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To make a great Cuban Mojo Pork recipe, you need fresh, vibrant ingredients. The main star is pork shoulder. It has the right fat and flavor. I love using citrus juice for the marinade. Fresh orange juice and lime juice give it a tangy kick.

Cuban Mojo Pork Recipe

Craving a meal bursting with bold flavors? Dive into this flavorful Cuban Mojo Pork recipe that's both easy and delicious! With zesty citrus, fresh herbs, and tender pork, you can impress friends and family at any occasion. Discover essential marinade tips, cooking techniques, and mouthwatering serving suggestions. Ready to transform your dinner routine? Click to explore the full recipe and bring the taste of Cuba to your kitchen today!
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Ingredients
  

2 lbs pork shoulder, cut into chunks

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 head of garlic, cloves peeled and minced

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

1 tablespoon cumin powder

1 teaspoon smoked paprika

1/4 cup olive oil

Salt and pepper to taste

1 onion, sliced

1 bell pepper, sliced

Fresh cilantro, for garnish

Instructions
 

In a large mixing bowl, combine the orange juice, lime juice, minced garlic, oregano, cumin, smoked paprika, and olive oil. Whisk together until well blended.

    Place the pork shoulder chunks into a large resealable plastic bag or a glass dish, and pour the marinade over the meat. Make sure the pork is evenly coated, then seal the bag or cover the dish. Marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.

      Preheat your oven to 350°F (175°C).

        Remove the pork from the marinade and let it come to room temperature for about 30 minutes. Reserve the marinade for later use.

          In a large oven-safe skillet or Dutch oven, heat a splash of olive oil over medium-high heat. Sear the pork chunks on all sides until golden brown (about 4-5 minutes). This will help develop flavor.

            Once seared, remove the pork and set aside. In the same skillet, add the sliced onion and bell pepper; sauté until they are soft, about 5 minutes.

              Return the seared pork to the skillet, then pour the reserved marinade over the pork.

                Cover the skillet or Dutch oven with a lid or aluminum foil, and transfer it to the preheated oven. Bake for about 2.5 hours, or until the pork is fork-tender and easily pulls apart.

                  Once cooked, carefully remove the pork from the oven. Let it rest for about 10 minutes before shredding it with two forks. Toss the pulled pork back into the juices for added flavor.

                    Serve the mojo pork garnished with fresh cilantro and alongside rice and black beans for a classic Cuban meal.

                      Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 6

                        - Presentation Tips: Serve on a large platter, garnished with lime wedges and fresh cilantro, alongside colorful sides for a vibrant look.