Cuban Mojo Roast Pork Shoulder: Traditional Recipe, Techniques, and Tips

Bright citrus and garlic transform a humble cut into a melt-in-your-mouth masterpiece.

By Anjali Sayee

Created on Aug 28, 2025

Bright citrus and garlic transform a humble cut into a melt-in-your-mouth masterpiece.

Cuban Mojo Roast Pork Shoulder: A Flavorful Tradition

Cuban Mojo Roast Pork Shoulder is a beloved staple in Cuban cuisine, known for its deeply fragrant and juicy finish. The dish centers around a slow-roasted pork shoulder, generously marinated in mojo—a citrus-garlic sauce that infuses the meat with brightness, depth, and savory flavor. When prepared well, mojo-marinated pork is not only melt-in-your-mouth tender but also boasts crispy edges and an aromatic punch that celebrates the best of Cuban home cooking.

Why Choose Pork Shoulder?

Pork shoulder, or “pork butt,” is the ideal cut for this recipe because of its fat content, connective tissue, and robust flavor. When marinated and slow-roasted, this cut yields succulent, fork-tender meat with caramelized exterior, while remaining juicy inside.
Tip: Avoid using lean cuts like loin or leg, as they tend to dry out during long cooking.

What Makes the Cuban Mojo Marinade Special?

The backbone of this dish is the mojo marinade. This versatile sauce features a vibrant mix of:

Citrus (predominantly orange and lime juice)
Garlic (lots of it!)
Herbs (typically oregano and sometimes mint and cilantro)
Spices (cumin, black pepper, salt)
Olive oil (to smooth and bind)

The citrus juices act as a natural tenderizer and flavor enhancer, while the combination of herbs and spices gives the marinade its unmistakable aroma and punch.

Ingredients and Equipment

For the Pork Shoulder

4 to 8 lb pork shoulder (bone-in or boneless, skinless)
Salt and pepper, to taste

For the Mojo Marinade

1 cup fresh orange juice (or 1/2 cup orange juice concentrate mixed with water)
1/2 cup fresh lime juice
8 to 10 garlic cloves
2 tablespoons dried oregano (or 1/4 cup fresh oregano leaves, chopped)
2 teaspoons ground cumin
1/2 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
Optional: 2 stems cilantro, 1/4 cup fresh mint
Optional: 1 teaspoon crushed red pepper flakes or 1 jalapeño, pierced

Recommended Equipment

Large airtight container or zip-top bag for marinating
Roasting pan or Dutch oven
Aluminum foil
Oven or slow cooker
Blender or food processor for the marinade

Step-By-Step: Making Cuban Mojo Roast Pork Shoulder

1. Prepare the Mojo Marinade

Combine garlic, orange juice, lime juice, oregano, cumin, salt, pepper, and olive oil in a blender or food processor. Blend until smooth or leave slightly chunky for texture.
Add chopped mint, cilantro stems, or red pepper flakes if desired for extra flavor complexity.

2. Marinate the Pork

Pat the pork shoulder dry with paper towels. Using a sharp knife, score the fat cap (if any) in a crosshatch pattern, being careful not to cut into the meat.
Rub pork all over with the mojo marinade, working the marinade into the scores and any crevices.
Place pork in a large zip-top bag or airtight container; pour any remaining marinade over the top.
Refrigerate and marinate for at least 8 hours, preferably overnight. For best results, marinate up to 24 hours.

3. Preheat and Roast

Take pork out of the refrigerator 1 hour before cooking to come to room temperature. Preheat oven to 275°F (135°C).
Transfer pork (skin side up if present) and all marinade to a heavy roasting pan or Dutch oven. Cover tightly with foil or lid.
Roast slowly for 3 to 4 hours (for 4-5 lb), up to 8 hours (for larger cuts, such as 8-10 lb), or until meat is very tender and pulls apart easily cooked to internal temperature of at least 190°F (88°C).
If you prefer crispier edges, remove cover for the last 30 to 45 minutes and increase the oven temperature to 375°F (190°C).

4. Rest and Shred

When the pork is fork-tender, transfer to a large platter or cutting board and tent loosely with foil.
Rest for at least 20 to 30 minutes before pulling apart with two forks.
If saving pan juices, skim excess fat and pour over the shredded meat for extra flavor.

Mojo Sauce: The Finishing Touch

While the pork is roasting, you can prepare an extra batch of mojo sauce for drizzling or serving on the side.

Whisk together 1/4 cup orange juice, 2 tablespoons lime juice, 2 minced garlic cloves, 1 tablespoon olive oil, salt, pepper, and a pinch of cumin. Serve alongside pork or use as a dipping sauce.

Serving Suggestions and Variations

Cubano Sandwiches: Layer shredded mojo pork with sliced ham, Swiss cheese, pickles, and mustard on Cuban bread. Grill until crispy.
Rice and Beans: Serve pork over steamed white rice with black beans and fried plantains for a classic Cuban meal.
Taco Filling: Use shredded pork as a filling for tortillas, topped with onions and salsa.
Leftovers: Keep leftover pork refrigerated for up to 4 days or freeze in airtight containers for up to 3 months. Reheat gently in the oven or microwave with a splash of pan juices.

Tips for the Best Cuban Roast Pork

Dont Rush the Marinade: The flavor dramatically improves with a longer marinating time. Plan ahead for at least overnight marination.
Low and Slow: Gentle roasting ensures melting tenderness and juicy results.
Resting is Crucial: Resting allows juices to redistribute, making for moister meat that shreds beautifully.
Make Extra Sauce: Use any extra marinade (not from the raw pork!) or make a fresh batch for serving.

Common Substitutions and FAQ

Ingredient	Substitution	Notes
Orange juice	Frozen concentrate diluted, or a mix of fresh-squeezed orange and grapefruit juice	Ensure at least half is orange for sweetness
Lime juice	Lemon juice or a blend of vinegar and citrus	Adjust to taste for brightness
Pork shoulder	Pork butt (same cut as shoulder); avoid loin or leg	Bone-in yields more flavor but takes longer
Oregano	Thyme or marjoram	Oregano is traditional; others work in a pinch
Garlic	Granulated garlic (use half the amount)	Fresh preferred for intensity

Frequently Asked Questions (FAQs)

Q: Can I make mojo pork in a slow cooker?

A: Yes, you can. Place marinated pork shoulder in a slow cooker with the marinade. Cook on low for 8–10 hours or until fork-tender. You can crisp the exterior in a hot oven for 30 minutes after slow cooking if desired.

Q: How long will leftover mojo pork keep?

A: Leftover pork keeps for up to 4 days refrigerated or up to 3 months tightly sealed in the freezer. Reheat gently in the oven, covered, with a splash of its own juices to maintain moisture.

Q: What sides go best with Cuban roast pork shoulder?

A: Traditional pairings include white rice, black beans, tostones (fried plantains), yuca con mojo, or a fresh cilantro-lime rice. Mojo pork also shines in sandwiches (Cubanos) or tacos.

Q: Is it necessary to marinate for a full 24 hours?

A: While the deepest flavor develops with an overnight (or 24-hour) marinade, a minimum of 8 hours is acceptable. The longer the meat sits in the citrus-garlic mixture, the better the end result.

Q: Can I grill mojo-marinated pork shoulder?

A: You can adapt the recipe for an indirect grill setup, roasting the marinated shoulder over low heat with the lid closed until tender. Finish over direct heat to crisp the exterior.

Summary & Expert Insights

A properly marinated and slow-roasted pork shoulder results in authentic Cuban flavor: juicy, aromatic, and perfect for sharing.
The mojo marinade is central to the dish; dont skimp on garlic and citrus.
Pork should be allowed to rest before shredding for optimal moistness.
Fresh mojo sauce adds brightness—serve as a drizzle or side condiment.
Enjoy leftovers in sandwiches, tacos, rice bowls, or freeze for future meals.

References

Author

Anjali Sayee

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

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