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Cuban Mojo Pork
Slow-roasted pork shoulder marinated in citrus, garlic and oregano — Cuba's most legendary roast.
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4 hrPrep🔥
3 hrCook🍽️
8Serves📊
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Ingredients
- 2kg pork shoulder, bone-in
- For mojo: 8 garlic cloves, 1 cup orange juice, 1/2 cup lime juice, 1 tbsp oregano, 1 tbsp cumin, 1 tsp salt, 3 tbsp oil
- Sliced onion
- Salt and pepper
Instructions
- Blend all the mojo ingredients.
- Score the pork fat in a criss-cross pattern.
- Pour over the marinade; refrigerate at least 4 hours, ideally overnight.
- Roast at 160C for 3 hours, basting every 30 minutes.
- Crank to 220C for 20 minutes for crispy skin.
- Rest 20 minutes; pull apart and pile high.
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Tara’s tips
- Bitter (Seville) orange is traditional — orange + lime juice mimics it.
- The long, slow roast is what makes it fall apart.
Serving suggestions
- Serve with rice, beans and plantains.
Storage & reheating
Keeps 4 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pressure cooker?
Yes — 90 minutes high pressure.
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