This Easy Cuban Mojo Marinated Pork is packed with flavor! The juicy pork is marinated in a zesty mix of garlic, orange juice, and spices, bringing a taste of Cuba to your kitchen.
Trust me, the smell while it’s cooking will make your stomach rumble! I love serving it with rice and beans for a truly comforting meal that’s super easy to pull off!
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for slow cooking and stays juicy. If unavailable, pork butt works similarly. For a leaner option, you could use pork loin, but it might dry out faster, so watch it closely.
Orange Juice: Fresh orange juice gives a vibrant flavor. If you can’t find it, bottled juice works, but make sure it’s not from concentrate. You can also mix in a bit of pineapple juice for a fun twist.
Cilantro: Fresh cilantro adds a bright taste that’s key to the mojo. If you’re not a fan of cilantro, parsley is a decent substitute, although the flavors will change slightly.
Spices: Ground cumin and oregano are essential for the authentic flavor. If you’re looking for a bit of heat, add some crushed red pepper or chili powder to the marinade.
How Do You Achieve the Perfect Marinade?
Marinating the pork is where the magic happens! This step ensures the meat gets flavorful and tender. For best results, allow the pork to marinate overnight.
- Combine all ingredients in a mixing bowl. Whisk until well blended.
- Make sure the pork is completely submerged in the marinade to soak up all those great flavors.
- Seal it tightly or cover and refrigerate. Remember, the longer it sits, the better the flavor!
For an extra touch, you can reserve some marinade to brush on during cooking for more flavor and moisture!
Easy Cuban Mojo Marinated Pork
Ingredients
- 3 to 4 pounds pork shoulder (or pork butt), trimmed of excess fat
- 1 cup fresh orange juice (preferably from sweet oranges)
- 1/2 cup fresh lime juice
- 6 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Optional: 1-2 tablespoons white vinegar for extra tang
- Olive oil or cooking spray for grill or pan
Time Needed
This recipe takes about 15 minutes for preparation, plus at least 4 hours for marinating (overnight is best!). Cooking will take about 20-30 minutes on the grill or around 1.5 to 2 hours in the oven, depending on your cooking method. So, plan for a total time of at least 4.5 hours, most of which is marinating time!
Step-by-Step Instructions
1. Prepare the Mojo Marinade
In a medium bowl, whisk together the fresh orange juice, lime juice, minced garlic, chopped cilantro, ground cumin, dried oregano, olive oil, salt, black pepper, and if you like a bit more tang, add the optional white vinegar. Mix well until all ingredients are combined!
2. Marinate the Pork
Take your trimmed pork shoulder and place it in a large zip-top plastic bag or a non-reactive container, like glass or ceramic. Pour the mojo marinade over the pork, ensuring it is fully coated. Seal the bag tightly or cover the container, then refrigerate for at least four hours—overnight is even better—to let all those zesty flavors soak in!
3. Preheat Grill or Oven
When you’re ready to cook, preheat your grill to medium-high heat (about 375°F or 190°C). If using the oven, preheat it to 350°F (175°C).
4. Cook the Pork
– **Grilling**: Remove the pork from the marinade (don’t throw that marinade away—you’ll need it later!). Grill the pork shoulder, turning occasionally, for about 20-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) if you like it more done. For extra flavor, brush some of the reserved marinade onto the pork while it’s grilling.
– **Oven Roasting**: For roasting, place the pork in a roasting pan, pour some of the reserved marinade over it, and cover loosely with foil. Roast for about 1.5 to 2 hours or until the internal temperature hits 145°F (63°C). For a lovely crispy crust, remove the foil in the last 15-20 minutes of cooking.
5. Rest the Meat
Once your pork is done cooking, transfer it to a cutting board and let it rest for about 10 minutes. This helps all the juices redistribute, keeping your meat juicy and flavorful!
6. Slice and Serve
Slice your pork thinly against the grain for the most tenderness. Serve with fresh cilantro and orange wedges on the side for a colorful plate. This mojito-marinated pork pairs wonderfully with rice and black beans or can be enjoyed in delicious sandwiches.
Enjoy a flavorful Cuban feast with this juicy, garlicky mojo marinated pork bursting with citrus and herbs!
FAQ for Easy Cuban Mojo Marinated Pork
Can I Use Other Cuts of Pork for This Recipe?
Absolutely! While pork shoulder is ideal for its tenderness and rich flavor, you can also use pork butt or even pork tenderloin. Just keep in mind that tenderloin cooks faster and may dry out if overcooked, so adjust your cooking time accordingly.
How Long Should I Marinate the Pork?
For the best flavor, marinate the pork for at least 4 hours, but overnight (12-24 hours) is ideal. This allows the spices and citrus to fully penetrate the meat, making it more flavorful and tender.
What Can I Serve with Mojo Marinated Pork?
This dish pairs beautifully with traditional sides like rice and black beans, but you can also serve it with roasted vegetables, a fresh salad, or in delicious sandwiches for a tasty twist!
How Do I Store Leftover Mojo Pork?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in the oven or microwave, adding a splash of broth or water to keep it moist. You can also slice and freeze for later use, just ensure to use it within about 3 months for the best quality!
