Cuban Roast Pork with Mojo Criollo
Discover the irresistible flavors of **Cuban Roast Pork with Mojo Criollo**, a quintessential dish that delivers a vibrant taste of Cuba in every bite. This recipe begins with tender pork shoulder marinated overnight in a zesty Mojo Criollo—an aromatic blend of garlic, sour orange juice, lime juice, olive oil, and fragrant spices like oregano and cumin. Slow-roasted to perfection, the pork becomes melt-in-your-mouth tender with a beautifully caramelized crust. The marinade's tangy, citrus-infused essence infuses every bite, making this dish a true standout. Garnished with fresh cilantro and served alongside classic accompaniments like rice, black beans, and fried plantains, this Cuban roast pork is perfect for family gatherings or special occasions. Indulge in this authentic, flavor-packed recipe that captures the essence of Caribbean cuisine!
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 10 cloves garlic cloves, minced
- 1 cup orange juice (preferably sour orange juice)
- 0.5 cup lime juice
- 0.25 cup olive oil
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a blender or food processor, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and pepper to create the Mojo Criollo marinade.
Place the pork shoulder in a large resealable plastic bag or a non-reactive container. Pour the marinade over the pork, ensuring it is fully coated. Refrigerate and marinate for at least 12 hours or up to 24 hours for maximum flavor.
Preheat your oven to 325°F (160°C). Remove the pork from the marinade and place it in a roasting pan. Reserve the remaining marinade.
Cover the pork with aluminum foil and roast for 2 1/2 hours. Baste the pork with the reserved marinade every hour to keep it moist.
Remove the foil and continue roasting for an additional 1 1/2 hours, or until the internal temperature reaches 185°F (85°C) and the pork is tender enough to pull apart.
Allow the pork to rest for 20 minutes. Shred the meat with two forks or slice as desired.
Garnish with chopped fresh cilantro, if desired, and serve with rice, black beans, and fried plantains for a traditional Cuban meal.
Nutrition Facts
Calories |
5249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.7 g | 539% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 22.2 g | ||
| Protein | 332.2 g | 664% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5764 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
