Cuban Mojo Pork

Name: Cuban Mojo Pork
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 pounds bone-in pork shoulder (also called pork butt); 1/2 cup fresh orange juice (about 2 oranges); 1/4 cup fresh lime juice (about 3 limes); 8 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 medium onion, quartered; 1 bay leaf; 1/2 cup chicken broth; Fresh cilantro and lime wedges for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Cuban Mojo Pork gets its personality before the oven ever turns on. Pork shoulder spends hours in fresh orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper, giving the rich meat a bright, sharp marinade that can stand up to a long roast. Score the shoulder before marinating so that citrus-garlic mixture has more surface area to work with, then roast it low and covered with onion, bay leaf, and broth until the meat is genuinely fork-tender.

For shreddable pork shoulder, tenderness usually arrives around 195–203°F, not merely at the basic food-safety threshold. That higher internal temperature is where the connective tissue has had enough time to break down and the meat stops fighting the fork. Once shredded, toss the pork with its defatted pan juices so the flavor goes back where it belongs.

Then do the part that makes the whole thing worth waiting for: spread the pork on a sheet pan and broil it until the tips turn dark and crisp. Soft, juicy pork with those caramelized edges is the point. Skipping the broiler is like putting on dress shoes and staying home.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

4 pounds bone-in pork shoulder (also called pork butt)
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 3 limes)
8 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 medium onion, quartered
1 bay leaf
1/2 cup chicken broth
Fresh cilantro and lime wedges for serving

Instructions

1Whisk together the orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper in a bowl to make the mojo marinade.
2Score the pork shoulder in a crosshatch pattern about 1 inch deep. Place it in a large zip-top bag or deep container and pour the mojo marinade over it. Refrigerate for at least 4 hours, or overnight for the best flavor.
3Preheat the oven to 325 degrees F. Place the pork and all of the marinade in a Dutch oven or roasting pan. Tuck the quartered onion and bay leaf around the meat. Add the chicken broth.
4Cover tightly with a lid or foil and roast for 3 to 3 1/2 hours, until the pork is fork-tender and shreds easily. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
5Remove the pork from the pan and shred it with two forks. Skim any excess fat from the pan juices, then pour the juices over the shredded pork and toss to coat.
6For crispy edges, spread the shredded pork on a sheet pan and broil for 3 to 5 minutes until the tips get golden and crunchy. Serve with fresh cilantro and lime wedges.
Note Cook pork shoulder until fork-tender; for shreddable pork, the thickest section is usually around 195°F to 203°F.

Nutrition Information

Estimated per serving: 1 of 4 servings.

1200Calories

78 gProtein

10 gCarbohydrates

96 gTotal Fat

34 gSaturated Fat

2 gFiber

4 gTotal Sugars

980 mgSodium

320 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

The longer you marinate, the better. Four hours is the minimum, but overnight lets the citrus and garlic really penetrate the meat.
Don't skip the broil step at the end. Those crispy, caramelized edges are what separate good mojo pork from great mojo pork.
Use fresh citrus juice, not bottled. The difference in brightness and flavor is night and day, and the pork will taste flat without it.

Substitutions

pork → chicken, turkey, tofu, beans, or mushrooms Use the swap that matches the dish style and adjust cooking time as needed.

dairy → plain Greek yogurt, coconut milk, or dairy-free cheese Choose based on whether the recipe needs tang, richness, or melt.

gluten ingredients → gluten-free pasta, crumbs, crackers, or tamari Check labels and cook gluten-free pasta slightly less before baking.

Storage Instructions

Refrigerate the pork in an airtight container with some of its mojo cooking juices for 3 to 4 days. Reheat gently in those juices so the shredded or sliced pork stays moist.

Freezing

Yes. Cool the cooked mojo pork completely and freeze it in airtight portions with some of the cooking juices. Thaw in the refrigerator and reheat gently so the shredded pork stays moist.

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