This recipe for Cuban mojo pork has been a revelation in my kitchen — straightforward, bold, and impossibly satisfying. I first encountered this preparation while chasing down recipes from the movie Chef, and the bright citrus-herb marinade stuck with me. I made a batch on a chilly Sunday afternoon to impress a few friends; the house filled with the scent of garlic, orange, and lime, and everyone kept hovering near the oven. The result was a deeply flavored crust with a tender interior that carved into generous slices. It quickly became a requested dish for holidays and casual dinners alike. What makes this version special is the balance of flavors and the simplicity of technique. The marinade is the star: fresh orange and lime juices, extra-virgin olive oil, plenty of garlic, cilantro, a whisper of mint, and oregano and cumin for warmth. The marinade penetrates the pork shoulder overnight, and the high-then-low oven roast gives you a beautiful browned crust and a juicy center. This is one of those dishes where a handful of excellent ingredients and good timing transform a humble cut into something spectacular.

Ingredients

• Extra-virgin olive oil (3/4 cup): Use a fruity, mid-priced olive oil (e.g., California or Spanish) rather than an intensely peppery bottle so the citrus and herbs can shine. Oil helps carry flavors and promotes a glossy crust when roasting.
• Orange zest (1 tablespoon) and fresh orange juice (3/4 cup): Fresh juice is essential — canned orange will taste flat. Choose a sweet, juicy orange; the zest contains concentrated citrus oils that punch up aroma and complexity.
• Fresh lime juice (1/2 cup): Use freshly squeezed lime for brightness and acid to tenderize the meat slightly; bottled lime juice won’t deliver the same lively flavor.
• Cilantro (1 cup, finely chopped): Tender stems and leaves both add herbaceous notes; roughly chop then mince to distribute the flavor evenly through the marinade.
• Mint (1/4 cup, lightly packed, finely chopped): Adds a subtle coolness to cut the garlic and citrus; use spearmint if possible for an authentic balance.
• Garlic (8 cloves, minced or smashed): Fresh garlic is non-negotiable here; it gives the marinade its savory backbone. Smash the cloves first if using a food processor.
• Oregano (1 tablespoon minced or 2 teaspoons dried): Oregano brings a herbaceous, earthy note common in Cuban cooking; if using dried, crush between your fingers to release oils.
• Ground cumin (2 teaspoons): Adds warm, slightly smoky undertones that pair wonderfully with citrus and pork.
• Kosher salt and freshly ground black pepper: Salt is crucial for seasoning through the long roast; don’t be timid when salting before roasting.
• Pork shoulder (3.5 pounds, boneless in one piece): A well-marbled Boston butt or picnic shoulder works best for slow roasting — the fat renders into the meat, keeping it moist and flavorful. Bone-in shoulders also work and add extra richness.

Instructions

Make the citrus-herb blend: If you have a food processor, add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Transfer this to a large zip-top bag and add the olive oil, orange zest, lime juice, oregano, and cumin. Blending gently in the processor distributes flavors without bruising the herbs too much. Or combine by hand: Without a processor, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro and mint, minced garlic, oregano, and cumin in a large zip-top bag. Seal and shake or massage the bag until the mixture is well combined; use the bag like a bowl to minimize cleanup. Marinate the pork: Add the whole pork shoulder to the bag, press out excess air, seal, and massage the marinade into the meat so it coats all sides. Place the bag in a baking dish and refrigerate overnight or for at least several hours. The acid in the citrus will gently tenderize while the oil and herbs infuse the fat and surface. Preheat and prepare for roasting: Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet to allow hot air circulation under the meat; this promotes even browning. Remove the pork from the marinade and discard the excess liquid. Pat the pork dry to encourage a robust crust, then season generously with kosher salt and black pepper. High temperature roast: Place the pork on the rack and roast at 425°F for 30 minutes. This initial high heat jump-starts browning and builds flavor in the exterior — look for deep golden edges and fragrant caramelization. Lower temperature and finish roasting: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 1 hour 20–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking time will vary with size and whether the shoulder is bone-in; allow the thermometer to guide you rather than clock time alone. Rest and carve: Transfer the pork to a cutting board, tent loosely with aluminum foil, and let rest for at least 20 minutes. Resting lets juices redistribute so the slices remain moist. Carve against the grain into thin slices or pull apart for shredded preparations, and serve with pan juices or fresh mojo if desired.

Storage Tips

Cool the cooked pork to room temperature before refrigerating and store in airtight containers to preserve moisture and flavor. Refrigerated portions keep well for four days; for longer storage freeze in meal-sized portions with any pan juices to avoid drying. When reheating, use a low oven (275–300°F) and a splash of broth or reserved pan juices to restore juiciness, or gently reheat in a covered skillet over medium-low heat. Thawed frozen portions can be refreshed under a broiler for a few minutes to re-crisp edges.

Ingredient Substitutions

If you can’t find fresh cilantro, flat-leaf parsley is a reasonable substitute though the flavor will be less citrus-herbal. If mint isn’t available omit it or use a small amount of basil for a different bright note. For a slightly smoky profile, swap 1/2 teaspoon smoked paprika for part of the cumin. Use bone-in shoulder for extra richness; increase cooking time by 15–30 minutes and rely on internal temperature to determine doneness.

Serving Suggestions

Serve thinly sliced pork with black beans and rice, fried plantains, and a simple cabbage slaw for a classic Cuban-style plate. For weeknight meals shred the meat and use it for tacos with pickled red onions and a squeeze of lime. Garnish with extra chopped cilantro, lime wedges, and a drizzle of warmed leftover marinade (bring it to a boil first) for an aromatic finish.

Cultural Background

This citrus-based preparation has deep roots in Cuban home cooking, where mojo (a sauce of citrus, garlic, and herbs) brightens rich meats. The technique of marinating and then roasting shoulder reflects Spanish and Caribbean influences, producing a balance of acid and fat that’s central to many island recipes. Over time, variations have emerged across Cuban households — some add bitter orange juice or substitute sour orange when available for a more traditional tang.

Seasonal Adaptations

In summer, serve the pork with a mango salsa or grilled pineapple to emphasize fresh fruit flavors; in cooler months, pair it with roasted root vegetables and a warm black bean stew. Holiday versions can include a light glaze of honey and orange before the last 10 minutes of roasting for a shiny finish and a hint of sweetness to complement the savory crust.

Meal Prep Tips

Make the marinade and marinate the pork the evening before a busy day. Roast on the day you’ll serve it, then slice and portion into airtight containers for quick lunches or dinners through the week. Shredded pork freezes well — cool it, portion into freezer bags with a little cooking liquid, and thaw overnight in the fridge before reheating gently.

Bring this dish to your next gathering and watch it disappear: the bright marinade, the crunchy-edged crust, and the tender meat make it a guaranteed crowd-pleaser. I hope it becomes one of your go-to mains for weeknights and special occasions alike.