This traditional Cuban Mojo Marinated roast pork recipe is incredibly simple, yet bursting with flavor! The secret lies in the mouthwatering marinade—it’s all you need to transform the pork into something unforgettable. The result is tender, juicy meat with a perfectly crispy crust. Trust me, it’s some of the best pork you’ll ever taste!
EQUIPMENT
- Food processor
- Meat thermometer
- Baking sheet
INGREDIENTS
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano (or 2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 1/2 pounds boneless pork shoulder (one piece)
INSTRUCTIONS
- If using a food processor: Combine the orange juice, cilantro, mint, and smashed (not minced) garlic cloves in the processor. Pulse until everything is finely chopped. Transfer this mixture to a ziplock bag, then add the remaining olive oil, orange zest, lime juice, oregano, and cumin.
- If not using a food processor: In a large ziplock bag, combine the olive oil, orange zest, orange juice, lime juice, cilantro, mint, minced garlic, oregano, and cumin. Shake well to mix, then add the pork shoulder.
- Seal the bag and place it in a baking dish. Refrigerate overnight or for at least a few hours.
- Preheat the oven to 425°F (220°C). Place a wire rack (such as a cooling rack) on a rimmed baking sheet.
- Remove the pork from the marinade and discard the marinade. Season the pork generously with salt and pepper.
- Roast the pork for 30 minutes until lightly browned.
- Lower the oven temperature to 375°F (190°C) and continue roasting for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160°F (71°C).
- Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for at least 20 minutes.
- Slice against the grain and serve.
