Description
This Roasted Cuban Mojo Pork recipe is bursting with flavors from a citrusy marinade that infuses the pork with tangy and savory notes. Slow-roasted to perfection, this dish is tender on the inside and crispy on the outside, making it a delightful main course for any occasion.
Ingredients
Units
Scale
Main Ingredients:
- 4 lbs pork shoulder or pork butt
Marinade (Mojo):
- 1 cup orange juice (freshly squeezed preferred)
- 1/2 cup lime juice (fresh)
- 1/2 cup olive oil
- 8 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 tbsp fresh oregano (or 2 tsp dried)
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 bay leaves
Instructions
- Prepare the marinade (Mojo): In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, onion, cilantro, oregano, cumin, salt, pepper, and paprika.
- Marinate the pork: Place pork shoulder in a large resealable bag or dish. Pour marinade over pork, add bay leaves, and refrigerate for at least 8 hours (overnight is best).
- Roast the pork: Preheat oven to 275°F (135°C). Place marinated pork in a roasting pan. Cover with foil and roast for 3–4 hours, until tender.
- Caramelize the exterior: Remove foil, increase oven to 425°F (220°C), and roast for another 15–20 minutes to crisp and caramelize the outside.
- Serve: Rest pork for 10 minutes, then slice or shred. Garnish with extra cilantro and lime wedges.
Notes
- You can use this mojo marinade for other meats like chicken or beef.
- Adjust the level of spices to suit your taste preferences.
- For added flavor, you can grill the pork after roasting for a smoky finish.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 125mg