The Best Cuban Mojo Roast Pork



Guys, my family are purists – bitter orange and salt – but I like to add some pep to my mojo recipe. Blend it all together and feel free to keep it in a jar in the fridge until you’re ready to cook. And traditionally you’d use bone-in shoulder pork roast, but I use boneless so there’s less to trim and no bone to carve around when you’re done.
  • 3 c orange juice (I use fresh – but no one is watching you, if you want to use store bought – just not from concentrate, okay??)
  • 1 c lime juice (again – fresh is my preference)
  • zest of 1 orange
  • zest of 1 lime
  • 1 head of garlic, separated into cloves and peeled (I’m not opposed to using a few Tbs of that jarred chopped garlic, though)
  • 1 bunch of cilantro, or two, I’m not judging (and if you, like my sister, hate cilantro, use mint! or oregano)
  • 1/3 c olive oil
  • 1 Tbs salt
  • 2 tsp black pepper
Blend it! In a blender! Until it comes together. It might separate in the fridge but that’s fine. I literally got a Ninja blender just to make mojo. It’s worth it.

Poke holes in a 3 to 4 lb pork roast and put it into a big old freezer bag with the mojo. Let sit 1 to 2 days – 1 day is ideal because of all the citrus, but 2 won’t hurt it.

Preheat oven to 450 and roast it for 30 minutes; then lower the oven to 375 and continue roasting until it’s at 160 degrees – about 1 to 1 1/2 hours.

Slice and serve with white rice, or freeze it to use later in Cuban sandwiches.

Mix it up:
  • Use mint, basil, or oregano instead of – or in addition to – cilantro
  • Sure, you can trim the cooked fat after it’s done – or you can put the roast under the broiler until the fat is crisp, then eat it separately 🙂
  • If you live near a Latin market, you can use sour orange instead of the orange juice + lime juice combo
  • This keeps well in the freezer – when you’re ready to use it, thaw it in the fridge then put it in the slow cooker on how for 8 hours until it shreds
  • Use this pork to make my Cuban melt recipe or Cuban empanadas

Mojo Pork

Mojo Pork

Yield: 8
Author: Mallory
Prep time: 10 MinCook time: 2 HourInactive time: 24 HourTotal time: 26 H & 10 M

Ingredients

  • 3 c orange juice (I use fresh – but no one is watching you, if you want to use store bought – just not from concentrate, okay??)
  • 1 c lime juice (again – fresh is my preference)
  • zest of 1 orange
  • zest of 1 lime
  • 1 head of garlic, separated into cloves and peeled (I’m not opposed to using a few Tbs of that jarred chopped garlic, though)
  • 1 bunch of cilantro, or two, I’m not judging (and if you, like my sister, hate cilantro, use mint! or oregano)
  • 1/3 c olive oil
  • 1 Tbs salt
  • 2 tsp black pepper

Instructions

  1. Blend it! In a blender! Until it comes together. It might separate in the fridge but that’s fine. I literally got a Ninja blender just to make mojo. It’s worth it.
  2. Poke holes in a 3 to 4 lb pork roast and put it into a big old freezer bag with the mojo. Let sit 1 to 2 days – 1 day is ideal because of all the citrus, but 2 won’t hurt it.
  3. Preheat oven to 450 and roast it for 30 minutes; then lower the oven to 375 and continue roasting until it’s at 160 degrees – about 1 to 1 1/2 hours.
  4. Slice and serve with white rice, or freeze it to use later in Cuban sandwiches.

Calories

140.37

Fat (grams)

9.23

Sat. Fat (grams)

1.28

Carbs (grams)

15.29

Fiber (grams)

1.07

Net carbs

14.23

Sugar (grams)

8.55

Protein (grams)

1.26

Sodium (milligrams)

798.33

Cholesterol (grams)

0.00