Mojo Cuban Roast Pork Recipe: Nothing screams flavor like a beautifully marinated, slow-roasted Mojo Cuban Pork! This traditional dish hails straight from the heart of Cuban cuisine and is all about bold citrus, punchy garlic, and tender, fall-apart pork with a perfectly crisp exterior. Whether you’re prepping for a big family dinner or just want leftovers you’ll actually crave, this recipe delivers.
So let’s get into the nitty-gritty: all the ingredients, how to prep it right, and a full step-by-step guide you can trust. Roll up your sleeves—because we’re about to bring Cuban street food straight to your kitchen!
What Is Mojo Cuban Roast Pork?
Mojo Cuban Roast Pork, also known as Lechón Asado, is a signature Cuban dish that combines pork shoulder marinated in a citrusy-garlicky blend called Mojo. This traditional roast is deeply flavored, juicy, and commonly served during holidays, parties, or Sunday dinners in Cuban households.
The secret sauce? The Mojo marinade, which features sour orange juice (or a blend of orange and lime juice), garlic, oregano, cumin, and olive oil. It acts as both a tenderizer and a flavor bomb. When roasted slowly, the pork becomes melt-in-your-mouth tender while the outer skin or edges crisp up for the perfect bite.
Why You’ll Love This Recipe
- Insanely Flavorful: Thanks to the zesty marinade, every bite bursts with citrus and spice.
- Easy to Prepare: While it does take time to roast, the steps are straightforward.
- Great for Meal Prep: Leftovers can be used in tacos, sandwiches, rice bowls—you name it.
- Authentic Taste: It stays true to Cuban culinary roots with no unnecessary twists.
- Party Favorite: Feeds a crowd and makes your kitchen smell like a Cuban paradise.
Authentic Cuban Mojo Marinade – The Heart of the Dish
Let’s be real—if you mess up the Mojo, the whole roast falls flat. This marinade is what sets Cuban pork apart from any other roast. It’s tangy, garlicky, herby, and a little salty in the best way possible.
Here’s what makes Mojo marinade so special:
- Citrus Juice: Traditionally sour orange (naranja agria) is used. Can’t find it? Use a combo of orange, lime, and lemon.
- Fresh Garlic: Not powdered, not minced from a jar—fresh. Lots of it.
- Spices: Oregano, cumin, and black pepper bring earthy depth.
- Olive Oil: Helps emulsify and carry all that flavor into the meat.
This marinade not only penetrates deep into the pork but also creates a delicious crust during roasting.
List of Ingredients You’ll Need
For the Pork Shoulder:
- 4 to 5 lb boneless pork shoulder (or pork butt)
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
For the Mojo Marinade:
- 1 cup sour orange juice (or 2/3 cup orange juice + 1/3 cup lime juice)
- 10 cloves garlic, finely minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- Optional: 1/2 teaspoon crushed red pepper for heat
Optional Garnishes & Sides:
- Fresh cilantro or parsley (for garnish)
- Lime wedges
- Cooked white rice or arroz congrí (Cuban black beans and rice)
- Fried plantains (maduros)
- Cuban bread or sandwich rolls
How to Choose the Right Cut of Pork
Don’t just grab any cut of pork and expect perfection. For true Cuban flavor and texture, you need the pork shoulder, also known as pork butt. Despite its name, pork butt comes from the upper shoulder and is well-marbled with fat, making it perfect for low-and-slow roasting.
Here’s why pork shoulder is ideal:
- Fat content keeps it moist during the long cook time.
- Takes on marinade well due to its texture and surface area.
- Shreds beautifully, which is great for sandwiches, bowls, or platters.
Avoid lean cuts like pork loin or tenderloin. They’ll dry out and lack that rich, juicy tenderness we’re going for.
Step-by-Step Guide to Making Mojo Cuban Roast Pork
Step 1: Prepare the Mojo Marinade
In a bowl or blender, combine fresh orange juice, lime juice, olive oil, lots of garlic, cumin, oregano, salt, and black pepper. Blend or whisk until fully combined. This citrus-garlic marinade is the signature flavor of Cuban mojo pork.
Step 2: Marinate the Pork (The Longer, The Better)
Place the pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, ensuring it’s well coated. Massage the marinade into the meat. Cover and refrigerate for at least 8 hours, preferably overnight, for deep flavor penetration.
Step 3: Let the Pork Come to Room Temperature
Remove the pork from the refrigerator about 30–45 minutes before cooking. This helps it cook more evenly and stay juicy.
Step 4: Preheat Your Oven
Preheat the oven to 160°C (325°F). Place the pork in a roasting pan along with some of the marinade. Cover loosely with foil.
Step 5: Roast Low and Slow
Roast the pork for 3½–4 hours, basting occasionally with pan juices. The meat should become tender and nearly fall apart.
Step 6: Crank Up the Heat for Crispy Edges
Remove the foil and increase oven temperature to 220°C (425°F). Roast for another 20–30 minutes until the edges are golden and slightly crispy.
Step 7: Let It Rest Before Slicing
Remove the pork from the oven and let it rest for 10–15 minutes. Resting allows the juices to redistribute, keeping the meat moist.
Step 8: Slice and Serve
Slice or shred the pork and spoon the pan juices over the top. Serve with rice, black beans, or plantains for a classic Cuban meal.
Tips for Best Flavor and Texture
If you’re chasing that “this is better than a restaurant” result, a few small tweaks can take your Mojo Cuban Roast Pork to the next level:
- Marinate for at least 12 hours—the longer the pork sits in the Mojo, the deeper the flavor.
- Use fresh garlic and citrus. Bottled juice or pre-minced garlic just won’t give you that bold kick.
- Flip the pork halfway during marination to ensure even coating.
- Let it rest before slicing—cutting it too soon can dry it out.
- Roast uncovered at the end. This is crucial for those irresistible caramelized edges.
- Save the pan drippings. These can be spooned over the pork or used as a base for a sauce or gravy.
Remember, don’t rush this dish. Mojo pork is all about patience and passion. You’ll taste the difference.
How to Make It in a Slow Cooker or Instant Pot
Craving this dish on a weeknight or without turning on the oven? Good news: Mojo Cuban Roast Pork adapts beautifully to both slow cookers and Instant Pots.
Slow Cooker Version:
- After marinating, place the pork and marinade in your slow cooker.
- Cover and cook on low for 8–10 hours or high for 5–6 hours.
- Once tender, shred and broil in the oven for 5–10 minutes to crisp up the edges.
Instant Pot Version:
- Cut the pork shoulder into large chunks.
- Use the Sauté function to sear all sides in a bit of oil.
- Add marinade, seal, and cook on High Pressure for 60–70 minutes.
- Let pressure release naturally.
- Shred and broil for a crispy finish.
Either method gives you tender, juicy pork without the long oven time.
How to Serve Mojo Cuban Roast Pork
This pork is the ultimate centerpiece but also plays well with others. Here’s how to round out the perfect plate:
Classic Pairings:
- Arroz Congrí (black beans & rice)
- Fried plantains (tostones or maduros)
- Yuca con mojo (cassava in garlic sauce)
- Cuban bread or rolls
- Pickled onions or slaw for brightness
Modern Serving Ideas:
- Cuban pork tacos with lime crema
- Burrito bowls loaded with rice, beans, avocado, and veggies
- Pressed Cuban sandwiches with ham, Swiss, mustard, and pickles
- Pork sliders with spicy aioli and slaw
No matter how you serve it, don’t forget a wedge of lime and a little extra mojo drizzle!
Storing and Reheating Leftovers
Made too much? Perfect—that’s part of the plan. Mojo pork is one of those dishes that gets even better the next day.
To Store:
- Cool the pork completely before storing.
- Place in airtight containers with some pan juices to keep it moist.
- Refrigerate for up to 4–5 days.
To Reheat:
- Reheat in a skillet over medium heat with a splash of broth or pan juices.
- For crispy edges, broil for a few minutes after warming.
Tip: If you’re reheating a large batch, you can use a baking dish and cover it with foil before warming it in the oven at 300°F.
Can You Freeze Mojo Cuban Roast Pork?
Absolutely, and it freezes like a champ.
- Portion the pork into freezer-safe containers or zip bags.
- Label and date them—good for up to 3 months.
- When ready to use, thaw overnight in the fridge, then reheat as directed above.
This makes for a quick protein option on busy nights.
Common Mistakes to Avoid
Even simple recipes can go sideways without a few warnings. Keep an eye out for these common errors:
- Not marinating long enough. The pork needs hours to absorb all that flavor—don’t skip this.
- Using lean cuts. Pork loin or tenderloin won’t give you the same juicy, shreddable texture.
- Skipping the high-temp roast at the end. That final blast is what gives the pork its crispy edges.
- Overcooking or undercooking. Use a meat thermometer—aim for 195–205°F internal temp for perfect shreddability.
- Not letting it rest. It’s tempting to dive in, but resting makes a difference.
Nutritional Information (Estimated per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 35g |
| Fat | 24g |
| Carbohydrates | 3g |
| Fiber | 0g |
| Sodium | 800mg |
Note: This will vary based on the cut of pork, added sides, and serving size.
FAQs about Mojo Cuban Roast Pork Recipe
1. Can I use pork loin instead of pork shoulder?
You can, but it’s not recommended. Pork loin is too lean and dries out during long cooking. Pork shoulder is ideal for juicy, tender results.
2. What if I can’t find sour orange juice?
No problem! Mix 2/3 orange juice with 1/3 lime juice for a similar flavor. Some even add a touch of lemon juice for extra tang.
3. How do I know when the pork is done?
Use a meat thermometer. The pork should reach 195–205°F for optimal shredding. It should easily pull apart with a fork.
4. Can I make Mojo Cuban Roast Pork ahead of time?
Absolutely! It’s actually better the next day. Make it 1–2 days ahead and reheat with juices to keep it moist.
5. Is this recipe spicy?
Nope—it’s flavorful but not spicy. You can add a pinch of red pepper flakes if you want some heat.
Conclusion
There you have it—the ultimate Mojo Cuban Roast Pork recipe that brings the bold, rich flavors of Cuban cuisine straight into your kitchen. From its zesty marinade to the crispy outer edges, every bite delivers a mouthwatering balance of citrus, garlic, and perfectly roasted pork.
Whether you’re cooking for a big celebration or just spicing up your weekly meal plan, this dish is a guaranteed hit. Make it once, and you’ll want to keep it in your regular rotation.
