Cuban Mojo Pork: Recipe, Marinade & Serving Ideas

Cuban Mojo Pork: Just the name conjures up images of sun-drenched beaches, vibrant music, and the tantalizing aroma of citrus and spices. Imagine sinking your teeth into succulent, slow-roasted pork, infused with a tangy, garlicky marinade that explodes with flavor. This isn’t just a recipe; it’s a culinary journey to the heart of Cuba!

Mojo, pronounced “mo-ho,” is more than just a sauce; it’s a cornerstone of Cuban cuisine. Its roots trace back to the Canary Islands, brought to Cuba by immigrants and adapted with local ingredients. Traditionally, it’s used as a marinade for meats, especially pork, and as a dipping sauce for plantains and other dishes. The combination of sour orange (naranja agria), garlic, oregano, and cumin creates a symphony of flavors that is both refreshing and deeply satisfying.

What makes Cuban Mojo Pork so irresistible? It’s the perfect balance of tender, juicy meat and a zesty, vibrant sauce. The slow roasting process ensures that the pork is incredibly tender, practically melting in your mouth. The mojo marinade not only tenderizes the meat but also infuses it with a bright, citrusy flavor that cuts through the richness of the pork. Whether you’re serving it at a family gathering or a casual weeknight dinner, this dish is guaranteed to be a crowd-pleaser. Plus, it’s surprisingly easy to make, requiring minimal hands-on time. So, are you ready to bring a taste of Cuba to your kitchen? Let’s get started!

this Recipe

Ingredients:

• For the Mojo Marinade:
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1 head of garlic, peeled and minced (about 10-12 cloves)
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for a little heat)
• 1/4 cup chopped fresh cilantro
• For the Pork:
• 4-5 pound boneless pork shoulder (also known as pork butt), excess fat trimmed
• Optional Toppings & Serving Suggestions:
• Cuban bread or rolls
• Swiss cheese
• Ham
• Pickles (dill or sweet)
• Yellow mustard
• Rice and beans
• Plantains (maduros or tostones)
• Sliced onions

Preparing the Mojo Marinade:

1. First, let’s get that amazing mojo marinade ready. In a large bowl, whisk together the fresh orange juice, lime juice, and olive oil. Make sure they’re nicely combined.
2. Now, add the minced garlic. Don’t be shy with the garlic – it’s a key component of the mojo! Stir it in well.
3. Next, add all the dried spices: oregano, cumin, salt, pepper, coriander, and cayenne pepper (if you’re using it). Give everything a good whisk to ensure the spices are evenly distributed.
4. Finally, stir in the chopped fresh cilantro. The cilantro adds a bright, fresh flavor to the marinade.
5. Taste the marinade and adjust the seasonings as needed. You might want to add a little more salt, pepper, or lime juice to suit your preference. Remember, this marinade is going to infuse the pork with flavor, so make sure it’s bold and delicious!

Marinating the Pork:

1. Now for the main event: the pork! Place the pork shoulder in a large resealable plastic bag or a large container with a lid.
2. Pour the mojo marinade over the pork, making sure to coat it thoroughly on all sides.
3. If using a plastic bag, squeeze out as much air as possible before sealing it. If using a container, make sure the lid is tightly sealed.
4. Massage the marinade into the pork, ensuring it penetrates all the nooks and crannies. This will help the pork absorb all that wonderful flavor.
5. Refrigerate the pork for at least 8 hours, or preferably overnight (up to 24 hours). The longer it marinates, the more flavorful and tender it will become. Turn the pork occasionally to ensure even marinating.

Cooking the Pork:

You have a few options for cooking the pork, each with its own advantages. I’ll outline instructions for oven roasting, slow cooking (Crock-Pot), and pressure cooking (Instant Pot). Choose the method that best suits your time and equipment.

Oven Roasting:

1. Preheat your oven to 325°F (160°C).
2. Remove the pork from the marinade and place it in a large Dutch oven or roasting pan. Reserve the marinade.
3. Pour the reserved marinade over the pork.
4. Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil.
5. Roast the pork for 4-5 hours, or until it is fork-tender and easily shreds. The internal temperature should reach around 200-205°F (93-96°C).
6. Check the pork periodically during cooking and add a little water or broth to the pan if the liquid is evaporating too quickly.
7. Once the pork is cooked, remove it from the oven and let it rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Slow Cooking (Crock-Pot):

1. Place the pork in a slow cooker.
2. Pour the mojo marinade over the pork.
3. Cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is fork-tender and easily shreds.
4. Once the pork is cooked, remove it from the slow cooker and let it rest for at least 15 minutes before shredding.

Pressure Cooking (Instant Pot):

1. Place the pork in the Instant Pot.
2. Pour the mojo marinade over the pork.
3. Add 1 cup of chicken broth or water to the Instant Pot. This is important for proper pressure cooking.
4. Secure the lid and set the valve to the sealing position.
5. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes. Then, carefully release any remaining pressure manually.
6. Once the pressure is released, remove the pork from the Instant Pot and let it rest for at least 10 minutes before shredding.

Shredding the Pork:

1. Once the pork has rested, use two forks to shred it into bite-sized pieces. You can also use your hands (wearing gloves) if you prefer.
2. If desired, you can strain the cooking liquid (from the oven, slow cooker, or Instant Pot) and skim off any excess fat. Then, pour some of the liquid back over the shredded pork to keep it moist and flavorful.

Serving Suggestions:

Now for the fun part: serving your delicious Cuban Mojo Pork! Here are a few ideas:

• Cuban Sandwiches: This is the classic way to enjoy mojo pork. Slice Cuban bread or rolls in half, spread with yellow mustard, layer with Swiss cheese, ham, mojo pork, and pickles (dill or sweet). Press the sandwich in a panini press or skillet until the bread is golden brown and the cheese is melted.
• Plates: Serve the mojo pork with rice and beans, plantains (maduros or tostones), and a side salad.
• Tacos or Bowls: Use the mojo pork as a filling for tacos or bowls, topped with your favorite toppings like salsa, guacamole, sour cream, and shredded cheese.
• Sliders: Serve the mojo pork on slider buns with a simple slaw or pickled onions.
• On Its Own: Simply enjoy the shredded pork on its own as a main course.

No matter how you choose to serve it, I’m sure you’ll love this flavorful and tender Cuban Mojo Pork! Enjoy!

Conclusion:

This Cuban Mojo Pork recipe is truly a game-changer, and I wholeheartedly believe it deserves a prime spot in your regular cooking rotation. Why? Because it delivers an explosion of flavor with minimal effort. The bright, citrusy mojo marinade, infused with garlic, oregano, and a hint of spice, transforms a simple pork shoulder into a tender, succulent masterpiece. It’s the kind of dish that will have your family and friends raving, and asking for seconds (and thirds!).

But beyond the incredible taste, what makes this recipe a must-try is its versatility. It’s perfect for a casual weeknight dinner, yet elegant enough to serve at a weekend gathering. Imagine piling shredded mojo pork onto crusty Cuban bread with Swiss cheese, ham, and pickles for an authentic Cuban sandwich. Or, try serving it over rice and black beans for a hearty and satisfying meal.

Serving Suggestions and Variations:

The possibilities are endless! For a lighter option, use the mojo pork in tacos with a fresh mango salsa and a dollop of sour cream. You could also shred it and toss it with your favorite barbecue sauce for pulled pork sliders with a Cuban twist. Another fantastic variation is to use the mojo marinade on chicken or even shrimp. Just adjust the cooking time accordingly.

If you’re feeling adventurous, try adding a splash of rum to the marinade for an extra layer of flavor. Or, for a spicier kick, incorporate a finely chopped habanero pepper (use caution!). You can also experiment with different citrus fruits in the marinade – lime, orange, and grapefruit all work beautifully.

Don’t be afraid to get creative and make this recipe your own! The beauty of cooking is that it’s all about experimentation and finding what you love.

Why You Should Try It:

I know there are countless recipes out there, but I truly believe this Cuban Mojo Pork stands out from the crowd. It’s a crowd-pleaser, it’s relatively easy to make, and it’s incredibly delicious. Plus, the leftovers (if there are any!) are just as good, making it a great option for meal prepping.

So, what are you waiting for? Gather your ingredients, fire up your oven (or slow cooker!), and get ready to experience the magic of Cuban mojo. I promise you won’t be disappointed.

Share Your Experience!

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to create and share recipes that you’ll love.

Happy cooking, and enjoy your delicious Cuban Mojo Pork! I can’t wait to hear all about it.