Mojo Pork
intro
Zesty, garlicky slow-roasted pork marinated in bright citrus mojo, with juicy tender meat and crisp caramelized edges, ideal for casual family-style serving.
Ingredients
Steps
Make the mojo marinade
In a medium mixing bowl, whisk together 240ml (1 cup) fresh orange juice, 120ml (1/2 cup) fresh lime juice, 80ml (1/3 cup) extra-virgin olive oil, 12 crushed garlic cloves, 2 tablespoons dried oregano, 1 tablespoon ground cumin, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 15g (1/4 cup) chopped fresh cilantro until fully emulsified. Measure out 120ml (1/2 cup) of the finished marinade, transfer it to a sealed glass jar, and refrigerate it to use later as a serving sauce.
Marinate the pork shoulder
Use a sharp paring knife to cut 2cm (1 inch) deep slits evenly across the entire surface of the 1.8kg (4lb) trimmed pork shoulder. Place the pork in a large non-reactive glass baking dish or heavy-duty resealable bag, pour the remaining (non-reserved) mojo marinade over the meat, and rub the marinade firmly into the slits and all surfaces of the pork. Cover the dish or seal the bag, then refrigerate for 8 to 24 hours, flipping the pork once halfway through the marination time to ensure even flavor penetration.
Prep pan for roasting
When ready to cook, preheat your oven to 165°C (325°F). Slice 1 large yellow onion into 1cm (1/2 inch) thick rounds, and arrange the rounds in a single, even layer across the bottom of a heavy-bottomed roasting pan to act as a natural roasting rack. Remove the pork from the marinade, let excess marinade drip off, and set the pork fat-side up on top of the onion bed. Discard all leftover marinade that came into contact with the raw pork.
Slow roast the pork
Cover the roasting pan tightly with a double layer of aluminum foil, crimping the edges firmly against the pan to create an airtight seal that traps steam. Roast in the preheated 165°C (325°F) oven for 2 hours and 45 minutes, until the pork is tender when pierced with a fork but not yet falling apart.
Crisp the pork exterior
Carefully remove the foil from the roasting pan (watch for escaping hot steam), then increase the oven temperature to 220°C (425°F). Spoon 2 tablespoons of the reserved, refrigerated mojo marinade over the top of the pork. Roast uncovered for 25 to 30 minutes, until the pork exterior is deep golden brown with crisp, caramelized edges, and the internal temperature reaches 90°C (195°F) when measured with a meat thermometer inserted into the thickest part (avoiding bone if present).
Rest and serve pork
Transfer the roasted pork to a wooden cutting board, tent it loosely with a single sheet of aluminum foil, and let it rest for 20 minutes to allow the meat juices to redistribute (this prevents dry pork when slicing). Slice or shred the pork against the grain, drizzle with the remaining reserved mojo marinade, top with extra fresh chopped cilantro, and serve alongside the soft, caramelized roasted onions from the pan.
Tips
2.Always set aside the serving portion of mojo marinade before it comes into contact with raw pork to avoid dangerous cross-contamination; never use raw meat-exposed marinade for serving without boiling it for 5 minutes first.
3.For a smoky, grilled twist, cook the pork over indirect charcoal heat at 165°C (325°F) following the same roasting timing, adding a handful of hickory wood chips for extra smoke flavor if desired.
OMG this mojo pork is a total game changer! I marinated it for the full 24 hours like the recipe said, and that bright citrus-garlic flavor was absolutely perfect—so juicy, not dry at all even after the long cook time. My kids went back for seconds, even my super picky 8 year old who turns his nose up at anything with 'weird sauce' asked for a third helping. We used the leftovers for Cuban sandwiches the next day and they were better than the ones from our local sandwich shop. 10/10 will be making this on repeat for family dinners!
Took this to a neighborhood potluck over the weekend and it was the first dish gone! I was a little worried because I’ve never made mojo pork before, and the 3.5 hour cook time felt long, but it was so worth it. I only had time to marinate for 8 hours because I forgot to prep the night before, and it still had tons of flavor. Only thing I’ll adjust next time is add a little extra orange juice to the marinade because I love that citrus zing.
SO good! I made a big batch of this on Sunday for my weekly meal prep, and it held up perfectly all week in the fridge. I paired it with rice and black beans for lunches, tossed it in salads, even had a bit with scrambled eggs for breakfast one day. The cook time is definitely a weekend project, but it makes so much food it’s totally worth the effort for easy meals all week. Will absolutely be adding this to my regular meal prep rotation!
Wait, has anyone had trouble with the pork coming out a little tough? I followed the cook time exactly (325 degrees for 3.5 hours, marinated 12 hours) but the shoulder was still a little chewy when I went to shred it. Flavor was amazing, just the texture was off for me. Did I do something wrong?
I made this on my smoker instead of the oven per the recipe (added a little hickory wood at 225 until it hit 205 internal) and HOLY COW it was incredible. The mojo marinade cut through the smokiness so perfectly, I can’t even describe how good it was. My wife said it’s the best thing I’ve ever grilled, and that’s saying something because I grill at least 3 nights a week. 10/10, will be making this all summer long.
Finally got around to making this after seeing it pop up on my feed a dozen times, and it did not disappoint! I served it with cilantro lime rice, fried plantains, and a little avocado crema, and it felt like we were eating at a little Cuban spot in Miami even though we’re in the middle of Arizona. The marinade is so simple to throw together too, no weird hard-to-find ingredients which I love. Already texted the recipe to my sister and my mom, they’re both making it next week!