Mojo Pork Recipe: Let’s start with something delicious—Mojo Pork. If you’ve ever had the pleasure of tasting authentic Cuban cuisine, then you know this dish is all about big, bold flavor.
Mojo Pork (or Lechon Asado) is a Cuban-style roasted pork shoulder, marinated in a garlicky citrus sauce called “mojo.” The result? Tender, juicy, fall-apart pork loaded with zesty goodness and deeply savory notes.
Whether you’re planning a weekend feast, meal prepping, or just craving something different, this dish will seriously impress.
Why You’ll Love This Mojo Pork Recipe
Here’s the deal: this isn’t your average roast pork. This Mojo Pork recipe packs a punch of flavor thanks to its citrus-garlic marinade that tenderizes the meat and adds brightness to every bite. The best part? It’s incredibly versatile—you can serve it as tacos, sandwiches, rice bowls, or even on its own. Plus, once you marinate and set it in the oven (or slow cooker), the magic pretty much happens on its own.
So, if you’re looking for a no-fuss, flavor-forward dish that’ll blow everyone away, you’re in the right place.
Cuban Mojo Pork: A Quick Background
Originating from Cuba, Mojo Pork is a beloved staple that embodies the island’s rich food culture. “Mojo” refers to a marinade made from sour orange juice, garlic, olive oil, oregano, and other spices. Traditionally, Mojo Pork is slow-roasted whole over an open fire. Today, you can recreate the same rich, authentic flavors right in your kitchen with a few tweaks.
The magic of this dish lies in its marinade. Think of it as the Cuban version of BBQ—but instead of smoky and sweet, it’s tangy, garlicky, and herb-packed. If you’ve never had it, you’re in for a serious treat.
List of Ingredients You’ll Need
Alright, let’s talk ingredients. One of the best things about Mojo Pork is that you don’t need anything fancy—just a few pantry staples and some fresh citrus. Here’s what you’ll need:
Pork Cut Suggestions:
- 4 to 5 pounds of pork shoulder (also called pork butt)
- Optional: Pork loin (for a leaner version, though less juicy)
Mojo Marinade Essentials:
- 1 cup sour orange juice (or a mix of ¾ cup orange juice + ¼ cup lime juice)
- 1 head garlic (10-12 cloves), minced or smashed
- ½ cup olive oil
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 bunch fresh cilantro (optional, for added freshness)
- 1 medium onion, sliced
Optional Flavor Add-Ins:
- 1 teaspoon smoked paprika
- 1 jalapeño (for heat, if desired)
- Bay leaves (2-3)
- Fresh thyme or rosemary
These ingredients are your building blocks. The better the quality, the more flavorful your final dish will be.
Kitchen Tools You’ll Need
Don’t worry—no fancy equipment required. Here’s what you’ll want to have on hand:
- Large bowl or zip-top bag (for marinating)
- Dutch oven, roasting pan, or slow cooker
- Aluminum foil (if roasting in the oven)
- Meat thermometer (highly recommended!)
- Knife and cutting board
- Tongs or forks (for shredding)
Now that we’ve got everything ready, let’s dive into the fun part—cooking!
How to Make Mojo Pork: Step-by-Step
Step 1: Choose the Right Cut of Pork
Start by picking the best cut of meat. Pork shoulder is ideal—it has the perfect fat-to-meat ratio for juicy, pull-apart texture. Look for bone-in pork shoulder if you can; it adds even more flavor. You can also use pork butt, which is essentially the same cut, or a boneless shoulder if that’s easier to handle.
Avoid lean cuts like tenderloin or loin unless you want a drier version.
Step 2: Make the Mojo Marinade
This is the heart of the recipe. In a bowl, whisk together:
- Sour orange juice (or orange + lime juice)
- Minced garlic
- Olive oil
- Oregano
- Cumin
- Salt and pepper
- Optional: paprika, jalapeño, bay leaves
Mix until fully combined. It should smell citrusy, herby, and a little spicy—basically like flavor heaven. This marinade is key for tenderizing and infusing the pork.
Step 3: Marinate the Pork
Place the pork in a large bowl, pan, or zip-top bag and pour the marinade all over it. Make sure the pork is completely coated. If you’re using a bowl or pan, cover with plastic wrap.
Now the important part: refrigerate and let it marinate for at least 12 hours, or ideally overnight. This is where the magic happens.
Pro Tip: Flip the pork halfway through marinating to make sure every part gets soaked in mojo.
Step 4: Sear the Pork for Flavor
Before roasting or slow cooking, sear the pork in a hot pan or Dutch oven to build a deep, rich crust. Heat a little oil, and sear the pork on all sides for about 2–3 minutes per side until browned.
This step isn’t mandatory, but it adds a beautiful depth of flavor and texture to the final dish.
Step 5: Slow Roast for Maximum Tenderness
Now it’s time to cook low and slow.
Oven Instructions:
- Preheat to 300°F (150°C).
- Place pork and marinade in a roasting pan or Dutch oven.
- Cover with foil or lid.
- Roast for 4–5 hours, or until it reaches 195°F–205°F internal temp.
- Remove foil in the last hour to crisp the top.
Slow Cooker Instructions:
- Transfer pork and marinade to a slow cooker.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours.
- Shred directly in the cooker to absorb juices.
Step 6: Shred and Soak in Juices
Once your pork is fork-tender, shred it using two forks. Toss it back in the pan or slow cooker with all the juices. Let it soak for 10–15 minutes before serving. The meat will reabsorb the flavor and stay super moist.
Want crispy bits? Toss some shredded pork under the broiler for a few minutes or crisp it in a skillet!
Oven vs. Slow Cooker: Which Method is Best?
Both methods have their perks, and your choice might come down to your schedule or how hands-on you want to be.
Oven Method:
- Produces a beautifully caramelized crust on top.
- Ideal for those who enjoy traditional roasting.
- Requires more monitoring, especially in the final hour for browning.
Slow Cooker Method:
- Super convenient—just set it and forget it.
- Results in incredibly moist and tender meat.
- No crust unless you broil or pan-sear after shredding.
Verdict: If you have time and want that crispy outer layer, go with the oven. If you’re busy and want minimal fuss, the slow cooker is your best friend.
Tips for Perfect Mojo Pork Every Time
Getting your Mojo Pork just right can be a game-changer. Follow these tried-and-true tips:
- Marinate longer for deeper flavor: Overnight is best. The acids break down the pork fibers, making the meat juicy and flavorful.
- Use fresh garlic and citrus: Bottled juice and garlic paste won’t give you the same punch. Fresh is always better.
- Don’t skip the sear: Even if you’re using a slow cooker, browning the meat first adds tons of extra flavor.
- Shred in the juices: This step keeps your pork moist and packed with marinade flavor.
- Add a splash of citrus before serving: Brightens everything up and makes the flavors pop again.
- Make extra: Mojo Pork is fantastic for leftovers—tacos, sandwiches, bowls, you name it.
These tips aren’t just nice-to-haves—they’re the difference between good Mojo Pork and amazing Mojo Pork.
How to Serve Mojo Pork
You’ve made your delicious pork… now what? Here are the best ways to serve it up:
Classic Cuban Side Dishes:
- Moros y Cristianos (Black beans and rice)
- Tostones (Fried green plantains)
- Yuca con mojo (Boiled cassava with garlic sauce)
- Cuban bread (To soak up all that juicy pork)
Modern Serving Ideas:
- Mojo Pork Tacos: Serve with pickled onions, avocado, and cilantro.
- Rice Bowls: Layer with jasmine rice, black beans, corn, and mojo pork.
- Cuban Sandwiches: Add pork to a toasted sandwich with Swiss cheese, pickles, ham, and mustard.
- Salads: Add to a bed of greens with a citrus vinaigrette for a lighter option.
No matter how you serve it, this pork will be the star of your plate.
Storage and Reheating Instructions
Cooked Mojo Pork stores beautifully. Here’s how to keep it fresh:
- Fridge: Store in an airtight container with some of its juices for up to 4 days.
- Reheat: Use a skillet over medium heat with a bit of the leftover marinade or juices. Cover while reheating to retain moisture.
- Microwave: Heat in 30-second bursts with a splash of broth or citrus juice to prevent drying out.
Tip: Shredded pork absorbs flavor even more after a day in the fridge—leftovers might taste even better!
Can You Freeze Mojo Pork?
Absolutely! Mojo Pork is freezer-friendly and perfect for meal prepping.
- Freeze: Store cooled, shredded pork in a zip-top bag or airtight container. Add some juices to prevent freezer burn.
- Freeze Duration: Up to 3 months.
- Thaw: Defrost overnight in the refrigerator before reheating.
- Reheat: Same method as above—stovetop or microwave with a splash of citrus or broth.
Freezing a batch means future-you gets a flavorful dinner with zero effort!
Common Mistakes to Avoid
Even the best cooks slip up now and then. Here are common mistakes you’ll want to avoid:
- Using the wrong pork cut: Lean cuts like tenderloin dry out. Stick to shoulder or butt.
- Skipping the marinade time: Rushing this step means less flavor and tenderness.
- Overcooking at high temps: Slow and low is the way to go—resist the urge to crank up the heat.
- Not saving the juices: That liquid gold is full of flavor—don’t throw it out!
- Dry reheating: Always reheat with a splash of liquid to bring it back to life.
Avoid these, and you’re on your way to flavor town.
FAQs about Mojo Pork Recipe
1. Can I make Mojo Pork in an Instant Pot?
Yes! Use the sauté function to sear the pork, then cook on high pressure for about 60–80 minutes depending on the size. Let it naturally release pressure for 15 minutes.
2. What if I can’t find sour oranges?
Mix ¾ cup orange juice with ¼ cup lime juice—it mimics the tangy flavor beautifully.
3. Is Mojo Pork spicy?
Not traditionally. It’s garlicky and citrusy. You can add jalapeños or chili flakes if you like heat.
4. Can I make Mojo Pork ahead of time?
Definitely. It actually tastes even better the next day after all the flavors have melded.
5. What’s the best way to shred Mojo Pork?
Use two forks, your hands (with gloves), or even a hand mixer on low for fast shredding.
Final Thoughts
If you’re still on the fence about making Mojo Pork, let me put it this way—it’s the type of recipe that rewards you for waiting. The marinade does most of the work, and the slow cooking process ensures juicy, tender pork that just melts in your mouth. It’s budget-friendly, crowd-pleasing, and incredibly versatile.
From family dinners to party spreads, it’s the kind of dish that always gets people asking, “Can I get this recipe?” Now you’ve got it—and you’re ready to wow everyone at the table.
