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Cuban Mojo Marinated Pork

Cuban mojo pork with a slow-roasted, pull-apart interior and a deeply caramelized crust. Citrus-garlic mojo marinade plus cumin and smoked paprika create richly seasoned pork shoulder that slices or shreds beautifully.
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Prep Time 20 minutes
Cook Time 3 hours
Marinating 4 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cuban
Ingredients Equipment Method Notes

Ingredients
  

Pork and mojo marinade
  • 4 lb pork shoulder or butt Choose a boneless pork shoulder (or butt) for even roasting and easy shredding.
  • 8 garlic cloves, minced
  • 0.5 cup fresh orange juice
  • 0.25 cup fresh lime juice
  • 0.25 cup olive oil
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • salt and black pepper Use to taste.
  • 0.25 cup fresh cilantro, chopped
  • lime wedges and cilantro for serving For serving only.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the mojo marinade
  1. Blend garlic, orange juice, lime juice, olive oil, cumin, dried oregano, smoked paprika, salt, and black pepper until smooth, then stir in chopped cilantro for a fragrant green-gold marinade.
Marinate the pork
  1. Score the pork shoulder all over with a sharp knife, place it in a zip-lock bag, pour marinade over, and refrigerate 4–8 hours or overnight so the flavors penetrate.
Roast until caramelized
  1. Preheat the oven to 325°F while the pork is still chilled.
  2. Place pork in a roasting pan, pour marinade over, cover tightly with foil, and roast for 2.5 hours to tenderize.
  3. Uncover and roast 30–45 minutes more at 325°F until the outside is golden and caramelized and the internal temperature reaches 190°F.
Rest and serve
  1. Rest the pork 15 minutes before shredding or slicing so the juices redistribute for a juicy interior.
  2. Serve with lime wedges and cilantro.

Notes

Pro tip: For the most caramelized crust, keep the foil on during the first roast, then uncover the last 30–45 minutes and watch for deep golden edges. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until hot. Freezer yes—freeze shredded pork up to 3 months. For a gluten-free swap, keep the seasoning as written (no gluten ingredients used); serve with rice and beans to stay naturally gluten-free.