The Ultimate Cuban Mojo Pork Shoulder SlowRoasted for FallApart Perfection

Best Mojo Marinated Pork

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Preparation time:25 Mins

Cooking time:04 Hrs

Servings:6 to 8 servings

Ingredients:

• 3 to 4 lbs Boneless Pork Shoulder (Boston Butt or Picnic Roast), trimmed
• 1 tsp Coarse Sea Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 1 cup Fresh Orange Juice
• 1/2 cup Fresh Lime Juice
• 1/2 cup Olive Oil
• 12 large cloves Garlic, peeled and roughly chopped
• 2 tbsp Dried Oregano
• 1 tbsp Ground Cumin
• 1 tsp Dried Ground Black Pepper
• 1 tsp Sea Salt
• 1/2 cup Water

Instructions:

• Pat the pork shoulder thoroughly dry with paper towels. Score the fat cap lightly in a crosshatch pattern, being careful not to cut deep into the meat. Season generously all over with salt and pepper.
• Make the Mojo: Combine all marinade ingredients (citrus juices, olive oil, garlic, oregano, cumin, salt, pepper) in a food processor or blender. Pulse until the garlic is finely minced and the mixture is emulsified.
• Marinate: Place the pork in a large zip-top bag or a non-reactive dish. Pour the entire mojo marinade over the pork, ensuring it is well coated. Marinate in the refrigerator for a minimum of 4 hours, ideally overnight (up to 24 hours).
• Preheat & Prep Vessel: Preheat oven to 325°F (160°C). Remove the pork from the fridge 1 hour before cooking to temper slightly. Place the pork (fat side up) in a large, heavy-bottomed Dutch oven or deep roasting pan.
• Slow Roast: Cover the Dutch oven tightly with its lid (or secure foil tightly over the roasting pan). Place in the preheated oven and cook undisturbed for 3 to 4 hours.
• Uncover & Brown: After the initial time, remove the lid/foil. Increase the oven temperature to 375°F (190°C). Continue roasting for another 30 to 60 minutes until the internal temperature registers 195°F (90°C) and the meat is easily pierced with a fork.
• Rest: Remove the pork from the oven. Tent loosely with foil and let it rest on a cutting board for at least 20 minutes before shredding.
• Shred: Use two forks to shred the pork directly in the roasting pan, mixing it thoroughly with the delicious pan juices.
• Serve immediately while piping hot.

Nutrition Facts

Calories:1702 kcal

Protein:16.8 g

Fat:43.7 g

Carbs:45.7 g

Fiber:22.2 g

Sugar:0.0 g

Sodium:7081 mg

Recipe Info

Category:Main Course

Cuisine:Cuban

Unlocking the 'Magic': What Makes True Cuban Mojo Marinade

The heart and soul of authentic Cuban Mojo Marinated Pork isn't just the meat itself—it's the marinade, known affectionately as Mojo . In Spanish, mojo translates roughly to 'magic,' and once you taste the depth of flavour this zesty potion imparts, you’ll understand why. This isn't a quick surface coating; it’s a complex, acidic bath designed to penetrate deep into the muscle fibres of the pork shoulder, ensuring that every single bite is moist, tangy, and aromatic. Mastering this Mojo Pork Recipe is the key to unlocking legendary Cuban roast pork at home.

The Secret to Succulent, Restaurant-Quality Pork

Achieving that fall-apart, fork-tender texture reminiscent of celebratory Cuban feasts is entirely within reach without needing commercial smokers or days of advanced prep. Our goal here is to coax moisture from a typically tough cut of meat through careful application of acid and time, yielding a truly magnificent main course.

A One-Way Ticket to Havana: Introducing This Flavor Profile

When you think of traditional slow-cooked pork, you might picture heavy smoke or sweet barbecue sauces. This is different. The flavour profile of authentic Cuban Pork Mojo Recipes is defined by brightness and earthiness. It is savoury, punchy, and utterly refreshing, which perfectly balances the richness of the pork shoulder. It stands up beautifully on its own or transforms seamlessly when pressed into a classic Cuban sandwich.

Why Citrus and Garlic Are the Backbone of Authentic Cuban Mojo

The primary components driving this flavour profile are raw garlic and sharp citrus. We rely on generous quantities of both to do the heavy lifting. The citrus acts as a natural tenderizer, its acidity gently breaking down the connective tissues in the pork fat and muscle. Simultaneously, the heaps of raw, minced garlic infuse an undeniable pungent, savoury foundation that no dried spice blend can truly replicate. This is what separates a good roast from truly memorable Cuban Mojo .

Achieving the Ultimate Tender Texture Without Overnight Effort

While overnight marination yields superior results (ideally up to 24 hours), you can still achieve excellent tenderness even with less time. The minimum requirement for a 3 to 4 lb pork shoulder is four hours submerged in the marinade. During this time, the acidity works its magic. However, the ultimate tenderness comes not just from the marinade but from the cooking technique: the crucial low-and-slow roasting method, which allows the tough collagen to slowly convert into gelatin, bathing the meat in luxurious moisture.

Assembling the Zesty Components for Intense Flavor Saturation

Creating the Cuban Mojo Marinade is straightforward but requires attention to the proportions, especially the ratio of acid to oil. For a large 3 to 4 lb pork shoulder, you will need a robust blend of liquid to ensure full coverage. We start by combining a full cup of fresh orange juice with half a cup of fresh lime juice. Olive oil, preferably a Spanish variety if available, emufies slightly with the juices to help carry the flavour, while roughly 12 large cloves of peeled garlic provide the requisite aromatic punch. Ground cumin and dried oregano anchor the earthy notes, balanced simply with coarse sea salt and freshly cracked black pepper.

Essential Hardware: Tools for Perfect Cuban Mojo Marinated Pork

The equipment you choose directly impacts the success of your roast. Having the right vessels ensures even heat distribution and moisture retention throughout the long cooking process, which is crucial for perfecting this Mojo Pork Tenderloin Recipe (even when using a larger cut).

Selecting the Ideal Pork Cut for Slow Roasting Success

For a classic Cuban Roast Pork Recipe , the pork shoulder—also known as the Boston Butt or Picnic Roast—is unbeatable. Its generous marbling of fat ensures that even after hours in the oven, the meat remains moist. This fat cap is essential; during the slow roast, it melts down, naturally basting the meat and enriching the pan juices we use for serving. A weight between 3 to 4 lbs is ideal for manageable cooking times.

The Definitive List of Sour Orange & Herb Requirements

The hallmark of true mojo involves sour (Seville) oranges, which provide a unique sharp tang. Our standard recipe relies on a generous combination of fresh orange juice and fresh lime juice to replicate this bright acidity. For herbs, dried oregano is non-negotiable—it adds a woodsy depth—paired with ground cumin for that essential earthy warmth. Be generous with the garlic; 10 to 12 large cloves are necessary to achieve the necessary aromatic intensity required for the Best Mojo Marinade for Pork .

No Sour Orange? Creative Substitutions for Your Marinade Base

If genuine sour oranges are impossible to source, fear not. You can craft a close approximation by combining 2/3 cup of regular, sweet orange juice with 1/3 cup of white vinegar or even grapefruit juice. This blend mimics the necessary sharp, slightly bitter edge that Seville oranges possess, ensuring your Cuban Mojo Marinated Pork still carries that classic pucker.

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Crafting the Mojo Sauce: Maximum Flavor Infusion

When creating the marinade base, processing the ingredients together in a food processor or blender is recommended, but pulse gently. You want the garlic finely minced and suspended in the liquid, not pureed into a smooth paste. A slightly textured mixture allows the spices and herbs to cling better to the surface of the meat. Once mixed, reserve about 1/2 cup of this liquid before submerging the pork. This reserved portion can be used later for basting if you choose to forgo covering the pan entirely during the final hour.

The Roasting Ritual: Translating Marinade into Magnificent Meat

This phase turns hours of marinating into fork-tender reality. Preparation and temperature control are everything here; rushing this process guarantees dry meat, regardless of how good your Mojo Marinated Pork Loin preparation was.

Preparing the Pork: Scoring, Rubbing, and Initial Marination Timing

Before marinating, thoroughly pat the pork shoulder dry. Moisture repels marinade, so dryness is key. Lightly score the fat cap in a diamond or crosshatch pattern—this allows the marinade to penetrate the fat layer and helps render it evenly. Season the meat aggressively with salt and pepper before introducing it to the vibrant mojo. Then, bag it tightly or place it in a non-reactive glass dish, pour the marinade over, and refrigerate for the recommended minimum of four hours, but ideally overnight.

Step-by-Step: Achieving Deep Penetration with the Marinade

When it’s time to cook, remove the pork from the refrigerator one hour prior to roasting to allow it to temper slightly; this promotes more even cooking. Transfer the pork to your Dutch oven or roasting pan, fat-side up. Pour any remaining marinade liberally over the top. Do not wipe it off! The goal is to have the meat slowly stew in the acidic, garlicky juices as the slow cooking begins.

Oven Strategy: Low and Slow Cooking Temperatures Explained

The magic temperature for transforming a shoulder cut is low—aim for 325° F ( 160° C). At this gentle heat, the internal temperature rises slowly, giving the connective tissues ample time to dissolve into gelatinous moisture. Cover the vessel tightly with a lid or heavy-duty foil. Cook for roughly three to four hours before checking. We are looking for an internal reading around 195° F ( 90° C) before we finish with a blast of heat.

The Final Crisp: Developing That Irresistible Outer Crust

Once the pork is yielding and registers around 195° F internally, it’s time to add texture. Remove the lid or foil, exposing the meat. If your Dutch oven is oven-safe, increase the temperature to 375° F ( 190° C). Continue roasting for another 30 to 60 minutes. This final stage allows the exterior to caramelize beautifully, creating that slightly crisp, flavour-concentrated crust that contrasts perfectly with the tender interior.

Maximizing Your Leftovers: Repurposing This Flavorful Roast

Because this Cuban Mojo Marinated Pork is cooked to the point of shredding, leftovers are incredibly versatile. After the initial rest period, shred the meat thoroughly, mixing it back into the pan drippings to maximize moisture retention. These leftovers form the perfect base for authentic Cuban sandwiches (pressed with ham and Swiss), layered over rice, or mixed with sautéed onions and peppers for a hearty hash the next morning.

Troubleshooting and Pro-Tips for Next-Level Cuban Mojo Marinated Pork

Even experts benefit from double-checking their technique. Here are a few pointers to ensure every attempt at this Mojo Pork Recipe is a resounding success.

Serving Suggestions: Pairing Sides That Complement the Mojo Punch

Because the mojo is bright and acidic, it pairs wonderfully with rich, starchy sides that can soak up the juices. Traditional Cuban accompaniments like Moros y Cristianos (black beans and rice cooked together) are non-negotiable partners. You also cannot skip tostones (twice-fried green plantains) to provide textural contrast. A simple side of vinegary cabbage slaw cuts through the richness beautifully.

Storage Guidelines: Keeping Your Cooked Pork Juicy for Days

To store leftover shredded pork, ensure it is tightly sealed in an airtight container. For the best results and to prevent drying, always mix the shredded meat with a few spoonfuls of those accumulated pan juices before sealing. Properly stored, this pork will maintain its flavour and moisture in the refrigerator for up to four days.

Can I Skip the Slow Roast? Exploring Pressure Cooker Alternatives

While the slow roast develops unparalleled texture, time constraints sometimes call for alternatives. If you are looking to speed up the process for your Cuban Roast Pork , a pressure cooker is an excellent substitute. Use the same marinade but cook the pork under high pressure for about 60 to 75 minutes (depending on size) before allowing a natural pressure release. While fast, note that the final crisping step must be done separately under the broiler or in a hot oven afterward.

Adjusting Spice Levels: Customizing Heat in Your Marinade

If you prefer a spicier profile in your Cuban Mojo Marinated Pork , the easiest way to introduce heat without altering the core citrus flavour is by adding fresh chilies to the blender during the initial marinade preparation. One or two minced jalapeños or a dash of cayenne pepper can be added seamlessly. Always taste the marinade before pouring it over the meat; you want the heat to complement the garlic and oregano, not overwhelm them.