Cuban Mojo Pork is all about juicy, tender meat packed with flavor! It gets its zing from a zesty marinade made with garlic, orange juice, and spices that make your taste buds dance.
Trust me, the smell of this dish cooking is enough to make anyone’s mouth water. I love serving it with rice and black beans—it’s a perfect combo for a festive meal!
Key Ingredients & Substitutions
Pork: Pork shoulder is my go-to for this dish because it stays juicy during cooking. If you’re looking for a leaner option, pork loin works too, but keep an eye on cooking time as it can dry out faster.
Orange Juice: Fresh orange juice adds sweetness and acidity. If you can find bitter orange juice, do use it! In a pinch, you could mix regular orange juice with a touch of lemon juice to mimic that tangy flavor.
Garlic: Fresh garlic enhances the mojo’s flavor. While you can use powdered garlic, fresh gives the best taste. If you prefer milder garlic, roasting it first will mellow its sharpness.
Cilantro or Parsley: I love using fresh cilantro for its unique flavor. If cilantro isn’t your thing, replace it with parsley. Both will add a nice herbaceous touch.
How Do I Marinate and Cook Mojo Pork for Best Results?
Marinating is a key step to achieving delicious Cuban Mojo Pork. It allows the flavors to really soak into the meat, making it tender and tasty. Here’s how to nail it:
- Mix all marinade ingredients in a bowl, then pour over the pork in a bag or dish. Ensure it’s fully coated.
- Marinate for at least 4 hours, but overnight is even better! This waiting time is critical for flavor.
- When cooking, whether grilling or roasting, serve your pork with patience by letting it rest after cooking. This helps the juices redistribute, ensuring every bite is moist.
- Always check the internal temperature with a meat thermometer. For pork, 145°F means it’s both safe and juicy!
How to Make Delicious Cuban Mojo Pork
Ingredients You’ll Need:
For the Pork:
- 3 to 4 pounds pork shoulder or pork loin
For the Mojo Marinade:
- 1/2 cup fresh orange juice (preferably bitter orange if available)
- 1/4 cup fresh lime juice
- 6 to 8 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro or parsley
- 1 teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Lime halves
- Grilled pineapple rings (optional)
Total Time Estimate:
This recipe takes about 15 minutes for preparation, plus at least 4 hours for marinating the pork (overnight is best), and then 20 to 90 minutes for cooking depending on your method. So, allow enough time for both marinating and cooking to achieve flavorful and tender results!
Step-by-Step Instructions:
1. Prepare the Mojo Marinade:
Start by mixing all the marinade ingredients in a medium bowl: orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, black pepper, cilantro, and red pepper flakes if you’re using them. Whisk until well combined and smooth.
2. Marinate the Pork:
Place the pork into a large resealable plastic bag or a shallow dish. Carefully pour the mojo marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish, then let it marinate in the refrigerator for at least 4 hours; overnight is the best way to soak in all those flavors!
3. Prepare to Cook:
When you’re ready to cook, preheat your grill or oven to medium-high heat (about 375°F/190°C). If you’re using an oven, preheat it to the same temperature and prepare a roasting pan lined with foil for easy cleanup.
4. Cooking the Pork:
Remove the pork from the marinade, but make sure to reserve that delicious marinade! If grilling, place the pork on the grill and turn occasionally, cooking until it’s nicely charred and the internal temperature reaches 145°F (63°C), which should take about 20 to 30 minutes depending on the thickness. If roasting in the oven, position the pork in the lined pan and roast, basting occasionally with the reserved marinade, for about 1 to 1.5 hours, or until cooked through.
5. Baste and Rest:
While the pork cooks, you can baste it with any leftover mojo marinade to enhance moisture and flavor. Once it’s cooked, remove it from heat and let it rest for about 10 minutes. This resting period is key to keeping it juicy!
6. Slice and Serve:
After letting it rest, slice the pork into thick, juicy pieces. Drizzle some of the pan drippings or reserved mojo sauce over the meat for an extra burst of flavor. Garnish with fresh lime halves and optionally, grilled pineapple rings.
7. Enjoy!
Serve your succulent Cuban Mojo Pork with a side of rice, black beans, or your favorite Cuban-style sides for a complete meal. Enjoy every bite of this flavorful dish!
Can I Use Different Cuts of Pork for This Recipe?
Absolutely! While pork shoulder is ideal for its juiciness and flavor, pork loin is a leaner alternative. Just keep in mind that it cooks faster and can dry out if overcooked, so monitor the internal temperature closely.
How Long Should I Marinate the Pork?
For the best flavor, marinate the pork for at least 4 hours, but overnight is even better! This allows the mojo flavors to fully penetrate the meat.
What Is the Best Way to Reheat Leftovers?
To reheat leftovers, warm them gently in the oven at 350°F (175°C) until heated through, or on the stovetop over medium-low heat, adding a splash of broth or water to keep it moist. Avoid using high heat, as this can dry out the pork.
Can I Make This Recipe Spicier?
Yes! If you like a bit more heat, you can add more red pepper flakes to the marinade or serve the finished dish with a hot sauce on the side. Adjust to your spice preference for the perfect kick!
