Here’s a flavorful and juicy Cuban Mojo Pork recipe! This dish is packed with bold citrus and garlic flavors, typically served with rice, beans, or in tacos. The marinating process gives the pork a rich depth of flavor that’s irresistible.
Cuban Mojo Pork Recipe
Ingredients:
- For the Mojo Marinade:
- 1/2 cup fresh orange juice (about 2-3 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons chopped fresh cilantro (optional, for extra flavor)
- For the Pork:
- 3-4 lb pork shoulder (also known as pork butt), trimmed of excess fat
- 1 large onion, sliced (optional, for added flavor)
- 1-2 bay leaves (optional)
Instructions:
-
Prepare the Mojo Marinade:
- In a bowl, combine the fresh orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, and red pepper flakes (if using). Stir well to combine.
- Optional: Add in chopped fresh cilantro for extra flavor.
-
Marinate the Pork:
- Place the pork shoulder in a large resealable plastic bag or shallow dish. Pour the mojo marinade over the pork, making sure it’s evenly coated.
- Seal the bag or cover the dish and refrigerate. Marinate the pork for at least 4 hours, but ideally overnight to let the flavors infuse.
-
Cook the Pork (Slow Cooker, Oven, or Stovetop):
Option 1: Slow Cooker
- Place the marinated pork shoulder in a slow cooker.
- Add the sliced onion and bay leaves (if using) to the slow cooker. Pour any remaining marinade over the pork.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
Option 2: Oven
- Preheat your oven to 300°F (150°C).
- Place the marinated pork shoulder in a large roasting pan. Add the onion and bay leaves, and pour any remaining marinade over the pork.
- Cover the pan with aluminum foil and roast for 3.5-4 hours, or until the pork is fork-tender.
- Optional: For a crispy outer layer, remove the foil in the last 30 minutes of cooking.
Option 3: Stovetop
- Heat a large skillet or Dutch oven over medium-high heat. Add a bit of oil to the pan.
- Sear the pork shoulder on all sides until browned (about 3-5 minutes per side).
- Add the marinade, onions, and bay leaves to the pan, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the pork is tender and shreds easily.
-
Shred the Pork:
- Once the pork is cooked and tender, remove it from the cooking liquid and let it rest for a few minutes.
- Shred the pork with two forks, discarding any large pieces of fat.
-
Serve:
- Serve the shredded Cuban mojo pork with rice, black beans, and fried plantains for a traditional Cuban meal.
- You can also use it in tacos, burritos, or sandwiches for a more casual meal.
Optional Garnishes:
- Chopped fresh cilantro
- Lime wedges
- Extra salsa or pickled onions
This Cuban Mojo Pork is bursting with bright citrus, garlic, and earthy herbs, making it a perfect centerpiece for any meal. The slow-cooked pork becomes incredibly tender, and the marinade infuses every bite with flavor! Enjoy!
