This Cuban mojo pork has been one of those discovery dishes that instantly became a staple in my rotation. I first tasted a version of this while visiting a friend who grew up in Miami; the kitchen was filled with the tang of oranges and lime, the heady punch of garlic, and the herbaceous whisper of cilantro and mint. The meat was tender enough to pull apart with a fork and had a deeply caramelized crust that crackled when sliced. Ever since, I’ve chased that precise balance of bright citrus, warm cumin, and garlicky depth at home.

What makes this roast special is its elegant simplicity: an overnight marinade transforms an economical cut of pork shoulder into something celebratory. The marinade penetrates deeply, breaking down collagen during the slow roast and building flavor while the exterior crisps. I learned to respect resting time with this recipe; cutting too soon steals the juices. This version is the one I served at a backyard dinner that had three generations asking for seconds and taking home leftovers. It’s robust, approachable, and reliably impressive.

Ingredients

• Extra-virgin olive oil (3/4 cup): Use a fruity, fresh EVOO like a California or Spanish variety; it carries the citrus and herbs and helps the exterior brown without burning.
• Orange zest (1 tablespoon) and fresh orange juice (3/4 cup): Use navel or valencia oranges for bright sweetness—zest adds essential aromatics that elevate the marinade.
• Fresh lime juice (1/2 cup): Provides acidity to tenderize the meat and balance the orange’s sweetness—always squeeze fresh limes for best flavor.
• Cilantro (1 cup, finely chopped) and mint (1/4 cup, finely chopped): Fresh herbs brighten the sauce—chop fine so they distribute through the marinade; if cilantro is polarizing, increase mint slightly.
• Garlic (8 cloves, minced): Garlic is essential—smash first if using a processor to coax more aroma before mincing to maximize flavor.
• Oregano (1 tablespoon fresh minced or 2 teaspoons dried): Adds a savory, slightly bitter counterpoint; either fresh or dried works but fresh is more vibrant.
• Ground cumin (2 teaspoons): Warm and earthy, cumin gives the pork its subtle, toasty backbone—toast whole seeds briefly if you want extra depth and grind them.
• Kosher salt and freshly ground black pepper: Season generously; salt is what makes the roast sing and helps the meat retain juices while roasting.
• Pork shoulder (3 1/2 pounds, boneless or bone-in): Look for a shoulder with some marbling; the fat renders down and keeps the meat succulent during the long roast.

Instructions

Make the mojo: If you have a food processor, add the orange juice, cilantro leaves, mint leaves, and smashed garlic cloves and pulse until everything is finely chopped. Remove and stir in the olive oil, orange zest, lime juice, oregano, and cumin. This creates an emulsified, herb-forward base that clings to the meat and carries flavors deep into the shoulder. If you don't have a processor, finely chop the herbs and garlic by hand and whisk vigorously with the liquids until well combined. Marinate the pork: Place the pork in a large zip-top bag or nonreactive container and pour in the marinade. Massage the bag to ensure the mixture covers every surface, press out excess air, and refrigerate at least 4 hours or preferably overnight. The acid from the citrus helps break down connective tissue slowly; longer marination yields more tender meat but avoid much beyond 24 hours to prevent textural change. Preheat and prepare to roast: Remove the pork from the fridge while the oven preheats to 425°F to take off chill for even cooking. Position a wire rack over a rimmed baking sheet to allow air circulation and even browning. Discard excess marinade—wet marinade left in the pan can steam rather than roast and will inhibit crust formation. Initial high-heat roast: Place the pork on the rack and season liberally with kosher salt and pepper. Roast at 425°F for 30 minutes to jump-start Maillard reactions and encourage a crisp, flavorful exterior. You’re looking for light browning and a lively crust—use this step to set the stage for deeper flavor. Slow roast to finish: Lower the oven to 375°F and continue roasting for 1 hour 20–30 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160°F. Because residual heat will carry the meat to a safe final temperature, 160°F yields a juicy finish after resting. If the shoulder is bone-in, aim for the same internal temp but expect slightly longer cooking time. Rest and carve: Transfer the roast to a cutting board, tent loosely with foil, and rest at least 20 minutes. Resting allows juices to redistribute; cutting too early will release them onto the board. When ready, slice against the grain into even pieces or pull apart for shredded preparations.

Storage Tips

Allow the roast to cool to room temperature before refrigerating to maintain texture—no more than two hours at room temp. Store in an airtight container with a tight-fitting lid, or wrap tightly in plastic wrap and foil to avoid odor transfer. Refrigerated leftovers are best within 3–4 days. For freezing, slice or shred and place in freezer-safe containers or heavy-duty bags with as much air removed as possible; these will remain high quality for up to 3 months. Reheat gently in a low oven (275–300°F) covered with foil to preserve moisture, or warm in a skillet with a splash of orange juice to revive the mojo flavors.

Ingredient Substitutions

If cilantro isn’t your thing, substitute flat-leaf parsley for a milder herbaceous note and increase the mint slightly to maintain brightness. When oranges are out of season, tangerine or blood orange juice can add interesting floral notes—adjust sugar a touch if very sweet. For a lower-acid approach, reduce lime by half and add a tablespoon of white wine vinegar. If pork shoulder isn’t available, pork butt works similarly; avoid lean cuts like loin since they can dry out during the long roast. For a smoky twist, add 1 teaspoon smoked paprika to the marinade.

Serving Suggestions

Serve slices over a bed of fluffy white rice or Cuban-style black beans for a classic pairing. For a lighter plate, pair with a bright cabbage slaw dressed in lime and olive oil. Leftovers make excellent tortas or are fantastic in tacos with pickled red onions and a spoonful of the roasted pan juices reduced into a sauce. Garnish with extra chopped cilantro and a few orange segments to echo the marinade. This roast is festive enough for gatherings but approachable enough for weeknight meals when you want something comforting and bold.

Cultural Background

The mojo used here is rooted in Cuban home cooking, where citrus-based marinades are common for pork and fish. Traditional mojo often blends sour orange (naranja agria), garlic, and oregano; in the absence of sour orange the combination of sweet orange and lime closely replicates the profile. Roasted pork is central to many Cuban celebrations—lechón asado is a holiday staple—and mojo provides a balance of acidity, garlic, and herbs that both preserves and brightens the meat. The technique highlights simple, fresh ingredients rather than complex seasoning blends.

Seasonal Adaptations

In summer, up the mint and add a splash of pineapple juice for tropical sweetness that complements outdoor grilling. During winter, use blood oranges and consider finishing the roast with a light glaze of reduced orange juice and honey for depth. For holiday meals, add a few bay leaves to the roasting pan and serve with roasted root vegetables that can cook alongside the meat. The recipe scales well for large gatherings—double the marinade and roast multiple shoulders on separate racks.

Meal Prep Tips

Plan ahead by marinating the pork the night before you intend to roast; this frees the morning for other tasks. Slice the chilled roast thinly and portion into meal-sized containers for grab-and-go lunches. For quicker reheating, portion into shallow containers so food warms evenly. If you want ready-to-assemble bowls, pack rice, beans, shredded pork, and a small container of reserved mojo (boiled for safety) for an easy midday meal. Label containers with dates—frozen portions should be used within three months for best flavor.

Make this recipe your own by adjusting herbs and citrus to taste. Whether you’re feeding a crowd or making dinner for two, the balance of bright acid, savory garlic, and crisped exterior makes this a go-to roast that brings friends and family together. Enjoy the process and the delicious results.