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Recipe by:

Elena SMITH

Cuban Mojo Pork with Citrus and Herbs

This Cuban Mojo Pork recipe infuses the meat with vibrant citrus and herb flavors, making it a festive centerpiece perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 12 hours 10 minutes
Marinating Time 8 minutes
Total Time 12 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Cuban
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Meat
  • 4 pounds Pork Shoulder, boneless
Group: Marinade
  • 10 cloves Garlic, minced
  • 1 cup Fresh cilantro, roughly chopped
  • 1 cup Orange juice, freshly squeezed
  • ½ cup Lime juice, fresh
  • 1 Tbsp. Oregano, dried
  • 1 tsp. Cumin, ground
  • ½ cup Olive oil
  • 1 Tbsp. Salt
  • 1 tsp. Black pepper

Equipment

  • Large mixing bowl
  • Resealable plastic bag or glass baking dish
  • Large Dutch oven or roasting pan

Method
 

  1. In a large mixing bowl, combine the minced garlic, chopped cilantro, orange juice, lime juice, oregano, cumin, olive oil, salt, and pepper. Stir until you get a fragrant mixture.
  2. Place the pork shoulder in a large, resealable plastic bag or a glass baking dish. Pour the marinade over the pork, ensuring it is well-coated. Seal the bag and let it marinate in the refrigerator for at least 8 hours, preferably overnight.
  3. Preheat your oven to 300°F (150°C). Remove the pork from the marinade and sear the pork on all sides until golden brown, about 4-5 minutes per side. Add the reserved marinade to the pot, and cover it. Roast for about 4-5 hours or until the pork is fork-tender.
  4. Once cooked, remove the pork from the oven and let it rest for at least 15 minutes. Shred the meat using two forks and drizzle some of the pan juices over it before serving.

Notes

Allowing the pork to marinate overnight enhances the flavor significantly. Be patient while slow-cooking for the best results.