Mojo pork is a classic Cuban-inspired dish that brings vibrant citrus flavors and aromatic garlic to your dinner table. This authentic recipe features tender, juicy pork shoulder marinated in a zesty blend of orange juice, lime juice, and fresh garlic, then roasted until it’s fall-apart tender. The beautiful thing about mojo pork is how the marinade creates a gorgeous caramelized exterior while keeping the meat impossibly moist inside.
I absolutely love making this recipe because it feels restaurant-quality but requires minimal hands-on time. The magic happens while your oven does the work, and your kitchen fills with the most incredible aromas. This is the kind of dish that makes you look like you spent all day cooking when really, most of that time is passive roasting. It’s perfect for feeding a crowd, meal prepping for the week, or impressing dinner guests without stress.
The key to the BEST mojo pork is using quality citrus juice (fresh squeezed if possible), plenty of garlic, and giving the pork adequate time in the marinade. I recommend marinating for at least 4 hours, but overnight is even better. The acid in the citrus helps tenderize the meat while infusing it with flavor. When you roast it, you’ll get those gorgeous caramelized edges while the inside stays succulent and tender.
Serve this alongside your favorite rice and beans, or use it for sandwiches, tacos, or grain bowls throughout the week. You can also shred it for a more casual presentation. This recipe is incredibly versatile and makes amazing leftovers, making it perfect for batch cooking. Check out Serious Eats for more Latin-inspired protein techniques that pair beautifully with this style of cooking.
The citrus marinade is what sets this apart from regular roasted pork. The combination of orange juice’s subtle sweetness and lime’s bright acidity creates a complex flavor profile that’s authentically Cuban. Don’t skip the fresh garlic – it’s essential to the mojo flavor. You’ll also want to reserve some of the marinade before adding the raw pork to use as a finishing sauce, which adds another layer of flavor and moisture.
I’ve tested this recipe dozens of times to get it just right, and I’m confident this is the best mojo pork you’ll make. The technique is forgiving, the ingredients are simple, and the results are absolutely stunning. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers every single time. Your family will be asking for this again and again!
Ingredients
- 1 bone-in pork shoulder (8-10 pounds), skin scored
- 1 cup fresh orange juice, preferably freshly squeezed
- ½ cup fresh lime juice, preferably freshly squeezed
- 12 garlic cloves, minced
- ¼ cup olive oil
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 bay leaves
- 1 cup low-sodium chicken broth
- 2 tablespoons butter
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Make the mojo marinade by combining fresh orange juice, lime juice, minced garlic, olive oil, dried oregano, ground cumin, kosher salt, black pepper, red pepper flakes, and bay leaves in a large bowl. Whisk everything together until well combined. Reserve 1 cup of this marinade in a separate container and refrigerate for later use as a finishing sauce.
- Pat the pork shoulder dry with paper towels and score the skin in a crosshatch pattern, cutting about ¼ inch deep. This helps the marinade penetrate and creates crispy edges during roasting.
- Place the pork shoulder skin-side up in a large roasting pan or Dutch oven. Pour the mojo marinade over the pork, making sure to coat all sides and get the marinade into the score marks on the skin.
- Cover the roasting pan tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, but preferably overnight. This allows the citrus and garlic flavors to deeply penetrate the meat. If you’re short on time, marinate for at least 2 hours at room temperature.
- Remove the pork from the refrigerator 1 hour before roasting to bring it closer to room temperature. This ensures more even cooking throughout the meat.
- Preheat your oven to 350°F (175°C). If the pork has been refrigerated, let it sit at room temperature for the full hour while the oven preheats.
- Add the chicken broth to the bottom of the roasting pan around the pork. This creates steam and keeps the meat incredibly moist during the long roasting process.
- Place the pork skin-side up in the preheated oven, uncovered. Roast for approximately 3 hours and 30 minutes, or until the internal temperature reaches 190-200°F (88-93°C) when measured in the thickest part of the meat with a meat thermometer. The meat should be fork-tender at this temperature.
- Every 45 minutes to 1 hour, baste the pork with the pan juices using a basting brush or large spoon. This keeps the top moist and helps develop those gorgeous caramelized edges. Be careful not to open the oven too frequently, as this extends cooking time.
- About 30 minutes before the pork is finished cooking, increase the oven temperature to 425°F (220°C) to help crisp up the skin. The skin should turn golden and crackly.
- Once the pork reaches the proper temperature and the skin is crispy and golden, remove it from the oven and let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum moisture and tenderness.
- While the pork rests, strain the pan drippings through a fine-mesh sieve into a saucepan. Discard the solids and skim off excess fat from the surface if desired. Bring the drippings to a simmer over medium heat.
- Add the reserved mojo marinade and 2 tablespoons of butter to the pan drippings. Stir until the butter is melted and the sauce is heated through and well combined. Taste and adjust seasoning with salt and pepper as needed.
- Using a sharp carving knife, slice the pork into ½-inch thick slices or pull it apart into chunks, depending on your preference. Arrange the pork on a serving platter.
- Pour the warm mojo sauce over the carved pork and garnish with fresh cilantro and lime wedges. Serve immediately with rice, beans, or your favorite sides.
Pro Tips
Fresh Citrus Matters: While bottled citrus juice works in a pinch, fresh squeezed orange and lime juice make a noticeable difference in flavor. The brightness and complexity are significantly better. If using bottled, reduce the amount slightly as it tends to be more concentrated.
Marinade Timing: The longer you marinate, the better the flavor. Overnight is ideal, but even 4 hours provides excellent results. The citrus acid actually helps tenderize the pork, so longer marinating also affects texture positively.
Scoring the Skin: Don’t skip this step. Scoring the skin helps the marinade penetrate deeper into the meat and creates those crispy, crackling edges that make mojo pork so spectacular. Cut carefully about ¼ inch deep.
Temperature is Key: Use a meat thermometer to ensure doneness. Pork shoulder needs to reach 190-200°F for that fall-apart tenderness. At 165°F, it will still be tough. The higher temperature breaks down the connective tissue.
Basting Technique: Baste every 45 minutes to 1 hour. This keeps the top from drying out and helps build those caramelized flavors. Use a basting brush or large spoon and work quickly to minimize heat loss.
Making the Sauce: Reserve some marinade before adding raw pork for food safety. The reserved sauce adds incredible flavor and moisture to the finished dish. You can also strain and reduce the pan drippings for a more concentrated sauce.
Serving Options: Serve this traditionally with white rice and black beans, or get creative with tacos, sandwiches, grain bowls, or over roasted vegetables. Leftovers shred beautifully for multiple uses throughout the week.
Storage and Reheating: Store leftovers in an airtight container for up to 5 days. Reheat gently in a 300°F oven with a little mojo sauce to prevent drying out. This recipe actually tastes better as leftovers as flavors continue to develop.
Scaling the Recipe: This recipe scales well. For smaller portions, use a 4-5 pound pork shoulder and reduce cooking time to about 2 hours. Adjust marinade quantities proportionally but keep flavor ratios the same.