Mojo pork is a delicious Cuban pork roast marinated in mojo sauce made with onion, garlic, herbs, and sour orange juice, then slow roasted until tender.
Cuban Roast Pork Recipe (Mojo Pork)
We're cooking up a big pork shoulder in the Chili Pepper Madness kitchen tonight, my friends. This is Cuban style, called Mojo Pork, or Cuban Roast Pork.
It's an absolutely delicious recipe with pork shoulder marinated in Cuban mojo citrus juices, then roasted low and slow until tender.
You may hear this recipe referred to as "Lechon Asado", which is traditionally made with a whole suckling pig, though some make it with pork shoulder or leg.
It is meant to be served sliced, not pulled like pulled pork, and you're going to love it.
Let's talk about how to make Cuban mojo pork (Cuban roast pork), shall we?
Mojo Pork Ingredients (Cuban Roast Pork)
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Pork Shoulder. Use bone-in or boneless – you can also use pork leg.
- Fresh Garlic.
- Onion.
- Dried Oregano.
- Ground Cumin. I like to lightly toast cumin seeds and grind them for fuller flavor.
- Salt and Black Pepper. To taste.
- Olive Oil.
- Sour Orange Juice. If you can't find it, use sweet orange juice mixed with equal parts lemon and lime juice.
How to Make Mojo Pork (Cuban Roast Pork) - the Recipe Method
FOR THE MOJO MARINADE
Make a past of the garlic, onion, oregano, cumin, salt and pepper in a food processor, or use a mortar and pestle (or molcajete).
In a small mixing bowl, whisk together the sour orange juice and olive oil until it thickens. Stir in the seasoned garlic paste until well combined.
Pierce the fat-trimmed pork shoulder with the tip of a knife to allow the marinade to enter more freely, then cover with the marinade in a large baggie or container.
Refrigerate at least 4 hours, or overnight for more flavor penetration.
FOR OVEN ROAST MOJO PORK
Bring the pork shoulder to room temp, then preheat oven to 350 degrees F.
Remove pork from the marinade and pat dry. Reserve the marinade.
Roast the mojo marinated pork shoulder in a roasting pan or large baking dish (on top of the sliced onions) for 1 hour, turning half way through to ensure browning on all sides.
Lower the oven temperature to 325 degrees F. Pour the reserved marinade over the pork and cover loosely with aluminum foil.
Bake/Roast for 3-4 hours or longer, turning and basting frequently with the pan juices, until the internal temperature of the pork reaches 180 degrees F (82 C) when measured with a meat thermometer, or when a skewer can pierce the meat easily.
Remove the foil for the last 30 minutes of roasting, adding a bit of water or sour orange juice to the bottom of the pan if the meat is too dry.
Rest for 15 minutes, covered, before serving.
MOJO SAUCE/GRAVY OPTION
Strain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Boom! Done! Your mojo pork is ready to serve. Look at that beautiful crust! It's hard to beat a Cuban pork roast for sandwiches, sliced nice and thin. Delicious!
Recipe Tips & Notes
- Puncturing the pork with a knife is ideal for allowing the mojo marinade to penetrate deeper into the meat, which builds more flavor. Don't forget this important step.
- Allow for more roasting time if needed, as roasting low and slow is the best way to make this recipe. Cook to temperature rather than time, as the cooking time can vary based on the size of the pork and other factors.
Serving Mojo Pork (Cuban Roast Pork)
Cuban roast pork is all about big flavor, and is often the centerpiece of holiday meals. Serve it with tangy Cuban mojo sauce on the side, garnished with sliced lime or sour orange.
It is commonly served sliced and served on a large platter with other sides, such as Cuban Black Beans (Frijoles Negros) or salsa criolla.
It is ideal for sandwiches, like the classic Cuban sandwich or Cuban Medianoche Sandwich, loaded with roast pork, ham, Swiss cheese, mustard, and pickles.
There are many, many ways to enjoy it.
Storage & Leftovers
Mojo pork will last up to 5 days in the refrigerator in a sealed container. Use it as desired for making sandwiches, stirring into soups or more.
You can also freeze it for 3 months or longer in freezer containers. I personally like to separate it into portions before freezing, with some of it sliced for sandwiches, some chopped for making tacos or adding to soups or other meals.
That's it, my friends. I hope you enjoy this mojo pork recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to serve yours!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cuban Roast Pork Recipe (Mojo Pork)
Ingredients
- 8-10 pound pork shoulder can use bone-in or boneless – can also use pork leg
- 10 cloves garlic
- 1 small onion chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 1/3 cup olive oil
- 1/2 cup sour orange juice or use 1/4 cup sweet orange juice mixed with 1/8 cup each lemon and lime juice
- 2 yellow onions sliced
GRAVY OPTION
- 1 tablespoon red wine vinegar (or to taste)
- 1 teaspoon chopped cilantro
Instructions
FOR THE MOJO MARINADE
- Add the garlic, onion, oregano, cumin, salt and pepper to a food processor and process to form a paste. Alternatively, you can use a mortar and pestle (or molcajete) to grind by hand.
- In a small mixing bowl, whisk together the sour orange juice and olive oil until it thickens. Stir in the seasoned garlic paste until well combined.
- Adjust with salt and pepper and use as needed.
- Trim excess fat from the pork shoulder. Pierce the meat with the tip of a knife to allow the marinade to enter more freely.
- Rub the pork shoulder down with the mojo marinade and cover. Refrigerate at least 4 hours, or overnight for more flavor penetration.
FOR OVEN ROAST PORK
- When you’re ready to cook, remove pork from refrigerator and allow to rest for 1 hour. Preheat oven to 350 degrees F (177 C).
- Remove pork from the marinade and pat dry. Reserve the marinade.
- Add the sliced onions to the bottom of a large roasting pan or baking dish.
- Transfer the pork shoulder to the bottom of the roasting pan or baking dish (on top of the onions) and roast for 1 hour, turning half way through to ensure browning on all sides.
- Lower the oven temperature to 325 degrees F (163 C). Pour the reserved marinade over the pork and cover loosely with aluminum foil.
- Bake/Roast for 3-4 hours or longer, turning and basting frequently with the pan juices, until the internal temperature of the pork reaches 180 degrees F (82 C) when measured with a meat thermometer, or when a skewer can pierce the meat easily.
- Remove the foil for the last 30 minutes of roasting, adding a bit of water or sour orange juice to the bottom of the pan if the meat is too dry.
- Remove the pork to a serving dish. Cover with foil and rest for 15 minutes.
- Carve and serve.
MOJO SAUCE/GRAVY OPTION
- Strain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Notes
Nutrition Information
Andrew D Rodney says
Sir, you hit a home run with this recipe once again. I made it today; amazing! I didn't think you could hit it out of the park as far as you did with your exceptional Birria recipe, but I was wrong. The pork in this recipe was tender and juicy with a big flavor. It's a new favorite. I wasn't sure about the last 30 minutes (uncovered); whether to do this when I hit 180F using my meat thermometer or try to guess 30 minutes before hitting 180F to do so. I pulled the foil at 180F, and after 30 minutes, the temp was 190F, but the meat was perfect. The sauce, too, is outstanding. Thank you again for providing so many winning recipes. Oh, we tried your Thai Peanut Noodles Recipe last week, it too was outstanding!
Mike H. says
I am happy to hear that, Andrew, and you are very welcome!
Shane Keene says
This is amazing just as it is here, but I am totally going to adapt this recipe to the smoker. I'm already salivating over it. Thanks, Mike!
Mike Hultquist says
Awesome! Enjoy, Shane!
Nancy Buckley Murphy says
AWESOME.
jamie parisi says
i assume i can do this on my bbq rotiesserie or smoker as long as the temperature is equivalent?
Mike Hultquist says
Absolutely, Jamie. Works GREAT! Enjoy!
Craig B. says
Hi Mike. Love your site! So many great recipes. I am planning on making the Mojo Pork over the holidays. For the gravy, you mention cilantro and vinegar. Any recommendations on quantity or is it to taste? Question mostly applies to the vinegar.
Thanks
Craig
Mike Hultquist says
Craig, I used 1 tablespoon red wine vinegar and 1 teaspoon chopped parsley, though you can adjust them to your tastes. Enjoy! I'd love to hear how it turns out for you.
John W Karmazin says
What great recipe! I made my sour orange juice.from one orange, one half of a lemon and lime each. Toasting the cumin seed before grinding is a must too really brings out flavor and aroma.
Within 15 minutes of placing the roast in the oven, my housr smelled beter than Thanksgiving day.
I will be making this one agai
Mike H. says
That is awesome, John - thank you and enjoy!
Mary Askin says
Could I use a pork tenderloin to cook this? i am only one person and this amou t of pork is too much for me. Can you buy sour oranges or is that something that happens natura!y to the juice? Thanks for the idea for my cooking thjs week.
Mike Hultquist says
Mary, yes, you can make this with tenderloin, though adjust your cooking time. You won't need as long, only 30-40 minutes, or until the internal temperature reads 150 degrees. Sour oranges are different from oranges. You can order the juice online, or just use a mix of equal parts lemon and lime juice (as mentioned in the recipe). I hope you enjoy it.
Ant says
Hello Mike, as a new subscriber I'm truely impressed with your selection of recipes. Currently trying to source chillies here in Aus, Perth. Found some seed and plants, but found only a limited variety. Restrictions on plant and seed imports. Found your options gratifying. Made pineapple preserve to-date. Thank you.
Mike Hultquist says
Thanks so much, Ant. Yes, it's definitely hard to source certain kinds of peppers, which is why I grow so many, though substitutions can usually be made. I hope you're able to find what you need.
Mary C says
The directions say to roast the pork on top of the sliced onions. The pictures show it on a rack in the pan. Which is it?
Mike Hultquist says
Place the over the onions. If using a roasting rack, place the onions under the rack.
Boo Scruff says
I loved-loved-loved the wonderful flavor, just melted in my mouth. This was excellent so much so that I am inspired to cook this for Christmas and Thanksgiving. Made it with the Cuban Black Beans & salsa criolla, did use a little extra cumin toasted seed. I am looking so forward to a delicious sit down dinner. Did I tell you how wonderful my kitchen smelled ? Thanks so much for your recipes, fan & follower.
Mike Hultquist says
Awesome to hear, Boo! VERY HAPPY you enjoyed it! I love it. Thanks for sharing this! Definitely a great holiday dish.
Debs S says
Hi, how would you cook it in a crockpot? Looks delish!
Mike Hultquist says
You certainly can, Deb, though it will be a bit more like pulled pork if it cooks too long. Still delicious, though!
baltisraul says
Love this recipe. Will place in my smoker at 225 degrees until it reaches 150 degrees and then wrap in pink butcher paper, with the liquid included. When pork reaches 170 degrees I will place in a cooler covered in bath towels. The temp will continue to rise slightly. After 2-3 hours in the cooler, it will still be hot, and ready to slice. It is a great method if you have the time. From start to table will be around 11-12 hours total with this suggested size shoulder roast.
Mike Hultquist says
Yes, perfection! Nothing like a delicious smoked pork shoulder.