Description
Roasted Cuban Mojo Pork is a succulent and flavorful dish featuring pork shoulder marinated in a vibrant garlic and citrus mojo sauce. This classic Cuban recipe combines the tangy zest of sour oranges with garlic, cumin, coriander, and oregano, slow-roasted to tender perfection, then finished with a crispy golden crust. Perfect for a hearty meal that bursts with authentic Cuban flavors.
Ingredients
Scale
Marinade Ingredients
- 1 cup Sour Oranges or Citrus Juice (Mix lemon and orange juice if needed)
- 10 cloves Garlic (Adjust based on preference)
- 1/2 cup Olive Oil
- 2 tablespoons Cumin Powder
- 2 tablespoons Coriander Powder
- 2 teaspoons Salt (Adjust to taste)
- 1 tablespoon Fresh Oregano Leaves (Use half dried if fresh unavailable)
Main Ingredient
- 4 pounds Pork Shoulder (Pork butt is a good alternative)
Instructions
- Prepare Marinade: In a food processor, blend together the sour oranges (or citrus juice), fresh garlic, olive oil, cumin powder, coriander powder, and salt until smooth, creating the traditional Cuban mojo sauce.
- Marinate Pork: Generously rub the pork shoulder with the mojo marinade, making sure every inch is coated. Wrap the pork tightly and refrigerate for at least 1-2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Pre-Bake Prep: Remove the marinated pork from the refrigerator and let it rest at room temperature for 30 minutes. This step ensures even cooking during roasting.
- Roast in Dutch Oven (Low Temperature): Preheat your oven to 295°F (145°C). Place the pork shoulder in a Dutch oven, cover it, and roast slowly for 3-4 hours to tenderize the meat gently.
- Increase Heat and Uncover: After the initial roasting phase, uncover the pork, baste it with the accumulated pan juices to retain moisture and flavor, then raise the oven temperature to 350°F (175°C). Continue roasting uncovered for another 1-2 hours until the internal temperature reaches 180°F (82°C) or the meat is fork-tender.
- Broil for Crispy Crust: To finish, broil the pork for 10-15 minutes until the exterior develops a crispy, golden crust that adds an irresistible texture contrast.
- Serve: Shred the pork using forks, mix it with any remaining mojo sauce in the pan, and serve hot with your choice of sides.
Notes
- Using fresh sour oranges yields the most authentic flavor, but substitute with a mixture of lemon and orange juice if sour oranges are unavailable.
- Marinating overnight enhances the depth of flavor and tenderness.
- Cooking at a low initial temperature allows the pork to become very tender and moist.
- Raising the heat near the end helps develop a flavorful crust on the pork.
- Broiling at the end is essential for a crispy finish, but watch carefully to avoid burning.
- Leftover mojo sauce can be saved and used as a marinade or dipping sauce for other dishes.
