Fall in Love with Cuban Mojo Pork
Ever been swept away by the zesty flavors of Cuba?
There’s something downright enchanting about Cuban Mojo Pork that can turn a simple dinner into a culinary getaway. The magic lies in its citrusy marinade, tender pork, and the way all those flavors meld together. You’ll want to dive in headfirst, fork at the ready, and savor every moment of this mouthwatering dish!
Why make this recipe
You know why you’ll fall in love with this recipe?
- Flavor Explosion: The fusion of orange, lime, and garlic brings a punch that’s both refreshing and addictive.
- Easy Cleanup: Marinate the pork in a bag—you’ll save on dishes and still charm your guests!
- Family-Friendly: Everyone from your picky eater to your well-rounded foodie will gobble this up. Seriously, double portions are highly recommended!
Ingredients
You don’t need fancy stuff—just these basics!
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro (finely chopped)
- 1/4 cup lightly packed mint leaves (finely chopped)
- 8 garlic cloves (minced)
- 1 tablespoon minced oregano (or 2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 & 1/2 pounds boneless pork shoulder (in one piece)
Directions
Keep it simple with these easy steps!
For Food Processor Users: Add the orange juice, cilantro leaves, mint leaves, and smashed garlic to the food processor. Pulse until finely chopped. Transfer this mixture to a ziplock bag. Add the remaining olive oil, orange zest, lime juice, oregano, and cumin.
For Those Without a Food Processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Give it a good shake to mix everything up, then add the pork shoulder.
Refrigerate the zipped-up bag overnight (or at least several hours).
Preheat your oven to 425°F. Place a wire rack over a rimmed baking sheet.
Remove the pork from the marinade (discard it) and salt and pepper it well.
Roast the pork for 30 minutes for browning.
Lower the oven temperature to 375°F and roast for another 1 hour and 20-30 minutes until a meat thermometer reads 160°F.
Remove from the oven, transfer to a cutting board, cover with aluminum foil, and let it rest for at least 20 minutes.
Carve against the grain and serve.
How to make Fall in Love with Cuban Mojo Pork (Overview)
Get ready for a kitchen adventure! Start by whipping up that vibrant mojo marinade—it’s like a big hug for your pork! You can either blend it up nice and smooth or shake it vigorously if you’re feeling saucy. Once your pork gets cozy with the marinade, let it chill overnight.
When it’s go-time, pop that bad boy into the oven and watch it get all deliciously browned. And here’s a pro tip: don’t skip letting it rest! This step is key for keeping that pork juicy.
How to serve Fall in Love with Cuban Mojo Pork
Time to plate up! Imagine succulent slices of pork, glistening with a caramelized crust, paired with vibrant greens and a splash of citrus for color. Serve it alongside black beans, fragrant rice, or even a crunchy slaw.
Don’t forget a sprinkle of fresh cilantro on top—because can you ever have enough of that bright green goodness? Trust me, the aroma alone will have everyone flocking to the table!
How to store Fall in Love with Cuban Mojo Pork
Got leftovers? Lucky you! This beauty will last for about 3-4 days in the fridge. Store it in an airtight container to keep it deliciously fresh.
You can also freeze it! Just slice the pork beforehand and pack it into freezer bags. When you’re ready for a tasty treat, simply thaw it overnight in the fridge and heat it up in the oven or microwave. It’s like having a homemade vacation to Cuba whenever you want! 😋
Tips to make Fall in Love with Cuban Mojo Pork
- Marinate Longer: If you can, let it marinate for 24 hours. The flavors deepen beautifully.
- Use a Meat Thermometer: Trust this tool; it’ll save you from dry pork. Aim for that 160°F sweet spot!
- Make It Ahead: This dish reheats like a champ, so feel free to make it a day early.
Variation
Looking to swap things up? You could use chicken thighs instead of pork—just adjust the cooking time. Or if you want a vegetarian twist, marinate some tofu and roast it for a delicious flavor fusion that brings the mojo vibe without the meat.
FAQs
1. Can I use a different type of meat?
Absolutely! Chicken or even pork loin would work fine, but you’ll want to adjust the cooking time.
2. What if I don’t have fresh herbs?
Dried herbs will do in a pinch, just use** 1/3 of the amount** for a similar flavor.
3. Can I make this recipe ahead of time?
Yes, you can marinate the pork a day before and roast it on your preferred day. Enjoy that time-saving magic!
📌 Pin this recipe for your next cozy dinner night!
Cuban Mojo Pork
Ingredients
Method
- For Food Processor Users: Add the orange juice, cilantro leaves, mint leaves, and smashed garlic to the food processor. Pulse until finely chopped. Transfer this mixture to a ziplock bag. Add the remaining olive oil, orange zest, lime juice, oregano, and cumin.
- For Those Without a Food Processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Give it a good shake to mix everything up, then add the pork shoulder.
- Refrigerate the zipped-up bag overnight (or at least several hours).
- Preheat your oven to 425°F.
- Place a wire rack over a rimmed baking sheet.
- Remove the pork from the marinade (discard it) and salt and pepper it well.
- Roast the pork for 30 minutes for browning.
- Lower the oven temperature to 375°F and roast for another 1 hour and 20-30 minutes until a meat thermometer reads 160°F.
- Remove from the oven, transfer to a cutting board, cover with aluminum foil, and let it rest for at least 20 minutes.
- Carve against the grain and serve.
