Pork Mojo
Get ready to savor the bold, citrusy flavors of Pork Mojo, a classic Cuban-inspired dish that transforms a simple cut of pork shoulder into a tender, melt-in-your-mouth masterpiece. This recipe features a tangy marinade made with fresh-squeezed orange and lime juice, olive oil, minced garlic, dried oregano, and spices, which infuses the pork with vibrant flavor after marinating overnight. Slow-roasted to perfection and optionally crisped under the broiler for irresistible edges, this dish is as versatile as it is delicious. Garnished with fresh cilantro and lime wedges, and ideally served with rice, black beans, or warm tortillas, Pork Mojo is perfect for family dinners or festive gatherings where bold flavors shine.
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Recipe Information
Ingredients
- 4 lbs Boneless pork shoulder (or pork butt)
- 1.5 cups Orange juice (preferably fresh-squeezed)
- 0.5 cups Lime juice (fresh-squeezed)
- 0.25 cups Olive oil
- 8 cloves Garlic cloves (minced)
- 1 tbsp Dried oregano
- 1 tsp Ground cumin
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 large White onion (sliced)
- 2 leaves Bay leaves
- 0.25 cups Fresh cilantro (chopped, for garnish)
- 4 each Lime wedges (for serving)
Instructions
In a large mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, oregano, ground cumin, kosher salt, and black pepper. Stir to create the marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 8 hours or overnight for best results.
Preheat your oven to 300°F (150°C).
Remove the pork from the marinade and place it in a large roasting pan. Reserve the marinade for cooking.
Spread the sliced white onion around the pork and tuck in the bay leaves. Pour the reserved marinade over the pork and cover the pan tightly with aluminum foil.
Roast the pork in the preheated oven for 3.5 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Once cooked, transfer the pork to a cutting board and let it rest for 15 minutes. Shred the pork with two forks, discarding any excess fat.
Optional: For crispy edges, place the shredded pork on a baking sheet and broil on high for 4-5 minutes, watching carefully to avoid burning.
Serve the pork mojo on a platter, garnished with fresh cilantro and lime wedges. Pair with rice, black beans, or warm tortillas for a complete meal.
Nutrition Facts
Calories |
5220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.4 g | 539% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.5 g | ||
| Protein | 314.3 g | 629% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 383 mg | 29% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5704 mg | 121% | |
*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.
