Cuban Mojo Marinated Pork is a flavorful dish packed with zesty citrus, garlic, and herbs that truly bring the pork to life. The marinade typically includes fresh orange and lime juice, garlic, oregano, and a touch of cumin, creating a bright and slightly tangy taste that makes every bite exciting. As the pork soaks in this mojo goodness, it becomes tender and juicy with a lovely caramelized crust when cooked.
I love making this pork when I want something a little different but still easy to prepare. The marinating step is where all the magic happens, and I usually let it rest overnight to get the fullest flavor. Whenever I make this, my family can’t wait to dig in because that citrusy, garlicky smell fills the kitchen and sets the mood for a great meal.
My favorite way to serve Cuban Mojo Marinated Pork is with some warm white rice and black beans on the side. A simple salad or fried plantains go perfectly too. It’s a dish that’s great for sharing at a casual dinner or even a weekend cookout, and it always feels like a little celebration on the plate.
Key Ingredients & Substitutions
Pork: I prefer pork shoulder for its fat, which keeps the meat juicy and flavorful after cooking. If you want a leaner option, pork loin works well but can dry out faster, so watch the cooking time.
Citrus Juice: Fresh orange and lime juice make the marinade bright and tangy. If fresh citrus isn’t available, bottled juice can work, but fresh always tastes best!
Garlic & Herbs: Garlic is a must for that classic mojo flavor. If you’re out of dried oregano, fresh oregano or even a pinch of Italian seasoning can substitute nicely.
Spices: Cumin adds earthiness and warmth. Don’t skip it! Chili pepper is optional but adds a nice subtle heat. You can swap with red pepper flakes if needed.
Olive Oil & Vinegar: Olive oil brings richness and helps tenderize the meat, while white vinegar adds a touch of acidity. You can use apple cider vinegar if you prefer a milder taste.
How Do I Get the Best Flavor by Marinating the Pork?
The marinade is key to this recipe’s success. Follow these tips for best results:
- Use a large resealable bag or deep dish so the pork gets coated evenly.
- Marinate at least 4 hours, but overnight is best for deep flavor and tender meat.
- Turn the pork occasionally while marinating to let all sides soak up the mojo.
- Save leftover marinade and heat it up as a sauce or baste the pork while cooking for extra moisture.
Pat the pork dry before cooking to get a nice crust, then grill or roast until the internal temperature hits 145°F. Rest the meat to lock in juices before slicing. This careful marinating and cooking give you juicy, flavorful pork every time!
Equipment You’ll Need
- Large mixing bowl – for whisking together the marinade with ease and quick cleanup.
- Resealable plastic bag or shallow dish – helps the pork soak up all those flavors evenly.
- Grill or baking sheet – for cooking the pork; choose based on your preference or available equipment.
- Instant-read thermometer – ensures your pork is perfectly cooked to 145°F without guesswork.
- Sharp knife – for slicing the rested pork into juicy, flavorful portions.
Flavor Variations & Add-Ins
- Use chicken breasts or thighs instead of pork for a quicker, lighter option, but keep an eye on cook time to avoid drying out.
- Add a splash of honey or brown sugar to the marinade for a touch of sweetness and caramelization when grilling or roasting.
- Mix in chopped fresh mango or pineapple for a tropical twist that pairs beautifully with the citrus marinade.
- Sprinkle with crushed red pepper flakes or add sliced jalapeños if you like extra heat and spice in your dish.
Cuban Mojo Marinated Pork
Ingredients You’ll Need:
For the Pork and Marinade:
- 3 to 4 pounds pork shoulder or pork loin roast
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 6 to 8 garlic cloves, minced
- 1/4 cup olive oil
- 1 tablespoon white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1 small fresh chili pepper, finely chopped (optional, for heat)
For Garnish and Serving:
- 1/2 cup fresh cilantro, chopped (for garnish)
- Lime wedges and grilled oranges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and pork, plus at least 4 hours (or overnight) to marinate. Cooking time varies depending on method: grilling usually takes 20-30 minutes, while oven roasting takes about 1 to 1.5 hours. Don’t forget to rest the meat for 10-15 minutes before slicing. Overall, plan ahead for a few hours including marination time to get the best flavor and tenderness.
Step-by-Step Instructions:
1. Prepare the Mojo Marinade:
In a bowl, whisk together fresh orange juice, lime juice, minced garlic, olive oil, white vinegar, ground cumin, dried oregano, salt, black pepper, and chopped chili pepper if using. Taste the marinade and adjust the seasoning if needed.
2. Marinate the Pork:
Place the pork shoulder or loin into a large resealable plastic bag or shallow dish. Pour the mojo marinade over the pork, making sure it’s well coated. Seal the bag tightly or cover the dish, then refrigerate for at least 4 hours, but preferably overnight for deeper flavor.
3. Preheat and Cook:
If grilling, preheat your grill to medium-high heat. Remove the pork from the marinade, letting excess drip off. Grill the pork, turning occasionally, until the internal temperature reaches 145°F (63°C); this usually takes about 20-30 minutes depending on thickness. You’re aiming for a nicely charred outside and juicy inside.
If roasting, preheat the oven to 375°F (190°C). Place the pork in a roasting pan and roast for 1 to 1.5 hours, or until it reaches 145°F (63°C), basting occasionally with the marinade to keep it moist and full of flavor.
4. Rest and Serve:
Remove the pork from heat and cover loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute. Then slice the pork and drizzle some of the pan juices or reserved marinade over the top. Garnish generously with fresh cilantro. Serve with lime wedges and grilled oranges on the side for an extra citrusy burst.
This Cuban Mojo Marinated Pork goes wonderfully with classic sides like white rice, black beans, fried plantains, or a crisp green salad. It’s a bright, tasty dish that’s sure to please every time!
Can I Use Frozen Pork for This Recipe?
Yes, but be sure to fully thaw the pork in the refrigerator before marinating. Proper thawing helps the marinade penetrate evenly and ensures even cooking.
How Long Should I Marinate the Pork?
For the best flavor and tenderness, marinate the pork for at least 4 hours, but overnight is ideal. This allows the citrus and seasonings to deeply infuse the meat.
Can I Make This Recipe Without a Grill?
Absolutely! If you don’t have a grill, roasting the pork in the oven at 375°F (190°C) works beautifully. Just baste occasionally with the marinade to keep it moist and flavorful.
How Should I Store Leftovers?
Store leftover sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of reserved marinade or broth to keep it juicy.
