Mojo Pork
Transport your taste buds to the vibrant flavors of the Caribbean with tender, flavorful Mojo Pork! This slow-roasted pork shoulder is marinated in a zesty blend of fresh orange and lime juices, garlic, oregano, and cumin, creating a tangy, citrus-forward profile that perfectly complements the savory richness of the meat. With every hour in the oven, the pork transforms into melt-in-your-mouth perfection, complete with a beautifully caramelized crust. Serve this Cuban-inspired dish with rice, black beans, or crusty Cuban bread for a meal that’s as comforting as it is unforgettable. Perfect for feeding a crowd, this recipe is an ideal centerpiece for any festive gathering or family dinner. Make it a day ahead to fully infuse the bold mojo flavors!
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 1 cup fresh orange juice
- 0.5 cup fresh lime juice
- 0.5 cup olive oil
- 8 cloves garlic cloves, minced
- 2 tablespoons fresh oregano, chopped
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 leaves bay leaves
- 1 medium white onion, sliced
Instructions
In a medium mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, chopped oregano, ground cumin, salt, and pepper to make the mojo marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the mojo marinade over the pork, ensuring it is completely coated. Add the bay leaves to the marinade.
Seal the bag or cover the dish tightly, and refrigerate for at least 4 hours or preferably overnight, turning the pork occasionally to marinate evenly.
Preheat your oven to 300°F (150°C).
Remove the pork from the marinade and transfer it to a large roasting pan. Reserve the marinade for later use.
Add the sliced onion to the roasting pan around the pork shoulder.
Cover the pan tightly with aluminum foil and roast the pork in the preheated oven for 4 hours.
After 4 hours, remove the foil and baste the pork with the reserved marinade. Continue to roast uncovered for an additional 1 hour, or until the pork is tender and falling apart, with a crispy, caramelized crust.
Let the pork rest for 10-15 minutes before shredding or slicing.
Serve with rice, black beans, or warm Cuban bread. Enjoy!
Nutrition Facts
Calories |
5822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.5 g | 612% | |
| Saturated Fat | 144.6 g | 723% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6015 mg | 262% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 28.5 g | ||
| Protein | 333.8 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5953 mg | 127% | |
*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.
