Cuban Mojo Pork Recipe

Bring the vibrant flavors of Cuba straight to your kitchen with this authentic Cuban Mojo Pork.

Bursting with citrusy zest, garlicky goodness, and tender, slow-roasted pork, this dish is a showstopper that’s perfect for holidays, gatherings, or even a cozy weeknight dinner.

Known in Cuba as Lechon Asado, it’s one of those recipes that turns simple ingredients into something extraordinary.

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Why You’ll Love This Recipe

• 🌿 Authentic Flavor: A classic Cuban dish that combines citrus, garlic, and spices for unforgettable taste.
• 🍊 Bright & Zesty: Fresh orange and lime juices give the pork a vibrant, tangy kick.
• 🍖 Tender & Juicy: Slow-roasting ensures the pork stays moist and pulls apart beautifully.
• 🍽️ Versatile Serving Options: Serve with traditional Cuban sides, stuff into tacos, or pile high on sandwiches.
• 🕒 Make-Ahead Friendly: Marinate overnight and let the oven do the work the next day.

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Ingredients

• 1 pork shoulder (Boston Butt) – best for slow roasting, full of flavor
• 1 cup fresh orange juice
• ½ cup fresh lime juice
• 8–10 garlic cloves, minced
• ½ cup olive oil
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• Optional additions: fresh cilantro, a pinch of sugar, or honey for balance

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Step-by-Step Instructions

1. Make the Marinade
   In a large bowl, whisk together orange juice, lime juice, minced garlic, olive oil, oregano, cumin, salt, and pepper. Taste and adjust with a pinch of sugar or honey if needed.
2. Marinate the Pork
   Place the pork shoulder in a large resealable bag or bowl. Pour the marinade over the pork, ensuring it’s well coated. Refrigerate for at least 8 hours, preferably overnight, turning occasionally.
3. Roast Low and Slow
   Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan, cover with foil, and cook for 4–5 hours, or until fork-tender and easily shredded.
4. Crisp the Edges
   For that irresistible crust, uncover the pork during the last 20–30 minutes and raise the oven temperature to 400°F (200°C). Roast until golden brown and caramelized.
5. Rest & Serve
   Remove from the oven and let the pork rest for 10–15 minutes before shredding or slicing.

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Tips for Success & Mistakes to Avoid

• ✅ Always use fresh citrus juice for the brightest flavor. Bottled juice won’t compare.
• ✅ Don’t over-marinate—overnight is perfect, but longer can affect texture.
• ✅ Keep it low and slow for tender, juicy pork.
• ✅ Crisp carefully—don’t overdo it or the meat will dry out.

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Substitutions

• Pork loin or tenderloin – leaner cuts if you prefer, though less juicy.
• Slow cooker option – cook on low for 8–10 hours or high for 5–6 hours, then finish in the oven at 400°F for 15–20 minutes to crisp.
• Herb swap – try thyme or rosemary if oregano isn’t available.

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What to Serve With Cuban Mojo Pork

• 🍚 Traditional sides: rice and black beans, sweet plantains, and Cuban bread.
• 🌮 Creative leftovers: tacos, sandwiches, rice bowls, or salads.
• 🍹 Beverages: mojitos, sangria, or a refreshing limeade.

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Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Shredded pork freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 325°F or on the stovetop with a splash of broth to keep it moist.

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Nutrition & Timing (Estimated)

• Prep Time: 15 minutes (plus marinating)
• Cook Time: 4–5 hours
• Total Time: About 5–6 hours (including rest)
• Servings: 6–8
• Calories per serving: ~420 (varies with portion size and additions)

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Cuban Mojo Pork isn’t just a recipe—it’s a whole experience.

With its bright citrus notes, tender slow-roasted pork, and versatile serving options, it’s bound to become a favorite in your home.

Whether you’re serving it at a festive gathering or enjoying it as leftovers the next day, it’s always a taste of Cuba worth savoring.