Cuban Style Roast Pork Shoulder With Mojo

Bold flavors, tender meat, and a citrusy punch Cuban-style roast pork shoulder with mojo is a celebration of taste. This dish brings together slow-roasted pork infused with a bright, garlicky, and herbaceous mojo marinade. Whether you’re preparing it for a family feast or a special occasion, this recipe delivers deep, authentic flavors with every bite.

Why This Recipe Works

• Marination Magic: A long marinade time ensures the pork absorbs the vibrant mojo flavors.
• Slow-Roasting Perfection: Cooking at a low temperature results in fall-apart tenderness.
• Golden Crispy Skin: The final blast of high heat creates an irresistible crust.

Ingredients

For the Mojo Marinade:

• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh cilantro

For the Pork:

• 1 bone-in pork shoulder (5-7 lbs)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

Step-by-Step Instructions

1. Prepare the Mojo Marinade

In a bowl, whisk together orange juice, lime juice, garlic, olive oil, cumin, oregano, salt, black pepper, and red pepper flakes. Stir in chopped cilantro. This bright and zesty marinade infuses the pork with unmistakable Cuban flavors.

2. Marinate the Pork

Pat the pork shoulder dry with paper towels. Using a sharp knife, make small incisions in the meat. This allows the marinade to penetrate deeper. Place the pork in a large zip-top bag or a deep dish, then pour the mojo marinade over it. Massage the marinade into the meat. Cover and refrigerate for at least 12 hours, ideally overnight.

3. Roast Low and Slow

Preheat the oven to 275°F (135°C). Remove the pork from the marinade and let excess liquid drip off. Place it on a roasting rack inside a baking dish. Sprinkle with salt, black pepper, and smoked paprika. Roast uncovered for about 5-6 hours, or until the internal temperature reaches 195°F (90°C).

4. Achieve a Crispy Crust

Increase the oven temperature to 450°F (230°C) for the last 15-20 minutes. This step caramelizes the exterior, creating a golden, crispy crust. Keep an eye on it to avoid burning.

5. Rest and Serve

Remove the pork from the oven and tent it loosely with foil. Let it rest for 20 minutes. This allows the juices to redistribute, ensuring maximum tenderness. Shred the pork with forks or slice it against the grain. Serve with extra mojo sauce, rice, and black beans for an authentic Cuban meal.

Pro Tips for the Best Cuban Pork

• Marinate Longer: The more time the pork spends in the marinade, the deeper the flavor.
• Use Fresh Citrus: Bottled juice won’t give the same bright and fresh taste.
• Slow and Steady Wins: Resist the urge to crank up the heat—low and slow is the key to tender meat.

Pairing Suggestions

Complement this succulent roast with classic Cuban sides:

• Moros y Cristianos: Black beans and rice.
• Tostones: Twice-fried plantains for a crunchy contrast.
• Fresh Avocado Salad: A cooling, creamy addition.

This Cuban-style roast pork shoulder with mojo is a guaranteed crowd-pleaser. Every bite is packed with zesty, garlicky goodness, balanced by the richness of slow-cooked pork. Whether for a family dinner or a festive gathering, this dish brings the vibrant spirit of Cuban cuisine to your table.