This delicious Cuban Mojo Marinated Pork is bursting with flavor! It’s marinated in a zesty mix of garlic, citrus, and spices, making every bite a treat for your taste buds.
Making this dish is a breeze! I love how simple it is to prepare—just marinate the pork and then roast it. It pairs perfectly with rice or plantains. Yum! 🌟
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking, as it becomes tender and juicy. You can substitute this with pork butt if that’s what you find, or even try chicken thighs for a lighter version.
Fresh Orange Juice: The citrus is key to the marinade. If you don’t have oranges, you could use bottled juice, but fresh is always better. You can also combine grapefruit juice for a unique twist.
Fresh Lime Juice: Lime juice brightens the flavors. If limes aren’t in season, lemon juice can be a decent alternative. Just keep the amount the same for balance.
Olive Oil: This adds richness to the marinade. Substitute with avocado oil for a mild flavor or even vegetable oil if you prefer.
Garlic: Lots of garlic gives awesome flavor. If you’re not a fan, try using garlic powder instead—about 1 teaspoon per clove should work!
How Can I Marinate the Pork for Maximum Flavor?
Marinating is essential in this recipe to ensure the pork absorbs all that yummy mojo flavor. Here’s how to make the most of it:
- Mix the marinade well and taste it; feel free to adjust anything you like before using it.
- Using a deep dish or a large resealable bag helps the marinade coat every inch of the pork.
- Let it marinate for at least 4 hours, but aim for overnight if you can—that’s when the magic happens!
- Remember to reserve some marinade for basting later, but avoid using it as a sauce unless it’s cooked first.
This extra step really allows the pork to soak in all the tasty goodness!
Easy Cuban Mojo Marinated Pork
Ingredients You’ll Need:
For the Pork:
- 3 to 4 pounds pork shoulder or pork butt roast
For the Marinade:
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 8 to 10 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 small jalapeño, finely chopped (for a little heat)
How Much Time Will You Need?
This delicious Cuban mojo marinated pork takes about 15 minutes to prep, plus a minimum of 4 hours (but ideally overnight) for marinating. Then, it needs 1.5 to 2.5 hours to roast. So, plan for some delicious waiting time!
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a medium bowl, whisk together the fresh orange juice, lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, dried oregano, salt, and black pepper. If you like a little heat, toss in the finely chopped jalapeño. Mix everything well until combined.
2. Marinate the Pork:
Place the pork shoulder in a large resealable plastic bag or a deep glass dish. Pour the mojo marinade over the pork, making sure to coat it thoroughly. Seal the bag tightly or cover the dish with plastic wrap. Pop it in the refrigerator and let it marinate for at least 4 hours. If you can wait, overnight is best for maximum flavor!
3. Get Cooking!
When you’re ready to cook, preheat your oven to 350°F (175°C). Remove the pork from the marinade, but keep that marinade handy. Place the pork in a roasting pan or oven-safe baking dish.
4. Roast the Pork:
Put the pork in the preheated oven and roast for about 1.5 to 2.5 hours. The time will depend on the size of your pork shoulder. You want it to reach an internal temperature of 145°F and have a beautiful, caramelized exterior. To keep it extra flavorful, baste the pork occasionally with the reserved marinade.
5. Rest and Serve:
Once the pork is cooked, carefully remove it from the oven and let it sit for about 10 minutes. This allows the juices to settle. Then, slice the pork into beautiful pieces and serve with your favorite sides, such as rice, black beans, or fried plantains.
This recipe yields tender, juicy Cuban-style mojo pork with a deliciously tangy, garlicky crust. Enjoy your tasty meal!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat?
Yes! While pork shoulder or pork butt is recommended for its tenderness when slow-cooked, you can also use chicken thighs or even beef if you prefer. Just adjust cooking times as needed, since chicken will cook faster than pork.
What If I Don’t Have Fresh Citrus?
No worries! If fresh oranges and limes aren’t available, store-bought juice will do. Just make sure it’s 100% juice with no added sugars for the best flavor. You can also substitute lime with lemon juice if necessary.
Can I Marinate the Pork Overnight?
Absolutely! Marinating overnight is ideal as it allows the flavors to penetrate deeper into the meat. Just be mindful not to go beyond 24 hours, as the citrus can start to break down the meat too much, affecting its texture.
How Do I Store Leftovers?
Store any leftover pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pork in a pan on low heat or microwave it until warmed through. For best results, add a splash of broth or reserved marinade to keep it moist!
