Cuban Mojo Pork: Recipe, Marinade & Serving Ideas

Cuban Mojo Pork: Just the name conjures up images of sun-drenched beaches, vibrant music, and the irresistible aroma of citrus and garlic wafting through the air, doesn’t it? I’m thrilled to share this recipe with you, a dish that’s not just a meal, but an experience. Imagine sinking your teeth into succulent, slow-roasted pork, infused with a tangy, garlicky marinade that’s both refreshing and deeply satisfying.

Mojo, pronounced “mo-ho,” is more than just a sauce; it’s a cornerstone of Cuban cuisine. Its roots trace back to the Canary Islands, brought to Cuba by immigrants and adapted with local ingredients. Traditionally, it’s used as a marinade for meats, a dipping sauce, or even a vibrant dressing for salads. The beauty of Cuban Mojo Pork lies in its simplicity and the incredible depth of flavor achieved with just a handful of ingredients.

What makes this dish so beloved? It’s the perfect balance of flavors – the bright acidity of the citrus cuts through the richness of the pork, while the garlic and herbs add a savory depth that keeps you coming back for more. Plus, the slow-roasting method ensures that the pork is incredibly tender and juicy. Whether you’re hosting a summer barbecue or simply craving a taste of the Caribbean, this recipe is guaranteed to be a crowd-pleaser. Let’s get cooking!

this Recipe

Ingredients:

• For the Mojo Marinade:
• 1 cup fresh orange juice
• ½ cup fresh lime juice
• ¼ cup olive oil
• 1 head of garlic, peeled and minced (about 10-12 cloves)
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 1 medium yellow onion, roughly chopped
• For the Pork:
• 4-5 pound boneless pork shoulder (also known as pork butt), excess fat trimmed
• Optional Toppings/Serving Suggestions:
• Cuban bread or rolls
• Swiss cheese
• Ham
• Pickles (dill or sweet)
• Mustard (yellow or Dijon)
• Rice and black beans
• Plantains (maduros or tostones)

Preparing the Mojo Marinade:

1. First, let’s get that amazing mojo marinade going! In a large bowl or a blender, combine the fresh orange juice, lime juice, olive oil, minced garlic, dried oregano, ground cumin, salt, black pepper, red pepper flakes (if using), and roughly chopped yellow onion.
2. If using a blender, blend the ingredients until smooth. This will help to really incorporate all the flavors and create a more cohesive marinade. If using a bowl, whisk the ingredients together vigorously until well combined. Don’t worry if the onion pieces are still visible; they’ll infuse their flavor into the pork as it marinates.
3. Taste the marinade and adjust the seasonings as needed. You might want to add a little more salt, pepper, or red pepper flakes depending on your preference. Remember, this marinade is going to be the primary flavor component of the pork, so make sure it’s just right!

Marinating the Pork:

1. Now for the star of the show: the pork shoulder! Place the pork shoulder in a large resealable plastic bag or a large container with a lid.
2. Pour the mojo marinade over the pork shoulder, making sure to coat it thoroughly on all sides. If using a plastic bag, squeeze out as much air as possible before sealing it. If using a container, make sure the lid is tightly sealed.
3. Massage the marinade into the pork shoulder with your hands. This will help the flavors penetrate the meat more deeply.
4. Refrigerate the pork shoulder for at least 12 hours, or preferably 24-48 hours. The longer it marinates, the more flavorful and tender it will become. Turn the pork shoulder occasionally to ensure that it marinates evenly. I usually flip it every 6-8 hours.

Cooking the Pork:

There are several ways you can cook this pork shoulder, and I’ll outline a few of my favorites. Each method yields slightly different results, but all are delicious!

Oven Roasting:

1. Preheat your oven to 325°F (160°C).
2. Remove the pork shoulder from the marinade and place it in a large Dutch oven or roasting pan. Reserve the marinade.
3. Pour the reserved marinade over the pork shoulder.
4. Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil.
5. Roast the pork shoulder for 4-5 hours, or until it is fork-tender. The internal temperature should reach around 200-205°F (93-96°C).
6. Remove the pork shoulder from the oven and let it rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Slow Cooker:

1. Place the pork shoulder in a slow cooker.
2. Pour the mojo marinade over the pork shoulder.
3. Cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is fork-tender.
4. Remove the pork shoulder from the slow cooker and let it rest for at least 30 minutes before shredding.

Instant Pot:

1. Place the pork shoulder in the Instant Pot.
2. Pour the mojo marinade over the pork shoulder.
3. Add 1 cup of water or chicken broth to the Instant Pot.
4. Secure the lid and set the valve to sealing.
5. Cook on high pressure for 75-90 minutes, followed by a natural pressure release for 15-20 minutes.
6. Release any remaining pressure manually.
7. Remove the pork shoulder from the Instant Pot and let it rest for at least 30 minutes before shredding.

Shredding the Pork:

1. Once the pork shoulder has rested, use two forks to shred it into bite-sized pieces. The pork should be incredibly tender and easy to shred.
2. If desired, you can strain the cooking liquid (from the oven, slow cooker, or Instant Pot) and skim off any excess fat. Then, pour some of the cooking liquid back over the shredded pork to keep it moist and flavorful.

Serving Suggestions:

Now for the fun part: serving your delicious Cuban Mojo Pork! Here are a few of my favorite ways to enjoy it:

Cuban Sandwiches:

1. Slice Cuban bread or rolls in half.
2. Spread mustard (yellow or Dijon) on both sides of the bread.
3. Layer the shredded mojo pork, ham, Swiss cheese, and pickles on the bread.
4. Press the sandwich in a panini press or grill pan until the bread is golden brown and the cheese is melted.
5. Slice the sandwich in half and serve immediately.

Plates:

1. Serve the shredded mojo pork with a side of rice and black beans.
2. Add a side of plantains (maduros or tostones) for a truly authentic Cuban meal.
3. Garnish with a sprinkle of fresh cilantro or a squeeze of lime juice.

Tacos or Bowls:

1. Use the shredded mojo pork as a filling for tacos or bowls.
2. Top with your favorite taco or bowl toppings, such as shredded lettuce, diced tomatoes, onions, salsa, guacamole, and sour cream.

Leftovers:

Leftover mojo pork can be stored in the refrigerator for up to 3-4 days. It’s also great for making pulled pork sandwiches, adding to salads, or using in quesadillas.

Enjoy your homemade Cuban Mojo Pork! I hope you love it as much as I do.

Conclusion:

This Cuban Mojo Pork recipe isn’t just another pork dish; it’s a flavor explosion waiting to happen in your kitchen. The vibrant citrus marinade, infused with garlic and oregano, transforms a simple pork shoulder into a tender, juicy, and utterly irresistible centerpiece. Seriously, the aroma alone while it’s slow-roasting will have your family clamoring for dinner!

But why is this a must-try? Because it’s incredibly versatile, surprisingly easy to make, and delivers restaurant-quality results without the restaurant price tag. Forget bland, dry pork – this recipe guarantees a succulent and flavorful experience every single time. The beauty of the mojo marinade is that it not only tenderizes the pork but also creates a delicious sauce that you can drizzle over the finished product or use to soak up with crusty bread.

And the possibilities don’t stop there! Think beyond just serving it as a main course. Shred the pork and pile it high on Cuban sandwiches with Swiss cheese, ham, pickles, and mustard. Or, create flavorful tacos with all your favorite toppings – think cilantro, onions, salsa, and a squeeze of lime. You could even toss it into a vibrant salad with black beans, corn, avocado, and a citrus vinaigrette for a lighter, yet equally satisfying meal.

For serving suggestions, I personally love pairing this Cuban Mojo Pork with classic Cuban sides like black beans and rice (Moros y Cristianos), sweet plantains (platanos maduros), and a simple green salad. A crisp, cold beer or a refreshing mojito would also be the perfect accompaniment.

Feeling adventurous? Try these variations:

* Spicy Mojo: Add a pinch of red pepper flakes or a finely chopped jalapeño to the marinade for a kick of heat.
* Smoked Mojo: If you have a smoker, try smoking the pork shoulder for a few hours before transferring it to the oven. The smoky flavor adds another layer of complexity to the dish.
* Slow Cooker Mojo: For an even easier weeknight meal, adapt this recipe for your slow cooker. Simply sear the pork shoulder on all sides, then place it in the slow cooker with the marinade. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is easily shredded.

I’m confident that this recipe will become a new family favorite. It’s perfect for weekend gatherings, potlucks, or even just a special weeknight dinner. The leftovers (if there are any!) are just as delicious the next day.

So, what are you waiting for? Gather your ingredients, fire up your oven (or slow cooker!), and get ready to experience the incredible flavors of Cuban Mojo Pork. I can’t wait to hear about your experience! Please, try this recipe and don’t hesitate to share your photos and comments with me. Let me know what variations you tried and what sides you paired it with. Happy cooking! I hope you enjoy this recipe as much as I do.