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Zesty Cuban Mojo Pork, Roasted with Garlic and Citrus
This Cuban mojo pork combines the freshness of citrus with the depth of roasted garlic, transforming a humble pork shoulder into a beautifully tender centrepiece bursting with flavour.
Remove the skin from the pork shoulder, trimming away any excess fat while leaving plenty of marbling for flavour.
Prepare the marinade by combining 1½ cups of Cuban mojo marinade with the cumin and ground coriander. Place the pork in a non-reactive dish and coat thoroughly, ensuring every surface is covered. Cover and refrigerate for at least 2 hours, though overnight will deliver the best flavour.
Bring to room temperature about 30 minutes before cooking. This helps the meat roast more evenly and stay juicy.
Start the slow roast by placing the pork shoulder in a Dutch oven or heavy roasting pot. Season generously with salt, cover with the lid, and roast at 150°C (295°F) for 3 to 4 hours.
Develop a rich crust by removing the lid and increasing the oven temperature to 175°C (350°F). Continue roasting for a further 1 to 2 hours, basting occasionally with the cooking juices to keep the meat moist and flavourful.
Cook until perfectly tender. The pork is ready when it reaches an internal temperature of 82°C (180°F) or can be effortlessly pulled apart with a fork.
Cuban Mojo Marinade - Combine all the ingredients in a food processor or blender and blend until smooth. The result should be a fragrant, citrus-forward marinade packed with garlic and herb flavour. Use immediately to marinate pork, chicken or vegetables, or refrigerate until needed.
Finish and serve. Transfer the pork to a serving platter and shred it into large pieces. Skim excess fat from the roasting juices, then combine the remaining liquid with the reserved fresh mojo marinade. Drizzle over the pulled pork and serve alongside fluffy rice, black beans and your favourite Cuban-inspired sides.
A few details make all the difference
01
Marinate Overnight for Maximum Flavour
For the most flavourful results, leave the pork shoulder to marinate overnight. This allows the citrus, garlic and herbs to penetrate deep into the meat, creating a rich and authentic Cuban mojo flavour.
02
Bring the Pork to Room Temperature
Remove the pork from the refrigerator around 30 minutes before roasting. Bringing it closer to room temperature helps it cook more evenly and retain its natural juices.
03
Don't Skip the Basting
Baste the pork with its cooking juices throughout the roasting process. This keeps the meat moist, enhances the flavour, and helps develop a beautifully caramelised crust.
Why this recipe works
This Cuban Mojo Pork is packed with vibrant citrus, garlic and herb flavours that soak deep into the meat. Slow roasting creates irresistibly tender, pull-apart pork with a rich, golden crust. It's easy to prepare, perfect for sharing, and tastes even better the next day.
Cook’s notes
Make it tender
Marinating the pork overnight allows the citrus, garlic and herbs to penetrate deeply, resulting in exceptionally tender, flavour-packed meat.
Chef's Tip
For the most authentic flavour, spoon plenty of the citrus-garlic mojo sauce over the pork just before serving. The fresh sauce adds a vibrant contrast to the rich, slow-roasted meat.
Authentic
For the most authentic Cuban-style mojo, allow the marinade to sit for 15-20 minutes before using. This gives the garlic, citrus and herbs time to meld together, creating a deeper, more balanced flavour.
Remove the skin from the pork shoulder, trimming away any excess fat while leaving plenty of marbling for flavour.
Prepare the marinade by combining 1½ cups of Cuban mojo marinade with the cumin and ground coriander. Place the pork in a non-reactive dish and coat thoroughly, ensuring every surface is covered. Cover and refrigerate for at least 2 hours, though overnight will deliver the best flavour.
Bring to room temperature about 30 minutes before cooking. This helps the meat roast more evenly and stay juicy.
Start the slow roast by placing the pork shoulder in a Dutch oven or heavy roasting pot. Season generously with salt, cover with the lid, and roast at 150°C (295°F) for 3 to 4 hours.
Develop a rich crust by removing the lid and increasing the oven temperature to 175°C (350°F). Continue roasting for a further 1 to 2 hours, basting occasionally with the cooking juices to keep the meat moist and flavourful.
Cook until perfectly tender. The pork is ready when it reaches an internal temperature of 82°C (180°F) or can be effortlessly pulled apart with a fork.
Cuban Mojo Marinade - Combine all the ingredients in a food processor or blender and blend until smooth. The result should be a fragrant, citrus-forward marinade packed with garlic and herb flavour. Use immediately to marinate pork, chicken or vegetables, or refrigerate until needed.
Finish and serve. Transfer the pork to a serving platter and shred it into large pieces. Skim excess fat from the roasting juices, then combine the remaining liquid with the reserved fresh mojo marinade. Drizzle over the pulled pork and serve alongside fluffy rice, black beans and your favourite Cuban-inspired sides.
Cook’s notes
Make it tender: Marinating the pork overnight allows the citrus, garlic and herbs to penetrate deeply, resulting in exceptionally tender, flavour-packed meat.
Chef's Tip: For the most authentic flavour, spoon plenty of the citrus-garlic mojo sauce over the pork just before serving. The fresh sauce adds a vibrant contrast to the rich, slow-roasted meat.
Authentic: For the most authentic Cuban-style mojo, allow the marinade to sit for 15-20 minutes before using. This gives the garlic, citrus and herbs time to meld together, creating a deeper, more balanced flavour.
Cooking mode
Zesty Cuban Mojo Pork, Roasted with Garlic and Citrus
Remove the skin from the pork shoulder, trimming away any excess fat while leaving plenty of marbling for flavour.
Prepare the marinade by combining 1½ cups of Cuban mojo marinade with the cumin and ground coriander. Place the pork in a non-reactive dish and coat thoroughly, ensuring every surface is covered. Cover and refrigerate for at least 2 hours, though overnight will deliver the best flavour.
Bring to room temperature about 30 minutes before cooking. This helps the meat roast more evenly and stay juicy.
Start the slow roast by placing the pork shoulder in a Dutch oven or heavy roasting pot. Season generously with salt, cover with the lid, and roast at 150°C (295°F) for 3 to 4 hours.
Develop a rich crust by removing the lid and increasing the oven temperature to 175°C (350°F). Continue roasting for a further 1 to 2 hours, basting occasionally with the cooking juices to keep the meat moist and flavourful.
Cook until perfectly tender. The pork is ready when it reaches an internal temperature of 82°C (180°F) or can be effortlessly pulled apart with a fork.
Cuban Mojo Marinade - Combine all the ingredients in a food processor or blender and blend until smooth. The result should be a fragrant, citrus-forward marinade packed with garlic and herb flavour. Use immediately to marinate pork, chicken or vegetables, or refrigerate until needed.
Finish and serve. Transfer the pork to a serving platter and shred it into large pieces. Skim excess fat from the roasting juices, then combine the remaining liquid with the reserved fresh mojo marinade. Drizzle over the pulled pork and serve alongside fluffy rice, black beans and your favourite Cuban-inspired sides.
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