Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s an absolutely delicious recipe with pork shoulder marinated in Cuban mojo citrus juices, then roasted low and slow until tender. You may hear this recipe referred to as “Lechon Asado”, which is traditionally made with a whole suckling pig, though some make it with pork shoulder or leg. It is meant to be served sliced, not pulled like pulled pork, and you’re going to love it. Let’s talk about how to make Cuban mojo pork (Cuban roast pork), shall we?
Pork Shoulder. Use bone-in or boneless – you can also use pork leg. Fresh Garlic. Onion. Dried Oregano. Ground Cumin. I like to lightly toast cumin seeds and grind them for fuller flavor. Salt and Black Pepper. To taste. Olive Oil. Sour Orange Juice. If you can’t find it, use sweet orange juice mixed with equal parts lemon and lime juice.
In a small mixing bowl, whisk together the sour orange juice and olive oil until it thickens. Stir in the seasoned garlic paste until well combined. Refrigerate at least 4 hours, or overnight for more flavor penetration. Remove pork from the marinade and pat dry. Reserve the marinade. Roast the mojo marinated pork shoulder in a roasting pan or large baking dish (on top of the sliced onions) for 1 hour, turning half way through to ensure browning on all sides. Bake/Roast for 3-4 hours or longer, turning and basting frequently with the pan juices, until the internal temperature of the pork reaches 180 degrees F (82 C) when measured with a meat thermometer, or when a skewer can pierce the meat easily. Rest for 15 minutes, covered, before serving. Boom! Done! Your mojo pork is ready to serve. Look at that beautiful crust! It’s hard to beat a Cuban pork roast for sandwiches, sliced nice and thin. Delicious! It is commonly served sliced and served on a large platter with other sides, such as Cuban Black Beans (Frijoles Negros) or salsa criolla. It is ideal for sandwiches, like the classic Cuban sandwich or Cuban Medianoche Sandwich, loaded with roast pork, ham, Swiss cheese, mustard, and pickles. There are many, many ways to enjoy it. You can also freeze it for 3 months or longer in freezer containers. I personally like to separate it into portions before freezing, with some of it sliced for sandwiches, some chopped for making tacos or adding to soups or other meals. That’s it, my friends. I hope you enjoy this mojo pork recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to serve yours!
Memories of a Cuban Kitchen, by Mary Urrutia Randelman and Joan Schwartz (affiliate link, my friends!)
Recommended Products
Sour Orange Juice (affiliate link, my friends!) ThermoWorks ThermaPen One Meat Thermometer (affiliate link, my friends!)
