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.

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.

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

Step-by-Step Instructions

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.
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.
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.
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.
Rest & Serve
Remove from the oven and let the pork rest for 10–15 minutes before shredding or slicing.

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.

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.

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.

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.

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)

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.