If you have been searching for a truly unforgettable flavor experience, look no further than this Juicy Cuban Mojo Pork Roast Recipe. Bursting with vibrant citrus, fragrant herbs, and that deep garlic punch, this roast is a celebration of everything Cuban cuisine does best. The pork turns out incredibly tender and juicy thanks to a bright, fresh mojo marinade that infuses the meat with layers of flavor you’ll crave long after the last bite. Whether it’s a family dinner or a weekend gathering, this dish brings warmth, zest, and a bit of tropical sunshine to your table.
Ingredients You’ll Need
These ingredients are remarkably simple, yet every single one plays a vital role in creating the perfect balance of tart, savory, and herbal goodness. The fresh herbs keep it lively, the citrus juices tenderize the pork beautifully, and the spices add that classic Cuban depth you’ll adore.
- Extra virgin olive oil: Provides a smooth, rich base for the marinade and helps distribute flavors evenly across the pork.
- Cilantro/coriander: Fresh and fragrant, it adds a hint of brightness and that signature Cuban freshness.
- Orange zest: Packs concentrated citrus aroma enhancing complexity without extra acidity.
- Fresh orange juice: Adds sweet citrus notes that help tenderize the pork and boost flavor.
- Lime juice: Offers sharp acidity that balances the richness of the pork and brightens the overall dish.
- Mint leaves: Brings a subtle coolness lifting the intense garlic and herb character.
- Garlic cloves: Infuses the roast with robust, pungent flavor that’s essential to any mojo marinade.
- Fresh oregano leaves: Adds earthiness and warmth; if dried, use half as much to avoid overpowering.
- Ground cumin: Introduces a smoky, slightly nutty undertone that complements the citrus beautifully.
- Salt: Enhances every flavor, so definitely do not skip or reduce.
- Black pepper: Adds just the right touch of heat and complexity.
- Pork shoulder (skinless, boneless): The star of the dish — fatty enough to stay juicy and tender after slow roasting.
- Additional lime and orange juice: For basting and to keep the meat moist during roasting.
How to Make Juicy Cuban Mojo Pork Roast Recipe
Step 1: Prepare the Marinade
The mojo marinade is the heartbeat of this recipe. Start by combining all the marinade ingredients—olive oil, cilantro, orange zest and juice, lime juice, mint, garlic, oregano, cumin, salt, and pepper—in a food processor. Blend until the herbs and garlic are finely chopped and everything melds into a vibrant, aromatic paste. If you don’t have a processor, just finely mince everything and mix thoroughly in a bowl. This fresh marinade will infuse the pork with layers of bright, bright flavor.
Step 2: Marinate the Pork
Place your pork shoulder into a large ziplock bag or airtight container and pour the marinade over it, ensuring the meat is coated evenly. Pop it into the fridge overnight to let those potent citrus and herb flavors fully penetrate the pork. This resting time is crucial to achieving that coveted juicy texture and rich taste in every bite.
Step 3: Bring Pork to Room Temperature
Before cooking, remove the pork from the marinade and allow it to sit on the counter for about an hour. Bringing the meat to room temperature ensures even cooking throughout and will help you achieve the perfect crust when roasting. Don’t forget to reserve the marinade—you’ll use it later for basting and serving.
Step 4: Roast at High Heat
Preheat your oven to 220°C (425°F), then place the pork uncovered in a roasting pan. Roast for 30 minutes, basting occasionally with the reserved marinade and pan juices to build a crispy, flavorful outer layer that perfectly contrasts with the tender, juicy interior. This high temperature jumpstarts caramelization and locking in the juices.
Step 5: Slow Roast to Perfection
After the initial high-heat blast, reduce the oven temperature to 190°C (375°F) and continue roasting for another 1 1/2 to 2 hours. Baste every 30 minutes to keep the pork moist and to develop maximum flavor. When the internal temperature hits about 70°C (160°F), your roast will be perfectly cooked through while still juicy enough to slice with ease. For those who prefer fall-apart tender pork, you can slow roast at 160°C (320°F) for 3 1/2 hours or until it shreds effortlessly.
Step 6: Rest Before Serving
Once out of the oven, cover the roast loosely with foil and let it rest for 20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring each slice is succulent and bursting with flavor. Garnish with pan-fried orange slices and fresh cilantro for that extra touch of Cuban authenticity.
How to Serve Juicy Cuban Mojo Pork Roast Recipe
Garnishes
Bright and fresh garnishes elevate this dish beautifully. Think pan-seared orange slices that complement the citrus notes in the pork perfectly. Add a sprinkle of freshly chopped cilantro or coriander leaves for an herbal pop, and if you’re feeling fancy, a few thin lime wedges on the side enhance the tangy mojo experience.
Side Dishes
Traditional Cuban sides such as black beans and rice or garlicky fried plantains pair wonderfully. You could also opt for a crisp green salad with a light vinaigrette to balance the richness of the pork. For something heartier, try roasted sweet potatoes or yucca fries to maintain the tropical vibe and add variety to your meal.
Creative Ways to Present
Make your feast special by serving the Juicy Cuban Mojo Pork Roast Recipe family-style on a large platter surrounded by vibrant sides and garnishes. Alternatively, shred the leftovers and make Cuban sandwiches or tacos with pickled onions and spicy mayo. The mojo sauce itself is a fantastic drizzle over grilled vegetables or a zesty salad dressing, so don’t let any of that goodness go to waste!
Make Ahead and Storage
Storing Leftovers
Leftovers of this pork roast keep incredibly well. Store the meat and any extra mojo sauce separately in airtight containers in the refrigerator. The pork maintains its moisture and flavor for up to 4 days, making for delicious next-day meals or snacks.
Freezing
If you want to save some for much later, freeze the roast in meal-sized portions with the mojo sauce. Freezing prevents drying out and preserves the vibrant citrus and herb flavors. For best results, consume within 2-3 months, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in an oven at 160°C (320°F) covered with foil to keep the meat juicy. Alternatively, warm in a skillet over low heat with a splash of reserved mojo sauce or broth to add moisture. Microwaving works in a pinch but be careful not to overcook, which can make the pork tough.
FAQs
What cut of pork is best for the Juicy Cuban Mojo Pork Roast Recipe?
Use pork shoulder or pork butt that is skinless and boneless. These cuts have the right fat content to stay moist and tender during slow roasting. Avoid loin or leg roasts since they tend to dry out under long cooking.
Can I prepare the mojo marinade without a food processor?
Absolutely! If you don’t have a food processor, just finely chop or mince all the herbs and garlic and then whisk together with the olive oil and juices. The texture will be a bit chunkier but equally flavorful.
How long should I marinate the pork?
For best results, marinate the pork overnight. This allows the citrus and herbs to deeply infuse the meat, creating that signature juicy, tender texture and bold flavor.
What temperature should the pork be cooked to?
For juicy, sliceable roast pork, cook until the internal temperature reaches about 70°C (160°F). If you prefer fall-apart tender pork for shredding, roast at a lower temperature for longer until it pulls apart easily.
Can I make this recipe gluten-free?
Yes! The Juicy Cuban Mojo Pork Roast Recipe is naturally gluten-free since it relies on fresh ingredients and spices without any wheat-based additives. Just double-check any packaged spices or pre-made ingredients for hidden gluten.
Final Thoughts
If you crave a dish that’s bursting with flavor and guaranteed to impress, this Juicy Cuban Mojo Pork Roast Recipe needs to be in your kitchen rotation. With its bright citrus marinade, tender pork, and versatility in serving, it’s a comforting yet exciting meal that brings a little slice of Cuba right to your table. Give it a try—you’ll be rewarded with juicy, aromatic pork that turns any occasion into a celebration.
Print
Juicy Cuban Mojo Pork Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes plus overnight marinating
- Yield: 8 servings (8-10 with smaller portions)
- Category: Main Course
- Method: Baking
- Cuisine: Cuban
Description
This Juicy Cuban Mojo Pork Roast recipe, inspired by the Chef movie, features a flavorful citrus and herb marinade that tenderizes a pork shoulder to perfection. The pork is marinated overnight, then roasted to juicy tenderness with a vibrant, tangy mojo sauce on the side, making it an impressive and delicious centerpiece for any meal.
Ingredients
Marinade Ingredients
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander, lightly packed
- 1 tbsp orange zest
- 3/4 cup fresh orange juice
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 garlic cloves
- 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Pork Roast
- 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper to taste
Instructions
- Prepare the Marinade: Combine all marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped and the mixture turns into a vibrant sauce. Alternatively, finely chop or mince the garlic and herbs, then stir all marinade ingredients together in a bowl.
- Marinate the Pork: Place the pork shoulder into a large ziplock bag and pour the marinade over it. Seal the bag, ensuring the pork is well coated, then refrigerate overnight, placing the bag in a bowl to prevent any leaks.
- Bring Pork to Room Temperature: Remove the pork from the marinade and let it sit on the counter for 1 hour to reach room temperature. Reserve the marinade for serving as a mojo sauce.
- Preheat Oven: Set your oven to 220°C (425°F) or 200°C if using a fan oven, preparing for the initial high-heat roast.
- Initial Roast: Roast the pork uncovered for 30 minutes. During this time, occasionally baste the pork with pan juices to keep it moist and flavorful.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 190°C (375°F) or 170°C fan oven. Continue roasting the pork for another 1 1/2 to 2 hours. Baste every 30 minutes. Roast until the internal temperature of the pork reaches 70°C (160°F), ensuring it is cooked thoroughly while remaining juicy and sliceable.
- Optional Fall-Apart Tender Version: If you prefer the pork to be shreddable and very tender, roast it at 160°C (320°F) for about 3 1/2 hours until it easily shreds with two forks.
- Rest the Pork: Remove the pork from the oven, place it on a plate, and loosely cover with foil. Let it rest for 20 minutes to allow juices to redistribute before carving.
- Serve: Serve the pork roast sliced or shredded with the reserved mojo marinade as a dipping sauce on the side. Garnish with pan-fried orange slices and extra cilantro/coriander leaves for a fresh, vibrant presentation.
Notes
- Make sure to use pork shoulder or pork butt, never loin or leg, to avoid dryness.
- Marinating overnight allows the flavors to deeply infuse the meat.
- Bring the pork to room temperature before roasting to ensure even cooking.
- Basting frequently keeps the pork moist and enhances flavor.
- Use a meat thermometer to check for doneness at 70°C (160°F) for juicy, sliceable pork.
- For shreddable pork, longer low-temperature roasting is recommended.
- Resting the meat after roasting helps retain juices and improves texture.
- The reserved marinade makes a delicious mojo dipping sauce to complement the roast.
- Garnish with pan-fried orange slices and fresh herbs for added aroma and presentation.
