Florida

Cuban Mojo Pork

Florida's Cuban Mojo Pork is a celebration of Miami's vibrant Latin heritage. Pork shoulder is marinated in a bright, garlicky citrus mojo sauce featuring sour orange juice, then slow-roasted until fork-tender with crackling skin. This is the centerpiece of every Cuban family gathering.

8-10 hours Serves 10-12 325°F roasting Cuban

Equipment Needed

  • Large roasting pan with rack
  • Blender or food processor
  • Meat thermometer
  • Aluminum foil
  • Citrus juicer
  • Sharp knife for scoring

Instructions

  1. 1

    Make the Mojo

    Blend sour orange juice, olive oil, garlic, oregano, cumin, salt, pepper, and onion until smooth. This bright, pungent marinade is the soul of Cuban pork. Reserve 1 cup for serving.

  2. 2

    Score the Pork

    Using a sharp knife, score the skin and fat in a crosshatch pattern, cutting about 1 inch deep. This allows the mojo to penetrate deeply and creates crispy crackling during roasting.

  3. 3

    Marinate the Pork

    Season pork with salt and pepper, rubbing into the scores. Pour mojo over the pork, working it into every crevice. Cover and refrigerate for at least 12 hours, preferably 24-48 hours.

  4. 4

    Bring to Room Temperature

    Remove pork from refrigerator 2 hours before cooking. Let it come to room temperature for more even cooking. Preheat oven to 325°F.

  5. 5

    Start Roasting

    Place pork fat-side up on a rack in a roasting pan. Pour marinade into the bottom of the pan. Cover tightly with foil and roast for 3 hours.

  6. 6

    Continue Covered

    After 3 hours, baste with pan juices and continue roasting covered for another 2-3 hours. The pork should be tender and starting to fall off the bone (internal temp 190-200°F).

  7. 7

    Crisp the Skin

    Remove foil and increase oven to 400°F. Roast uncovered for 30-45 minutes, basting occasionally, until the skin is deeply golden and crackling. Watch carefully to prevent burning.

  8. 8

    Rest the Pork

    Remove from oven and let rest for 20-30 minutes. The meat will continue cooking and juices will redistribute. Tent loosely with foil.

  9. 9

    Shred and Serve

    Pull or slice the pork, mixing crispy skin pieces throughout. Drizzle with reserved fresh mojo sauce. Serve with white rice, black beans, fried plantains, and warm Cuban bread.

Tips & Variations

  • Sour Orange: Naranja agria (sour orange) is traditional and available at Latin markets. If unavailable, mix regular orange juice with lime juice for a similar tangy flavor.
  • Marinating Time: Longer is better for mojo pork. 48 hours in the marinade produces the most flavorful, tender results as the citrus tenderizes the meat.
  • Crispy Skin Secret: Pat the skin completely dry before the final high-heat roasting. Moisture is the enemy of crackling.
  • Cuban Sandwiches: Leftover mojo pork makes incredible Cuban sandwiches (Cubanos) with ham, Swiss cheese, pickles, and mustard on pressed Cuban bread.
  • Make Fresh Mojo: Blend extra mojo sauce fresh for serving - the bright, raw garlic flavor is essential to the dish.
  • Christmas Tradition: In Cuban families, Lechon Asado (roast pork) is the centerpiece of Noche Buena (Christmas Eve) celebrations.