The minute I breathed in the zesty aroma of the Mojo Cuban Roast Pork simmering in my kitchen, I was whisked away to the vibrant streets of Havana. Inspired by the film ‘Chef,’ this dish marries the rich, savory flavors of marinated pork with the bright citrus notes of freshly squeezed orange and lime. It’s like a fiesta for the senses, perfect for family gatherings or cozy Monday nights when you’re craving something a bit special.
Imagine slicing into that perfectly roasted meat, the crispy exterior giving way to a tender, juicy interior that practically melts in your mouth. Whether you decide to serve it as a star attraction at a festive table or pack it into a Cuban sandwich for leftovers, this recipe is a guaranteed crowd-pleaser that won’t add stress to your day. And the best part? It’s surprisingly easy to make, leaving you with more time to unwind and enjoy the delightful flavors you’ve created. Let’s dive into the magic of Mojo Cuban Pork!
Why is Cuban Mojo Pork a Must-Try?
Flavor Explosion: This dish is bursting with flavors from citrusy marinades that create a tantalizing taste sensation.
Ease of Preparation: The simple marinating process means less time in the kitchen and more time enjoying with loved ones.
Versatile Cooking Options: Whether you prefer sliceable chunks or fall-apart shreds, this recipe caters to all texture preferences.
Crowd-Pleasing Appeal: It’s a guaranteed favorite, whether at family dinners or festive occasions, showcasing authentic Cuban flair.
Perfect Leftovers: Use the remaining pork for delightful Cuban sandwiches or mix it into your favorite dishes for added zest!
Cuban Mojo Pork Ingredients
For the Marinade
- Extra Virgin Olive Oil – Adds moisture and richness to the marinade; avocado oil can substitute for a neutral flavor.
- Cilantro/Coriander – Provides a fresh, herbal note; if you’re not a cilantro fan, parsley works well!
- Orange Zest – Enhances the citrus flavor; feel free to add more for a brighter taste.
- Fresh Orange Juice – The primary source of sweetness and acidity; always reach for fresh juice for the best flavor.
- Lime Juice – Brings in a sharpness; lemon juice can serve as an alternative.
- Mint Leaves – Adds a refreshing hint; omit if you’re out, or try fresh basil instead!
- Garlic Cloves – Essential for flavor depth; in a pinch, garlic powder can work.
- Fresh Oregano – Contributes an earthy tone; dried oregano may substitute if fresh isn’t available.
- Ground Cumin – Offers warmth and a slight smokiness; allspice can replace it for a unique twist.
- Salt and Black Pepper – Fundamental seasonings for flavor enhancement; adjust to taste based on your preference.
For the Pork
- Pork Shoulder/Pork Butt (4 lb / 2 kg) – The star of your dish, guaranteeing tenderness in every bite; avoid using pork loin or leg, as they can dry out.
With these ingredients, you’re well on your way to creating a mouthwatering Cuban Mojo Pork that will leave everyone wanting more!
How to Make Cuban Mojo Pork
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Blend Marinade: In a large mixing bowl, combine olive oil, cilantro, orange zest, orange juice, lime juice, mint, garlic, oregano, cumin, salt, and pepper. Mix until well combined.
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Marinate Pork: Take your pork shoulder and place it in a large zip bag. Pour the marinade over the pork, ensuring it’s fully coated. Seal and refrigerate overnight for best flavor results.
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Prep Meat: After marinating, remove the pork from the zip bag and allow it to rest at room temperature for about 1 hour. Don’t forget to reserve some marinade!
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Preheat Oven: Set your oven to 425°F (220°C) to get it nice and hot for roasting.
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Roast Pork: Place the marinated pork in a roasting pan and set it uncovered in the oven. Roast for 30 minutes, basting it occasionally with pan juices for added moisture.
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Reduce Heat: After 30 minutes, lower the oven temperature to 375°F (190°C) and continue roasting for an additional 1.5 to 2 hours. Make sure to check the internal temperature towards the end!
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Fall-apart Option: If you prefer tender, shreddable meat, adjust the temperature to 320°F (160°C) and roast for about 3.5 hours instead.
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Rest Before Serving: Once cooked, let the pork rest for 20 minutes, loosely covered with foil, before slicing or shredding and serving with the reserved Mojo sauce.
Optional: Serve with a sprinkle of fresh cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Cuban Mojo Pork Variations
Feel free to put your own spin on this delightful dish and make it truly yours!
- Chicken Twist: Swap pork for chicken thighs for a lighter, juicy alternative; adjust cooking times accordingly.
- Spicy Kick: Incorporate chili flakes or diced jalapeños into the marinade for those who crave extra heat.
- Herb Swap: Use fresh thyme or rosemary in place of oregano for an aromatic and slightly sweet twist.
- Citrus Medley: Combine different citrus juices—like grapefruit or tangerine—alongside orange for a unique flavor profile.
- Sweet Touch: Add a tablespoon of brown sugar to the marinade to enhance the sweet and tangy contrast of flavors.
- Smoky Flavor: Introduce smoked paprika to the marinade for a warm, smoky depth that beautifully complements the pork.
- Tropical Vibe: Toss in some diced pineapple or mango when marinating for a fruity burst and a hint of sweetness.
- Vegetarian Delight: Replace pork with eggplant or tofu for a plant-based version that’s still flavorful and satisfying.
Make Ahead Options
These Mojo Cuban Roast Pork preparations are ideal for busy home cooks looking to save time during the week! You can marinate the pork shoulder up to 24 hours in advance, allowing the flavors to meld beautifully. Simply blend your marinade and coat the pork in a zip bag before refrigerating. Additionally, any leftover pork can be stored in an airtight container for up to 3 days once cooked. When it’s time to serve, reheat the sliced or shredded meat in the oven to ensure it remains juicy and tender, just as delicious as the day it was made. Enjoy the convenience of meal prep while indulging in exceptional flavors with your Mojo Cuban Pork!
Expert Tips for Cuban Mojo Pork
- Marinate Overnight: For maximum flavor infusion, don’t skip this step—letting the pork soak up the marinade transforms it into a zesty masterpiece.
- Choose the Right Cut: Stick with pork shoulder or butt; these cuts guarantee juiciness. Avoid loin cuts, which can easily dry out during cooking.
- Check Tenderness: For the fall-apart option, you won’t need a thermometer. Simply test with a fork; if it pulls apart easily, it’s done!
- Save Some Marinade: Reserve a portion of the marinade before cooking to create a delicious Mojo sauce for serving.
- Baste Often: Keep the meat juicy by basting it with pan juices while roasting—this adds flavor and moisture, resulting in a succulent Cuban Mojo Pork.
What to Serve with Mojo Cuban Roast Pork?
Ready to create a vibrant Cuban feast that tantalizes the senses? Pairing this dish with the perfect accompaniments will elevate your meal to a festive celebration.
- Caribbean Rice and Beans: This wholesome side provides a delightful balance to the savory pork, soaking up its flavorful juices.
- Tropical Mango Salsa: A refreshing, zesty salsa made with ripe mango, cilantro, and lime brightens up the rich flavors of the pork.
- Grilled Pineapple: Sweet and smoky, grilled pineapple adds a juicy contrast that complements the citrus notes in the marinade.
- Cilantro Lime Rice: Fluffy white rice infused with lime juice and fresh cilantro offers a light, herbaceous touch that pairs beautifully with the pork.
- Avocado Salad: Creamy avocado salad brings a cool, buttery texture that contrasts with the juicy roast; add a squeeze of lime for brightness.
- Cuban Sandwiches: Leftover Mojo Cuban Roast Pork makes for an indulgent, hearty sandwich layered with pickles and mustard—perfect for lunch the next day.
- Chilled Plantain Chips: These crunchy snacks provide a satisfying crunch, ideal for balancing the meal’s richness and inviting a taste of the tropics.
- Classic Mojito: Refreshing and minty, this cocktail harmonizes perfectly with the flavors of the roast, making your meal feel like a true Cuban celebration.
- Flan or Tres Leches Cake: For dessert, these classic Cuban treats offer a sweet ending to your meal, rounding out the evening with smooth, creamy indulgence.
Storage Tips for Cuban Mojo Pork
- Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the pork is cooled down before sealing to preserve its juicy texture.
- Freezer: For longer storage, freeze in a leak-proof container or heavy-duty freezer bag for up to 3 months. Slice or shred the pork for easier reheating later.
- Reheating: Thaw in the fridge overnight before reheating. Use the oven at 350°F (175°C) until warmed through, about 20-30 minutes, to keep the flavors intact.
- Mojo Sauce Storage: Store any leftover Mojo sauce separately in the fridge for up to a week, or freeze in small portions for easy future use!
Mojo Cuban Roast Pork Recipe FAQs
How do I choose ripe ingredients for the marinade?
Absolutely! For the best flavor, look for firm, bright orange oranges and limes. When selecting cilantro, choose vibrant green leaves, avoiding any yellowing or wilting. Fresh garlic should feel firm and not sprout, while fresh herbs like mint and oregano should smell fragrant and look vibrant.
What are the best storage methods for leftovers?
Very! To store leftovers, let the Mojo Cuban Roast Pork cool completely. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it in a heavy-duty freezer bag for up to 3 months. Ensure the pork is well-sealed to avoid freezer burn, which can affect texture and flavor.
Can I freeze the Mojo Cuban Roast Pork? How?
Yes, indeed! To freeze, first let the cooked pork cool down to room temperature. Then, slice or shred it for easier reheating later. Pack it in a leak-proof container or heavy-duty freezer bag, removing as much air as possible. Label with the date and store in the freezer for up to 3 months. When ready to serve, thaw overnight in the fridge before reheating.
What should I do if the pork is drying out during cooking?
Oh no, if you notice the pork drying out, you can promptly baste it more often with pan juices to keep it moist. Also, consider covering it loosely with aluminum foil to trap steam, helping retain moisture. For the fall-apart option, ensure you keep the temperature low enough so it tenderizes over time rather than overcooking.
Is this recipe suitable for my dietary restrictions?
The more the merrier! If you have specific dietary concerns, like allergies to citrus or garlic, you can adjust easily. Substitute lemon or vinegar for lime, and skip garlic or use garlic powder if fresh isn’t available. As for pets, it’s best to keep any seasoned pork away from them as always, to adhere to pet-safe cooking practices.
Can I use a different cut of meat besides shoulder or butt?
Definitely! While the recipe recommends pork shoulder or butt for tenderness, you could try chicken thighs or even turkey. Just be mindful that cooking times will vary—chicken typically cooks faster, so keep an eye on it to ensure it doesn’t dry out!
Savory Cuban Mojo Pork: Tender Perfection in Every Bite
Ingredients
Equipment
Method
- In a large mixing bowl, combine olive oil, cilantro, orange zest, orange juice, lime juice, mint, garlic, oregano, cumin, salt, and pepper. Mix until well combined.
- Take your pork shoulder and place it in a large zip bag. Pour the marinade over the pork, ensuring it's fully coated. Seal and refrigerate overnight for best flavor results.
- After marinating, remove the pork from the zip bag and allow it to rest at room temperature for about 1 hour. Reserve some marinade.
- Set your oven to 425°F (220°C) to preheat.
- Place the marinated pork in a roasting pan and set it uncovered in the oven. Roast for 30 minutes, basting occasionally with pan juices.
- After 30 minutes, lower the oven temperature to 375°F (190°C) and continue roasting for an additional 1.5 to 2 hours.
- For fall-apart meat, adjust the temperature to 320°F (160°C) and roast for about 3.5 hours.
- Once cooked, let the pork rest for 20 minutes, loosely covered with foil, before slicing or shredding and serving with the reserved Mojo sauce.