo marinade (see below)
Mojo Marinade:
- 5–6 sour oranges (or substitute with juice of 4 oranges + 3 limes)
- 8–9 garlic cloves, smashed
- ⅓ cup avocado oil
- ⅓ tsp fresh oregano
- ⅛ tsp salt
- ⅓ cup white onion (optional)
- ½ cup cilantro (optional)
- 1 serrano or jalapeño, stem removed and split (optional)
Instructions
- Prepare the Mojo Marinade:
Combine citrus juice, garlic, onion, cilantro, oil, oregano, salt, and optional chili in a blender or food processor. Blend until smooth. - Marinate the Pork:
Rub 1.5 cups of the mojo marinade over the pork shoulder along with cumin and coriander. Marinate in a ceramic baking dish for at least 1–2 hours, ideally overnight. - Bring to Room Temperature:
Remove the pork from the fridge 30 minutes before roasting to allow it to come to room temperature. - Roast Low and Slow:
- Place pork in a Dutch oven, season with salt, and cover.
- Roast at 295°F for 3–4 hours.
- Finish Roasting:
- Remove the cover, baste with drippings, and increase the oven to 350°F.
- Roast for another 1–2 hours, basting every hour, until the internal temperature reaches 180°F or the pork is fork-tender.
- Serve with Mojo:
- Remove excess fat from drippings.
- Combine remaining mojo sauce with drippings and pour over the pulled pork.
- Serve with rice, black beans, and boiled yuca.
Tips for Success
- Marinate longer for deeper flavor: Overnight marination is ideal.
- Check internal temperature: 180°F for pull-apart pork, 170°F for slicing (like Cuban sandwiches).
- Broil for color: Broil on low for 10–15 minutes per side if you want a golden crust.
- Pair with sides: Maduros, boiled yuca, and black beans complete the meal.