Cuban
Cuban Mojo Roast Pork
Slow-roasted pork shoulder soaked in a garlicky sour-orange mojo until it pulls apart into juicy, citrus-bright shreds.
- Bright citrus-garlic marinade
- Feeds a crowd easily
- Leftovers make great sandwiches
Mojo pork is the centerpiece of Cuban family gatherings, and in Miami it is the smell of every holiday weekend. The magic is in the mojo: raw garlic bloomed in hot olive oil, then loosened with orange and lime juice to mimic the sour oranges of the island. We marinate overnight, roast low and covered until the shoulder surrenders, then uncover it for a deeply browned crust. A little reserved mojo stirred in at the end wakes everything back up.
Instructions
Mash the garlic and salt together in a mortar and pestle (or mince and smear with the side of a knife) until you have a smooth paste. Scrape it into a heatproof bowl.
Warm the olive oil in a small saucepan over medium heat until it shimmers, about 2 minutes, then pour it over the garlic paste. Let it sizzle for 30 seconds, then stir in the oregano, cumin and pepper.
Cool the mixture for 5 minutes, then whisk in the orange juice and lime juice. Transfer 1/4 cup of this mojo to a small jar and refrigerate it for finishing.
Pat the pork dry and use a paring knife to cut 1-inch-deep slits all over the surface so the marinade can soak in.
Place the pork in a large zip-top bag or nonreactive dish, pour the remaining mojo over it and rub it into the slits. Refrigerate for at least 8 hours and up to 24 hours, turning once.
Take the pork out of the refrigerator 1 hour before cooking and heat the oven to 325 degrees F. Scatter the onion in a roasting pan, set the pork on top fat side up and pour the marinade over it.
Cover the pan tightly with foil and roast for 2 1/2 hours.
Uncover, baste with the pan juices and continue roasting for 60 to 90 minutes more, until the outside is deeply browned and the internal temperature reaches 195 to 200 degrees F. A fork twisted into the meat should meet almost no resistance.
Transfer the pork to a cutting board, tent loosely with foil and rest for 20 minutes.
Skim the fat from the pan juices, then set the pan over medium heat and simmer the juices and onions for 3 minutes. Remove from the heat and stir in the reserved mojo.
Shred or thickly slice the pork, toss it with the warm juices and onions and finish with cilantro.
Test kitchen tips
- If you can find sour oranges (naranja agria), use 1 cup of their juice in place of the orange and lime juice combination.
- The cooked pork keeps for 4 days refrigerated or 3 months frozen in its juices; leftovers make an excellent pressed Cuban sandwich.
- For crispy edges, spread shredded pork on a sheet pan and broil for 3 to 4 minutes, or sear it in a hot cast-iron skillet before serving.
Nutrition per serving
- Calories
- 480
- Protein
- 38g
- Carbs
- 7g
- Fat
- 33g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 720mg
Nutrition values are estimates calculated per serving. See our disclaimer.
