Succulent Cuban Mojo Pork Roast You Can’t Resist

Oh, let me tell you about this Cuban Mojo Pork Roast! Picture this: tender, juicy pork nestled in a tangy marinade bursting with citrus and garlic goodness. It’s the kind of dish that makes the kitchen smell like a fiesta, with that zesty scent filling the air. And let’s be real—when you take that first bite, the flavors just dance on your tongue, right? I mean, who doesn’t want a dish that’s hearty enough for special occasions but easy enough for any weeknight? Trust me, once you try it, you’ll find yourself craving it…again and again.

Why You’ll Crave It

• So tender, it practically falls apart—and is perfect for sandwiches.
• The marinade is a party in a bottle; fresh citrus and garlic just work.
• Great for meal prep; makes your whole week taste like a mini-vacation.
• It’s a crowd-pleaser for gatherings, and there’s always a little competition for leftovers.

My family fights over the last bits—seriously, it’s a thing!

What You’ll Need

• Pork shoulder: about 4 to 5 pounds, this is your hero; it’s fatty enough to stay juicy and tender.
• Fresh orange juice: 1/2 cup, for that bright, zesty kick you’ll love.
• Fresh lime juice: 1/4 cup, just the right amount of tang.
• Olive oil: 1/4 cup, helps everything blend just beautifully.
• Garlic cloves: 10, minced, because garlic makes everything better, right?
• Fresh oregano: 1 tablespoon, chopped, adds that earthy flavor.
• Cumin: 2 teaspoons, a warm touch that fits so well.
• Salt: 1 tablespoon, to enhance all those flavors.
• Black pepper: 1 teaspoon, adding a little subtle heat.
• Red onion: 1, sliced, for a hint of sweetness.
• Fresh cilantro: for garnish, because pretty food is happy food!

Easy How-To

Let’s Get Cooking!

First things first, we gotta whip up that amazing marinade. Toss the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and pepper in a blender, and blend until it’s nice and smooth. Now, grab a large resealable plastic bag and pop the pork shoulder in there, then pour that vibrant marinade all over it. Make sure every inch of meat is coated…you want to make it happy. Seal up the bag and let it hang out in the fridge for at least 12 hours, but seriously, overnight is where the magic happens!

Next day, preheat your oven to 300°F (150°C). Take that gorgeous pork out of the marinade and put it in a roasting pan—now don’t forget to save that marinade for later. Cover it up with some aluminum foil and roast it for about 4 to 5 hours. Yeah, it’s a bit of a wait, but ohhh, the things that happen in that oven!

Every hour, baste the pork with that lovely marinade. This will keep it moist, and you’ll start smelling those delightful scents wafting through your kitchen. After about 5 hours, uncover the pan, crank that oven up to 475°F (245°C), and let it roast for another 30 minutes or so until the skin gets all crispy and golden. So tempting, right?

Once it’s done, let it rest for at least 30 minutes before shredding. Oh, and don’t skip this step! You want all those juices to settle…it’ll be worth it, trust me. Then, using two forks, shred that pork into bite-sized pieces, and wow, it’s gonna be incredible.

Good to Know

• Choosing the right cut of pork—shoulder or butt is best for this; it’s got that perfect fat content.
• Experiment with the marinade! Toss in some extra spices or herbs if you’re feeling adventurous.
• Cooking times can vary, so have a meat thermometer handy—a temp of 190°F (88°C) will give you that tenderness.

Serving Ideas

• Serve it over fluffy rice with black beans for a classic vibe—just like in the Cuban restaurants!

Top Tricks

• Basting is key! It keeps the meat juicy and flavorful, so don’t skip that while it roasts.

Frequently Asked Questions

Can I use a different cut of pork?

Sure! While pork shoulder is the go-to, cuts like pork loin can work too. Just know they might require a little different cooking times—so keep an eye on them!

How can I adjust the spice levels?

You can totally modify the spice levels. If you like it spicier, throw in more cumin or even some chili powder—go wild according to what you like!

Can I make this recipe in advance?

Absolutely! Marinate the pork the day before and store it in the fridge. You can cook it a day ahead, then just warm it up before serving.

What sides pair well with Cuban Mojo Pork?

This pork is fabulous with rice and beans, but plantains or a fresh salad brightens it up beautifully.

Is this recipe suitable for freezing?

Yes! Just make sure to wrap that cooked pork well and store it in an airtight container…it’ll stay good for a while!

Conclusion

This Juicy Cuban Mojo Pork Roast is really something special. It packs so much flavor from that citrusy marinade and the slow-roasting method just makes it melt-in-your-mouth tender. Honestly, it’s perfect for any gathering—not to mention it’s got that warmth of Cuban cooking that fills the heart (and the belly!). You won’t regret trying this one…

More Recipe Suggestions and Combinations

Cuban Black Beans

Pair your Mojo Pork with Cuban Black Beans for a classic combo—the rich flavors just mesh so nicely!

Plantain Chips

Add crispy Plantain Chips on the side for a delightful crunch to contrast with the meat’s tenderness.

Rice with Mojo Sauce

Serve your roast over fluffy rice drizzled with leftover Mojo Sauce to soak up those delish juices.

Grilled Avocado Salad

A fresh Grilled Avocado Salad can give a light touch that balances the rich pork flavors.

Yuca Fries

Try Yuca Fries instead of regular fries—so delicious and they vibe well with the Mojo Pork.

Pineapple Salsa

A zesty Pineapple Salsa brings in a refreshing twist, pairing nicely with the savory notes of the pork.

Mango Avocado Salsa

For a tropical boost, Mango Avocado Salsa adds gorgeous colors and flavors, making everything even prettier and tastier!