Mojo Pork Roast Recipe
This authentic Cuban Mojo Pork Roast is marinated overnight in a flavorful blend of citrus, garlic, oregano, and cumin before being slow-roasted until tender and juicy. Inspired by the Cuban families who helped shape Tampa's culinary heritage, this traditional roast is perfect served with black beans, rice, and sweet plantains or piled onto a Tampa-style Cuban sandwich.
Equipment
- Large Dutch oven with lid
- Sharp chef’s knife
- Cutting Board
- Large mixing bowl
- Measuring Cups and Spoons
- Citrus juicer (optional)
- Whisk
- Meat Thermometer
- Tongs or serving forks
Ingredients
- 1 4-pound boneless pork shoulder
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 10 garlic cloves divided
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, remaining 6 minced garlic cloves, oregano, cumin, salt, and pepper.
- Pat the pork shoulder dry with paper towels. Using a sharp knife, cut small slits all over the pork. Slice 4 garlic cloves and insert them into the slits.
- Place the pork shoulder in a Dutch oven. Pour the mojo marinade over the pork, turning to coat all sides.
- Cover and refrigerate for at least 8 hours, preferably overnight. Turn the pork once or twice during marinating if possible.
- Remove the pork from the refrigerator 30 minutes before cooking. Preheat the oven to 325°F.
- Cover the Dutch oven with its lid and roast for 3½ to 4 hours, or until the pork is fork tender and reaches an internal temperature of 195°F to 205°F.
- Remove the lid and increase the oven temperature to 425°F. Continue roasting for 20 to 30 minutes until the exterior is caramelized and golden brown.
- Remove from the oven and allow the pork to rest for 15 to 20 minutes.
- Shred the pork using two forks and toss with the cooking juices.
- Serve with rice, Cuban black beans, and sweet fried plantains, or use the pork to make Tampa-style Cuban sandwiches.
