Cuban Mojo Marinated Pork is a flavorful and juicy dish that features tender pork soaked in a zesty marinade made from garlic, citrus juices, and a touch of herbs. The combination gives the meat a bright and slightly tangy taste with a hint of spice, making it perfect for a casual family dinner or a weekend cookout.
I love using this marinade overnight because it really lets the pork soak up all those bold flavors. It’s simple to mix up—just fresh garlic, orange and lime juice, cumin, and a little olive oil—and then you let the pork sit in the fridge until it’s bursting with flavor. This step makes a big difference and is key to getting that classic Cuban taste.
My favorite way to serve this pork is sliced thin and piled high on a warm sandwich roll with some pickles and a bit of mustard, or alongside some rice and black beans for a comforting, hearty meal. It’s one of those dishes that always gets compliments, partly because it’s so tasty and partly because it feels special but isn’t complicated at all to make.
Key Ingredients & Substitutions
Pork: I prefer pork shoulder because it stays juicy and has great flavor, but pork loin works if you want a leaner cut. Avoid very lean pork as it can dry out quickly.
Citrus Juices: Fresh orange and lime juice give the mojo its bright taste. If you don’t have fresh oranges, bottled orange juice can work, but fresh is best for brightness.
Garlic: Lots of garlic is key here. Use fresh minced garlic rather than powder for a sharper, robust taste that really shines in the marinade.
Spices & Herbs: Ground cumin and dried oregano add earthiness, while fresh cilantro and green onions add freshness to the topping. If you don’t have fresh cilantro, parsley is a decent alternative.
Heat: Red pepper flakes add subtle heat. If you want more spice, add fresh chopped chili or use cayenne powder instead.
How Can I Keep the Pork Juicy and Flavorful While Cooking?
Marinating the pork for several hours or overnight is critical to deeply infuse flavor and help tenderize the meat.
- Pat the pork dry before cooking to get a nice sear and avoid steaming.
- Cook low and slow if possible—either grilling over indirect heat or roasting at moderate temperature helps prevent dryness.
- Use a meat thermometer to avoid overcooking; 145°F (63°C) is the safe and juicy temperature for pork.
- Let the pork rest for 10 minutes after cooking. This lets juices redistribute and keeps the meat tender.
Equipment You’ll Need
- Large resealable plastic bag or shallow dish – I like this for marinating because it’s easy to turn and keeps everything coated evenly.
- Grill or oven – Choose based on your preference; a grill gives a smoky flavor, while the oven is convenient for even cooking.
- Roasting pan or baking sheet – Use this if roasting in the oven; a rack helps the heat circulate around the pork for even cooking.
- Meat thermometer – I always use this to ensure the pork hits the perfect, juicy temperature without overcooking.
- Sharp knife and cutting board – For slicing the rested pork into neat, tender pieces.
Flavor Variations & Add-Ins
- Smoked paprika instead of cumin for a smoky twist that adds depth to the marinade.
- Add sliced jalapeños or hot sauce if you like extra heat in your marinade or as a topping.
- Incorporate orange or lime zest into the marinade for an extra punch of citrus flavor.
- Serve with pineapple chunks or a mango salsa to bring a sweet, tropical contrast to the savory pork.
Cuban Mojo Marinated Pork
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 pounds pork loin or pork shoulder
- 1/2 cup fresh orange juice (preferably Valencia orange)
- 1/4 cup fresh lime juice
- 6 to 8 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 2 green onions, finely chopped
For Garnish:
- Lime wedges
- Sliced orange
- Fresh cilantro leaves
- Sliced chili peppers
How Much Time Will You Need?
Plan for about 10 minutes of active prep time to mix the marinade and prep the pork, plus at least 4 hours (ideally overnight) for marinating. Cooking will take about 30 minutes on the grill or up to 1 hour in the oven. Don’t forget to set aside 10 minutes for resting the pork before slicing and serving.
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a medium bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, pepper, and red pepper flakes if using. This mixture should smell fresh, garlicky, and slightly zesty.
2. Marinate the Pork:
Put the pork in a large resealable bag or in a shallow dish. Pour the marinade over the pork, making sure it’s all covered. Seal the bag or cover the dish, then refrigerate it for at least 4 hours or overnight. This lets the flavors soak in and tenderizes the meat.
3. Heat Up Your Cooking Method:
If grilling, preheat the grill to medium-high. For oven cooking, preheat it to 375°F (190°C).
4. Cook the Pork:
- Grill: Remove pork from the marinade and let any extra drip off. Place it on the grill over indirect heat and cook until it reaches 145°F (63°C) inside—usually 20-30 minutes. For extra flavor, sear it on direct heat for a couple of minutes on each side at the end.
- Oven: Put the pork in a roasting pan and cook until it hits 145°F (63°C) inside, which should take about 45 minutes to an hour. To get a nice browned crust, you can broil it for a few minutes once it’s nearly done.
5. Let the Pork Rest:
Once cooked, transfer the pork to a cutting board and let it rest for about 10 minutes. This helps keep it juicy when sliced.
6. Prepare the Fresh Topping:
Mix chopped cilantro and green onions with a splash of leftover marinade or a bit of olive oil and lime juice. This fresh topping adds brightness and a flavorful finish.
7. Serve and Garnish:
Slice the pork into thick pieces and drizzle the cilantro-green onion topping over it. Add lime wedges, sliced orange, fresh cilantro leaves, and chili slices for color and extra flavor. Perfect alongside rice and beans, fried plantains, or in Cuban sandwiches.
Can I Use Frozen Pork for This Recipe?
Yes, but make sure to fully thaw the pork in the refrigerator overnight before marinating. This helps the marinade penetrate evenly and ensures even cooking.
How Long Should I Marinate the Pork?
For best flavor, marinate the pork for at least 4 hours, but overnight is ideal. The longer marinating time allows the citrus and garlic flavors to deeply infuse the meat.
Can I Cook This Pork in a Slow Cooker?
Absolutely! After marinating, cook the pork in a slow cooker on low for 6-8 hours or on high for 3-4 hours until tender. Finish with a quick broil or sear for added crust.
How Should I Store Leftovers?
Keep leftover pork in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave with a splash of lime juice to brighten the flavors again.