Absolutely! Cuban Mojo Pork is a bold, citrusy, and garlicky roast that’s deeply rooted in Cuban culinary tradition. Here’s a flavorful recipe inspired by the classic Lechon Asado—perfect for roasting or slow cooking.
🍊 Ingredients
- 1.5 to 2 lbs pork shoulder (bone-in or boneless)
- 6 garlic cloves, minced
- ½ cup fresh orange juice (preferably sour oranges)
- ÂĽ cup lime juice
- ÂĽ cup olive oil
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- Optional: chopped fresh cilantro or mint
🔥 Instructions
- Make the Mojo Marinade Combine garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and pepper in a bowl. Whisk well.
- Marinate the Pork Place pork in a large zip-top bag or dish. Pour marinade over it, ensuring full coverage. Refrigerate overnight.
- Roast or Slow Cook
- Oven: Preheat to 160°C (325°F). Place pork in a roasting pan, cover with foil, and roast for 3–4 hours until tender. Uncover for the last 30 minutes to crisp the edges.
- Slow Cooker: Cook on low for 6–8 hours until the pork is fall-apart tender.
- Rest & Serve Let the pork rest for 10–15 minutes. Shred or slice and serve with rice, black beans, and fried plantains.
🇨🇺 Flavor Tip
Save some marinade to drizzle over the cooked pork or use it to make a dipping sauce. And if you’ve got leftovers—hello, Cubano sandwich!
Want a recipe for the sandwich next or ideas for a full Cuban-themed dinner spread? I’ve got you covered.
