Garlic and Citrus Mojo Pork Recipe: When it comes to bold flavors and melt-in-your-mouth tenderness, few dishes compare to Garlic and Citrus Mojo Pork.
This Cuban-inspired classic bursts with bright citrus, rich garlic, and earthy spices, slow-cooked until the pork is juicy and falling apart.
Whether you want to impress at a weekend barbecue or elevate your weeknight dinner, this step-by-step recipe will guide you through creating the perfect mojo pork from scratch.
What is Mojo Pork?
Mojo pork is a traditional Cuban dish made by marinating pork in a flavorful mixture of citrus juices, garlic, olive oil, and spices before roasting or grilling it. The result? A vibrant, zesty, and savory dish with a balance of tang and richness. “Mojo” (pronounced MOH-hoh) refers to the marinade itself—derived from Spanish and Caribbean cooking techniques. It’s all about the infusion of flavor: think oranges, limes, garlic, cumin, and oregano all working together to penetrate the pork deeply.
Cuban mojo pork is commonly served shredded or sliced and often enjoyed in sandwiches (like the famous Cubano), rice bowls, tacos, or with roasted veggies. It’s a flexible dish that adapts to both casual meals and festive occasions.
Why You’ll Love This Recipe
- Bold, Tangy Flavor: The citrus and garlic marinade infuses deep flavor into every bite.
- Tender, Juicy Pork: Slow-cooking or roasting ensures maximum juiciness.
- Great for Meal Prep: Leftovers are perfect for sandwiches, bowls, or tacos.
- Versatile Cooking Options: Works in the oven, grill, or slow cooker.
- Easy to Make Ahead: Marinade can be prepped the night before.
Whether you’re new to Cuban flavors or a longtime fan, this recipe brings the authentic taste of the Caribbean right to your kitchen.
List of Ingredients You’ll Need
Let’s break down everything you’ll need to make the ultimate garlic and citrus mojo pork:
Meat Ingredients
- 4–5 lbs boneless pork shoulder (also called pork butt)
- Optional: a small amount of pork fat cap for added richness
Citrus Marinade Ingredients
- 1 cup fresh orange juice (or juice from 2–3 oranges)
- ½ cup lime juice (or juice from 4–5 limes)
- ¼ cup lemon juice (optional, for an extra tang)
- Zest of 1 orange and 1 lime
Aromatics and Herbs
- 8–10 garlic cloves, minced or smashed
- 1 small onion, grated or finely chopped
- 1 bunch fresh cilantro (optional, for garnish or marinade)
- 1–2 tsp dried oregano
- 1 tsp ground cumin
Seasoning Essentials
- 1 tbsp salt
- 2 tsp black pepper
- 2 tbsp olive oil (extra virgin preferred)
- Optional: pinch of red pepper flakes for a little heat
Having high-quality, fresh citrus juice and garlic makes a huge difference in this recipe. Don’t go for bottled juices if you can avoid them—the flavor payoff is worth the squeeze!
Kitchen Tools You’ll Need
Before diving into the cooking process, make sure you’ve got the right tools:
- Large glass or ceramic bowl (for marinating)
- Meat thermometer (for perfect doneness)
- Blender or food processor (optional, for smooth marinade)
- Large roasting pan or Dutch oven
- Tongs and carving fork
- Cutting board and sharp knife
- Slow cooker or grill (depending on your cooking method)
Pro tip: Avoid metal bowls when marinating with citrus—they can react with the acid and change the flavor.
Tips for Choosing the Right Pork
The best cut for mojo pork is the boneless pork shoulder, also known as Boston butt. It’s marbled with fat, which helps keep it moist and flavorful during long cooking times.
Here’s what to look for:
- A deep pink color
- Visible fat marbling throughout the meat
- Boneless for easy shredding (though bone-in works, too—it just takes a bit longer)
Avoid lean cuts like pork loin—they dry out quickly and don’t absorb the marinade as well.
How to Prepare the Citrus Mojo Marinade
The mojo marinade is the heart and soul of this dish. Here’s how to make it:
- Squeeze your citrus: Use fresh oranges, limes, and lemons for maximum brightness. Pour the juices into a large bowl.
- Add garlic: Smash or mince your garlic cloves finely—this builds the foundation of flavor.
- Spices and herbs: Stir in oregano, cumin, salt, and pepper.
- Onions and zest: Grate a small onion and zest your citrus before juicing—this adds another layer of complexity.
- Finish with olive oil: Whisk in your olive oil to help carry the flavors and coat the pork evenly.
Optional: For a smoother marinade, blend all ingredients until emulsified.
Let the marinade sit for at least 10 minutes before adding it to the pork. This gives the flavors a chance to combine and intensify.
How Long Should You Marinate Mojo Pork?
The longer, the better—but not too long.
- Minimum: 4 hours
- Ideal: 12 to 24 hours
- Maximum: 48 hours (don’t go beyond this, or the acids may start breaking down the meat too much)
Make sure the pork is fully submerged or well-coated in marinade, and always refrigerate it while marinating. Use a sealable plastic bag or a covered glass dish.
Step-by-Step Guide to Making Garlic and Citrus Mojo Pork
Now let’s walk through the actual cooking process—from marinating to slicing.
Step 1: Prepare the Citrus Marinade
In a bowl or blender, combine fresh orange juice, lime juice, olive oil, lots of minced garlic, cumin, oregano, salt, and black pepper. Mix until well blended. This bright, garlicky marinade is the heart of mojo pork.
Step 2: Marinate the Pork
Place the pork shoulder or loin in a large bowl or resealable bag. Pour the marinade over the pork, making sure it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Step 3: Sear the Pork (Optional)
For extra depth, remove the pork from the marinade and pat it dry. Sear it in a hot skillet with a little oil for 2–3 minutes per side until browned. This step adds a rich crust but can be skipped.
Step 4: Slow Roast or Grill
For roasting, place the pork in a baking dish, pour some marinade over it, cover, and roast at 160°C (325°F) for 3–4 hours until tender. For grilling, cook over indirect heat, turning occasionally, until cooked through and juicy.
Step 5: Shred or Slice the Pork
Let the pork rest for 10 minutes. Shred with forks for pulled pork or slice thinly for serving. Spoon extra juices over the meat.
Step 6: Serve With Style
Serve the mojo pork with rice, beans, or tucked into sandwiches or tacos. Garnish with fresh herbs or citrus wedges for a bright finish.
Cooking Methods Compared: Slow Cooker vs Oven vs Grill
Let’s take a moment to compare your cooking options:
| Method | Time | Texture & Flavor | Best For |
|---|---|---|---|
| Slow Cooker | 8–10 hours (low) | Ultra tender, juicy, soaked in flavor | Set-and-forget cooking |
| Oven Roasting | 3.5–4.5 hours | Deep caramelization, crispy edges | Traditional flavor and texture |
| Grilling | 3–4 hours | Smoky, slightly charred exterior | Summer BBQs, outdoor cooking |
Each method has its perks. Use what suits your schedule and desired flavor profile.
How to Know When Your Pork is Done
The internal temperature of cooked pork should be at least 190°F (88°C) if you’re shredding it. This ensures the collagen has broken down and the meat will fall apart easily.
Here are some signs your mojo pork is ready:
- Fork tender – it pulls apart with little effort
- Deep golden color on the outside
- Juicy, not dry, when sliced or shredded
Use a meat thermometer to be sure. Don’t guess—nailing the right doneness makes all the difference.
Serving Suggestions
You’ve got the pork—now what should you pair it with?
Top Serving Ideas:
- Cuban Black Beans and Rice (a.k.a. Moros y Cristianos)
- Sweet Fried Plantains (Maduros)
- Tostones (Fried Green Plantains)
- Tropical Coleslaw with lime and mango
- Corn Tortillas for a taco-style twist
- Garlic Yuca Fries
Add a cold drink—maybe a mojito or a lime soda—and you’ve got yourself a flavor-packed Cuban feast.
Storage and Reheating Tips
Storage:
- Store leftover pork in an airtight container.
- Keeps well in the fridge for up to 4 days.
- Can be frozen for up to 3 months.
Reheating:
- Reheat on the stovetop with a splash of reserved marinade or broth.
- Microwave in 1-minute intervals, stirring between to avoid dryness.
- Re-crisp under a broiler or in a skillet if desired.
Pro tip: Let frozen pork thaw in the fridge overnight before reheating for best texture.
Common Mistakes to Avoid
Here are a few rookie mistakes that can make or break your mojo pork:
- Using bottled citrus juice – Always use fresh juice for maximum zing.
- Not marinating long enough – Give it at least 4 hours, preferably overnight.
- Choosing a lean cut – Pork loin dries out quickly. Stick to shoulder or butt.
- Overcooking or Undercooking – Use a thermometer to hit that 190°F sweet spot.
- Skipping the sear – If you have time, searing builds flavor before slow cooking.
Avoid these, and your pork will be restaurant-quality every time.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (based on a 4-ounce portion):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 27g |
| Fat | 22g |
| Carbohydrates | 3g |
| Fiber | 0g |
| Sodium | 400mg |
Keep in mind these values will vary depending on portion size and additional ingredients like sandwich bread or rice.
FAQs about Garlic and Citrus Mojo Pork Recipe
1. Can I use pork loin instead of pork shoulder?
You can, but pork loin is much leaner and may turn out dry. For best results, use pork shoulder or Boston butt.
2. Is mojo pork spicy?
Not traditionally. It’s more citrusy and garlicky. You can add red pepper flakes or hot sauce if you want a kick.
3. Can I make this recipe ahead of time?
Yes! Mojo pork is perfect for meal prep. Make it a day in advance, store in the fridge, and reheat when ready.
4. Can I freeze mojo pork?
Absolutely. Freeze in a sealed container with some juices for up to 3 months. Thaw overnight before reheating.
5. What kind of orange juice should I use?
Fresh-squeezed is best. Avoid overly sweet or pulp-heavy store-bought juices for the most authentic flavor.
Conclusion
Garlic and Citrus Mojo Pork is more than just a recipe—it’s an experience. It brings together bright, tropical flavors, slow-cooked tenderness, and the kind of satisfaction that lingers long after the last bite. Whether you slow-roast it in the oven, throw it on the grill, or let it simmer all day in a crockpot, this dish delivers every time.
It’s versatile, family-friendly, and guaranteed to impress guests. So the next time you want something bold, flavorful, and deeply comforting—go with mojo.
