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To make a great Cuban Mojo Pork Recipe, you need a few key ingredients. You want to start with the best cuts of pork. Pork shoulder is my top choice for this dish. It has enough fat, which keeps the meat moist and tender. Other options include pork butt or even ribs, but shoulder is my favorite.

Cuban Mojo Pork Recipe

Discover the vibrant flavors of Cuba with my easy Cuban Mojo Pork Recipe! This delightful dish features a zesty marinade of fresh citrus and garlic, perfect for tenderizing your pork shoulder. From marinating tips to cooking techniques, you’ll find everything you need to create a mouthwatering meal. Ready to impress your taste buds? Click through to explore the full recipe and enjoy a delicious taste of Cuban tradition right in your kitchen!
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Ingredients
  

2 pounds pork shoulder, cut into large chunks

1 cup freshly squeezed orange juice

1/2 cup lime juice

1/4 cup olive oil

1 tablespoon dried oregano

1 tablespoon ground cumin

1 tablespoon garlic powder

6 cloves garlic, minced

1 jalapeño pepper, deseeded and chopped (optional for spice)

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

In a large mixing bowl, combine the orange juice, lime juice, olive oil, oregano, cumin, garlic powder, minced garlic, chopped jalapeño, and a generous pinch of salt and pepper. Whisk the marinade until well blended.

    Place the pork shoulder chunks in a resealable plastic bag or a large container. Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the container, and marinate in the refrigerator for at least 4 hours, or ideally overnight for best results.

      Preheat your oven to 300°F (150°C).

        Remove the pork from the marinade, reserving the marinade for later. Place the pork chunks in a large baking dish or roasting pan. Season with additional salt and pepper if desired.

          Pour the reserved marinade over the pork in the baking dish. Cover tightly with aluminum foil to trap in moisture.

            Roast the pork in the preheated oven for about 4 to 5 hours, or until the meat is tender and easily shreds with a fork. Check occasionally to ensure it doesn't dry out; add a bit of water if needed.

              Once cooked, remove the pork from the oven, take off the foil, and let it rest for about 10 minutes. Shred the meat using two forks.

                Serve the pulled pork in a fabulous mound, drizzled with any remaining juices from the baking dish, and garnish with fresh cilantro.

                  Prep Time: 10 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8