Chef Maria Rodriguez - Cuban Cuisine Specialist
👨‍🍳 Cuban Cuisine Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Latin American Cuisine Expert

❤️ My Recipe Story

"This recipe comes straight from my abuela's kitchen in Havana. The secret to authentic mojo is the perfect balance of citrus acidity and garlic intensity, creating a marinade that transforms simple pork into a celebration of Cuban flavors."

Maria specializes in authentic Cuban and Latin American cuisine, preserving traditional techniques while making them accessible for modern home cooks. She learned these recipes from her grandmother and has been perfecting them for decades.

View All Mitchell's Recipes →
Golden-brown Cuban mojo pork roast with caramelized edges, garnished with orange and lime slices and fresh cilantro on a wooden serving platter

The Magic of Authentic Mojo Marinade

True Cuban mojo is all about achieving the perfect balance between citrus brightness and garlic intensity. The combination of fresh orange and lime juice creates a complex acidity that tenderizes the meat while infusing it with vibrant tropical flavors that are the hallmark of Cuban cuisine.

The key to exceptional mojo pork lies in the marinating time and technique. Scoring the fat allows the marinade to penetrate deeper into the meat, while the overnight marination ensures every bite is infused with the aromatic blend of citrus, garlic, and traditional Cuban spices.

💡 Professional Tip

For the most authentic flavor, use fresh citrus juice only - bottled juice lacks the essential oils from the peel that give mojo its distinctive taste. Marinate for at least 4 hours, but overnight is ideal.

Frequently Asked Questions

Pork shoulder works best due to its marbling, but you can use pork tenderloin (reduce cooking time to 25-30 minutes) or pork chops (adjust cooking time accordingly). Avoid lean cuts as they may dry out.

Minimum 4 hours, but overnight (8-24 hours) is ideal for maximum flavor penetration. The acidity in the citrus will start to 'cook' the meat if left too long, so don't exceed 24 hours.

Yes! Marinate the pork up to 24 hours ahead. The cooked pork also reheats well - slice and warm gently in the oven with some reserved pan juices to prevent drying out.

Traditional sides include black beans and rice (moros y cristianos), yuca with garlic, sweet plantains, and a simple Cuban salad with avocado and onions.

Absolutely! Grill over medium heat, turning frequently and basting with marinade. Cooking time will be shorter - about 45-60 minutes depending on thickness. Use a meat thermometer to check doneness.

Fresh juice is essential for authentic flavor, but in a pinch, use bottled juice plus some citrus zest. The oils in fresh citrus peels are crucial for the signature mojo taste.

Use a meat thermometer - pork is safe at 145°F (63°C) internal temperature. The meat should have a slight pink tinge and be juicy. Overcooking will result in dry pork.

Yes, you can freeze pork in the marinade for up to 3 months. Thaw completely in the refrigerator before cooking. The marinating process will continue as it thaws.

Recipe Troubleshooting Guide

✅

Dry Pork

Problem: Pork turns out dry despite following recipe

Solution: Don't overcook - use a meat thermometer and stop at 145°F. Choose pork shoulder over lean cuts. Baste regularly during cooking and let rest properly.

✅

Lacking Flavor

Problem: Pork doesn't have enough mojo flavor

Solution: Marinate longer (up to 24 hours), use fresh citrus juice, and make sure to score the fat properly for better penetration. Add more garlic to the marinade.

✅

Tough Meat

Problem: Pork comes out tough and chewy

Prevention: Cook at lower temperature (325°F) for longer time. Don't skip the marinating time - the acids help tenderize. Use pork shoulder which has more connective tissue that breaks down during cooking.

✅

Burnt Exterior

Problem: Outside gets too dark before inside is cooked

Recovery: Lower oven temperature and tent with foil if browning too quickly. The sugars in citrus can caramelize fast - start checking after 1 hour of cooking.

✅

Marinade Too Salty

Problem: Final dish tastes overly salty

Prevention: Rinse pork lightly before cooking and pat dry. Reduce salt in marinade next time. Balance with extra citrus juice or serve with starchy sides.

✅

Flavor Balance Issues

Too Sweet: Add more lime juice or white wine vinegar for acidity

Too Salty: Serve with sweet plantains or add orange slices as garnish

Bland: Increase garlic, add more oregano, or finish with fresh citrus juice squeeze

Fresh ingredients for Cuban mojo pork including oranges, limes, garlic cloves, oregano, and raw pork shoulder arranged on a rustic wooden board

Selecting the Perfect Pork Cut

Pork shoulder is the traditional choice for mojo pork because its marbling and connective tissue break down during slow roasting, creating incredibly tender and flavorful meat. The fat content is essential for keeping the pork moist while absorbing all the vibrant mojo flavors.

When selecting your pork, look for a cut with good marbling throughout and a nice fat cap on top. This fat will render during cooking, basting the meat naturally while creating those coveted caramelized edges that make Cuban mojo pork so irresistible.

Essential Ingredient Notes

  • Fresh Citrus: Always use fresh orange and lime juice - the essential oils in fresh citrus are crucial for authentic mojo flavor. Roll citrus fruits before juicing to extract maximum juice.
  • Garlic Quality: Use fresh garlic cloves and mince them finely. Pre-minced garlic lacks the punch needed for proper mojo. Don't be afraid of the garlic quantity - it's essential to the dish.
  • Oregano Choice: Fresh oregano is preferred, but good quality dried oregano works well too. Cuban oregano (if available) has a more intense flavor that's traditional to the dish.
Cuban mojo pork roasting in the oven with golden-brown caramelized surface, showing the perfect color and texture during the cooking process

Traditional Roasting Techniques

The secret to perfect Cuban mojo pork lies in low and slow roasting combined with regular basting. The moderate oven temperature allows the tough connective tissues to break down gradually while the frequent basting with marinade keeps the meat moist and builds layers of flavor.

Proper resting after cooking is crucial - this allows the juices to redistribute throughout the meat, ensuring every slice is succulent. The residual heat will also continue the cooking process, bringing the pork to perfect doneness without overcooking.

The Perfect Scoring Technique

Score the fat cap in a crosshatch pattern about 1/4 inch deep. This allows the marinade to penetrate while creating more surface area for beautiful caramelization during roasting.

Citrusy and Garlicky Roasted Cuban Mojo Pork

Prep 30 min
Cook 90 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Pork

  • 120ml fresh orange juice
    Fresh juice is essential for authentic flavor
  • 80ml fresh lime juice
    Provides bright acidity to balance the marinade
  • 8 cloves garlic, minced
    The star flavor component of mojo
  • 15ml fresh oregano
    Traditional Cuban herb for authenticity
  • 2 tsp ground cumin
    Adds earthy depth to the marinade
  • 30ml white wine vinegar
    Enhances the marinade's tenderizing power
  • Fresh cilantro for garnish
    Adds fresh herbal finish

For the Mojo Marinade

  • 1.8kg pork shoulder or pork butt
    Perfect marbling for tender, juicy results
  • 60ml olive oil
    Helps carry flavors and aids browning
  • 1 large onion, sliced
    Adds sweetness and aromatics
  • 2 bay leaves
    Provides subtle herbal background notes
  • 1/2 tsp red pepper flakes
    Adds gentle heat to balance citrus
  • 2 oranges, sliced for garnish
    Beautiful presentation and fresh citrus aroma
  • 2 limes, sliced for garnish
    Completes the citrus presentation

Instructions

  1. Prepare Mojo Marinade

    In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, white wine vinegar, oregano, cumin, salt, pepper, and red pepper flakes. Mix until well combined.

  2. Marinate the Pork

    Score the pork fat in a crosshatch pattern. Place pork in a large dish or zip-lock bag with bay leaves and sliced onion. Pour mojo marinade over pork, ensuring all sides are coated. Marinate for at least 4 hours or overnight in refrigerator.

  3. Prepare for Roasting

    Remove pork from refrigerator 30 minutes before cooking to come to room temperature. Preheat oven to 325°F (165°C). Reserve marinade for basting.

  4. Roast the Pork

    Place pork in a roasting pan with onions and bay leaves from marinade. Roast for 1.5-2 hours, basting every 30 minutes with reserved marinade, until internal temperature reaches 145°F (63°C).

  5. Rest and Serve

    Let pork rest for 10-15 minutes before slicing. Garnish with orange and lime slices and fresh cilantro. Serve with pan juices drizzled over the top.

Recipe Notes & Tips

Marinating Time

For best results, marinate the pork overnight. The acidic citrus juices will tenderize the meat while infusing it with authentic Cuban flavors. Don't exceed 24 hours as the acid can make the texture mushy.

Serving Suggestions

Serve with traditional Cuban sides like black beans and rice, yuca with garlic, sweet plantains, and a simple avocado salad. The rich pork pairs beautifully with these classic accompaniments.

Storage and Leftovers

Leftover mojo pork keeps for 3-4 days refrigerated and makes excellent sandwiches or can be used in Cuban-style fried rice. Reheat gently to maintain moisture and tenderness.