Description
A classic Cuban dish featuring tender, slow-cooked pork marinated in a flavorful citrus-garlic mojo sauce, perfect for any occasion.
Ingredients
Scale
- 4 lbs pork shoulder or pork butt
- 8 cloves garlic, minced
- 1 cup sour orange juice (or 1/2 cup orange juice + 1/2 cup lime juice)
- 1/4 cup olive oil
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/4 cup chopped fresh cilantro
Instructions
- In a bowl, mix garlic, sour orange juice, olive oil, cumin, oregano, salt, black pepper, bay leaves, and cilantro to create the mojo marinade.
- Place the pork shoulder in a large bowl or resealable bag and pour the marinade over it, ensuring the meat is fully coated.
- Marinate in the refrigerator for at least 6 hours, preferably overnight.
- Preheat the oven to 300°F (150°C).
- Place the marinated pork in a roasting pan and cover with foil.
- Roast for 3-4 hours, basting occasionally with the marinade, until the pork is fork-tender.
- For a crispy finish, uncover the pork and broil for the last 10 minutes.
- Let the pork rest for 10-15 minutes before shredding and serving.
Notes
For an alternative cooking method, cook the marinated pork in a slow cooker on low for 6-8 hours or in an Instant Pot on high pressure for 60 minutes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
Keywords: mojo pork, Cuban pork, slow-cooked pork, citrus marinade