Cuban Mojo Marinated Pork – If you’re looking to infuse your dinner. With vibrant Cuban flavors. This Cuban Mojo Marinated Pork Recipe. Is the perfect dish! Tender pork shoulder is marinated. In a zesty mix of fresh citrus juices, garlic, and herbs. Then roasted to perfection. This recipe takes only 10 minutes to prep. Followed by a slow roast for a juicy, flavorful result. That’s worth the wait.
The first time I made this Cuban Mojo Marinated Pork. I wasn’t quite sure how my husband. And child would react. Cuban flavors were new in our kitchen. And I was excited yet nervous. But the moment the pork came out of the oven. Golden brown and aromatic. I knew it was a hit. The tangy and savory marinade. Worked its magic. And my family couldn’t get enough of it. It quickly became one of our go-to dishes. For special occasions. And family dinners.
What makes this Cuban Mojo Marinated Pork truly special?
This recipe is all about the marinade! The blend of fresh orange juice, lime juice, and garlic. And herbs like cilantro and mint. Creates a marinade. That penetrates deep into the pork. Making it incredibly flavorful. The slow roasting process. Ensures the pork stays tender and juicy. While the high initial oven temperature. Gives it a beautiful, caramelized crust. The result is a perfectly balanced dish. With bright citrus notes. And rich, savory flavors.
What You Need To Make This Cuban Mojo Marinated Pork Recipe?
Extra-Virgin Olive Oil: This is the base of your marinade. Giving it a rich, smooth texture. Opt for high-quality extra-virgin olive oil. For the best flavor—it’ll really make a difference.
Orange Zest: Fresh orange zest is the secret. To a vibrant, aromatic marinade. It adds a burst of citrus flavor. That brightens up the pork. Use a fine grater or microplane. To get the zest. Without the bitter white pith.
Fresh Orange Juice: Freshly squeezed orange juice. Provides a sweet, tangy balance to the marinade. The acidity helps to tenderize the pork. While adding a touch of natural sweetness.
Fresh Lime Juice: Lime juice brings in a zesty, tart flavor. That contrasts beautifully. With the sweetness of the orange juice. Making the marinade more complex.
Cilantro: Cilantro adds a fresh, herbaceous note. That pairs perfectly. With the citrus flavors. Be sure to chop it finely. So it distributes evenly throughout the marinade.
Mint Leaves: Fresh mint leaves introduce a cool, refreshing taste. That enhances the overall flavor profile. It’s a subtle addition. But makes the marinade unique.
Garlic: Garlic is a must in this recipe. Adding a pungent, savory depth. That permeates the pork. Don’t skimp on it—garlic is key to that authentic Cuban mojo flavor.
Oregano: Oregano adds an earthy, slightly peppery taste. If using dried oregano. Crush it between your fingers before adding. To release its oils. And boost the flavor.
Ground Cumin: Cumin adds a warm, smoky flavor. That gives the marinade an extra layer of depth. It’s a classic spice in Cuban cuisine.
Kosher Salt and Pepper: Seasoning the pork generously with salt. And pepper. Ensures all the flavors in the marinade are enhanced. And balanced.
Boneless Pork Shoulder: Pork shoulder is the perfect cut for this dish. Because of its fat content. Which keeps the meat juicy. And tender. During the slow roasting process.
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Steps To Make Cuban Mojo Marinated Pork:
Step 1: Prepare the Marinade: If you have a food processor. Add the orange juice, cilantro, mint, and smashed garlic cloves. Pulse until everything is finely chopped. If not, just chop everything finely by hand. Combine this mixture in a large ziplock bag. With olive oil, orange zest, lime juice, oregano, and cumin. Mix well.
Step 2: Marinate the Pork: Place the pork shoulder in the ziplock bag. With the marinade. Ensuring it’s well coated. Seal the bag. And place it in a baking dish. Marinate in the fridge overnight. Or for at least a few hours.
Step 3: Preheat and Roast: Preheat your oven to 425°F. Set a wire rack over a rimmed baking sheet. Remove the pork from the marinade. Discarding the liquid. And season the meat generously. With salt and pepper. Place the pork on the rack. And roast for 30 minutes. To achieve a nice brown crust.
Step 4: Lower Temperature and Continue Roasting: Reduce the oven temperature to 375°F. Continue roasting the pork. For 1 hour and 20-30 minutes. Or until a meat thermometer inserted into the thickest part reads 160°F.
Step 5: Rest and Serve: Remove the pork from the oven. And let it rest on a cutting board. Covered with foil. For at least 20 minutes. Slice the pork against the grain. And serve with your favorite sides.
Tip:
For the most flavorful Cuban Mojo Marinated Pork. Marinate it overnight. Or for at least 12 hours. The longer marinating time. Allows the citrus juices to penetrate the pork. Breaking down the fibers. And making the meat incredibly tender. When roasting, start at a higher temperature. To create a beautifully caramelized crust. Then reduce the heat. To cook it slowly. And evenly. After roasting. Let the pork rest. For at least 20 minutes before carving. This rest period. Allows the juices to redistribute throughout the meat. Ensuring every bite is moist. And full of flavor. Don’t rush this step—it’s crucial for juicy, flavorful pork!
Frequently Asked Questions:
Can I marinate the pork for less than overnight?
Yes. But marinating it overnight. Allows the flavors to fully penetrate the meat. If you’re short on time. Aim for at least 3-4 hours.
What sides go well with Cuban Mojo Marinated Pork?
This dish pairs beautifully. With steamed rice, black beans, and a simple green salad. You could also serve it with roasted vegetables. Or fried plantains.
Can I use a different cut of pork?
While pork shoulder is ideal for this recipe. Due to its fat content. And tenderness. You can also use pork loin or tenderloin. Just be aware. That the cooking time may vary.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cuban Mojo Marinated Pork Recipe
Ingredients
- 3/4 c extra-virgin olive oil
- 1 tbsp orange zest
- 3/4 c fresh orange juice
- 1/2 c fresh lime juice
- 1 c cilantro finely chopped
- 1/4 c lightly packed mint leaves finely chopped
- 8 garlic cloves minced
- 1 tbsp minced oregano or 2 tsp dried oregano
- 2 tsp ground cumin
- Kosher salt and pepper to taste
- 3.5 lb boneless pork shoulder
Instructions
- Make the Marinade: Combine olive oil, orange zest, orange juice, lime juice, cilantro, mint, garlic, oregano, and cumin. In a large ziplock bag. Shake well to mix.
- Marinate the Pork: Add the pork shoulder to the marinade. Seal the bag. And refrigerate for at least several hours. Or overnight.
- Roast the Pork: Preheat the oven to 425°F. Place the marinated pork on a wire rack over a baking sheet. Discard the marinade. And season the pork with salt and pepper. Roast for 30 minutes.
- Continue Cooking: Lower the oven temperature to 375°F. And roast for another 1 hour and 20-30 minutes. Until the pork reaches 160°F internally.
- Rest and Serve: Let the pork rest for 20 minutes under foil. Then slice against the grain. And serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
