Mojo Cuban Pork Roast is a flavorful pork shoulder marinated with citrus, garlic, oregano, and cumin, then roasted until tender enough to shred or slice. It has a bright, savory flavor that works just as well for a family dinner as it does for tacos, rice bowls, or Cuban sandwiches.
A Quick Look at the Recipe
✅ Recipe Name: Mojo Cuban Pork Roast
🕒 Ready In: ~3 ½ hours, plus marinating
👪 Serves: 8 servings
🍽 Calories: ~420 per serving estimated
🥣 Main Ingredients: Pork shoulder, orange juice, lime juice, garlic, oregano, cumin
📖 Dietary Info: Gluten-free; dairy-free; low-carb
👌 Difficulty: Easy - marinate, roast, crisp, serve
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The pork roasts low and slow first so it has time to become tender, then finishes uncovered at a higher temperature to brown the outside. That last step gives you the best mix of juicy pork, pan juices, and crisp edges without needing a slow cooker or smoker.
If you enjoy flavorful pork dinners like this one, you may also like our Sheet Pan Pork Tenderloin, Baked Ranch Pork Chops, or Pork Chili with Butternut and Kale.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Mojo Cuban Pork Roast:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Mojo Cuban Pork Roast:
- Recipe Notes & Tips:
- How to Store:
- Mojo Cuban Pork Roast FAQs:
- More Easy Dinner Recipes You'll Love
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- Mojo Cuban Pork Roast
Why You'll Love this Mojo Cuban Pork Roast:
Big Citrus-Garlic Flavor: The mojo marinade gives the pork a bright, savory flavor with orange, lime, garlic, oregano, and cumin.
Tender with Crispy Edges: The pork roasts low and slow until fork-tender, then finishes uncovered at high heat for browned edges.
Great for Meal Prep: Leftovers work well in rice bowls, tacos, sandwiches, salads, or burrito bowls throughout the week.
Perfect for Feeding a Crowd: Pork shoulder makes a generous amount, so it is great for family dinners, gatherings, or planned leftovers.
Key Ingredients:
- pork shoulder. Pork shoulder is best for this recipe because it becomes tender as it roasts and has enough fat to stay juicy.
- orange juice, lime juice, and lemon juice. The citrus gives the mojo marinade its bright flavor and helps balance the richness of the pork.
- garlic. Fresh garlic adds bold, savory flavor throughout the marinade.
- oregano and cumin. These spices give the pork its classic Cuban-inspired flavor.
- olive oil and apple cider vinegar. Olive oil helps carry the flavor of the marinade, while apple cider vinegar adds tang and balance.
- orange zest. Adds extra citrus flavor without adding more liquid to the marinade.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use bone-in pork shoulder: Bone-in pork shoulder can be used, but it may need a little more roasting time depending on the size.
- Make it spicier: Add red pepper flakes, cayenne pepper, or a diced jalapeño to the marinade if you want more heat.
- Use bottled juice if needed: Fresh orange and lime juice give the best flavor, but bottled juice can work in a pinch.
- Serve it different ways: Use the pork for rice bowls, tacos, burrito bowls, salads, Cuban sandwiches, or lettuce wraps.
- Make it ahead: Marinate the pork overnight so it has more time to absorb the citrus, garlic, and spices before roasting.
How to Make Mojo Cuban Pork Roast:
- Step 1: Preheat the oven to 325°F. Place the pork in a roasting pan or casserole dish. Pat the pork shoulder dry with paper towels, then season all over with salt, pepper, oregano, and cumin.
- Step 2: In a medium bowl, whisk together the minced garlic, orange juice, lime juice, lemon juice, olive oil, apple cider vinegar, and orange zest.
- Step 3: Pour the marinade over the pork, turning to coat all sides. Cover and refrigerate for at least 4 hours, or overnight. Remove the pork from the refrigerator about 30 minutes before roasting. Cover the roasting pan tightly with foil or a lid and roast for 2 ½-3 hours, or until the pork is fork-tender.
- Step 4: Remove the foil and increase the oven temperature to 425°F. Roast uncovered for 20-30 minutes, or until the outside is browned and crispy. Let the pork rest for 10-15 minutes, then slice or shred with two forks or slice as desired. Spoon the pan juices over the pork before serving.
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Recipe Notes & Tips:
- Marinate overnight if possible: The pork will have the best flavor if it has several hours to sit in the citrus garlic marinade.
- Let the pork sit before roasting: Taking it out of the refrigerator about 30 minutes before cooking helps it roast more evenly.
- Cover tightly while roasting: The pork needs the covered cooking time to become tender before the outside is browned.
- Roast uncovered at the end: Increasing the oven temperature helps the outside brown and crisp after the pork is tender.
- Use the pan juices: Spoon the juices over the shredded or sliced pork before serving so it stays moist and flavorful.
How to Store:
Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in the oven, on the stove, or in the microwave with a spoonful of pan juices to keep the pork moist.
Freezer: Freeze shredded or sliced pork in a freezer-safe container for up to 3 months. Add some of the pan juices before freezing for the best texture.
Make Ahead Tip: Marinate the pork overnight, then roast it the next day. You can also cook it ahead and reheat before serving for tacos, bowls, sandwiches, or meal prep.
Mojo Cuban Pork Roast FAQs:
Marinate the pork for at least 4 hours, but overnight is best for the most flavor. The citrus, garlic, oregano, and cumin need time to soak into the pork before roasting.
Boneless pork shoulder works best because it becomes tender as it roasts and has enough fat to stay juicy. Bone-in pork shoulder can also be used, but it may need extra cooking time.
Roast it covered at a low temperature until it is fork-tender, then uncover it at the end to brown the outside. Spoon the pan juices over the pork before serving to keep it moist and flavorful.
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Mojo Cuban Pork Roast
Ingredients
- 3-4 pounds boneless pork shoulder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 8 cloves garlic minced
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 325°F.
- Pat the pork shoulder dry with paper towels, then season all over with salt, pepper, oregano, and cumin.
- In a medium bowl, whisk together the minced garlic, orange juice, lime juice, lemon juice, olive oil, apple cider vinegar, and orange zest.
- Place the pork in a roasting pan or casserole dish. Pour the marinade over the pork, turning to coat all sides.
- Cover and refrigerate for at least 4 hours, or overnight for more flavor.
- Remove the pork from the refrigerator about 30 minutes before roasting.
- Cover the roasting pan tightly with foil or a lid and roast for 2 ½-3 hours, or until the pork is fork-tender.
- Remove the foil and increase the oven temperature to 425°F.
- Roast uncovered for 20-30 minutes, or until the outside is browned and crispy.
- Let the pork rest for 10-15 minutes, then shred with two forks or slice as desired.
- Spoon the pan juices over the pork before serving.
Nutrition
Notes
- Marinate overnight if possible: The pork will have the best flavor if it has several hours to sit in the citrus garlic marinade.
- Let the pork sit before roasting: Taking it out of the refrigerator about 30 minutes before cooking helps it roast more evenly.
- Cover tightly while roasting: The pork needs the covered cooking time to become tender before the outside is browned.
- Roast uncovered at the end: Increasing the oven temperature helps the outside brown and crisp after the pork is tender.
- Use the pan juices: Spoon the juices over the shredded or sliced pork before serving so it stays moist and flavorful.
Sheila says
What kind of pickles do I use? Garlic? Half sour? No indication the recipe...
Roche Woodworth says
Hi Sheila! We used regular Dill Pickles, but you can probably use whatever your favorite pickles are! 🙂
Shay says
Hi John! Not yet, but we are actively in the process of adding nutritional labels to all our recipes.
Tonya Carrell says
Hi Shay,
I am very anxious to try this recipe. However, I can't until I have the macronutrients listed.
I would like to add my endorsement to have these values soon.
Thank you,
Tonya
Roche Woodworth says
Hi Tonya! I've added a nutrition label, but please keep in mind that this is an approximation. It's hard to judge just how much of the marinade you actually eat vs what gets thrown away. In this case, it's better to overestimate than underestimate. Hope it helps.
Cindy says
I made these last night and they were E-X-C-E-L-L-E-N-T!!! Even my fussy eater loved them, in fact she told me they are one of the best things I've made and to add them to our rotation!
I used Serrano ham and in half of them I used Daiya Swiss Cheese (because I'm allergic to dairy) unfortunately I had to prepare the mojo without mint but it was still delicious.
Shay says
I'm so happy to hear you loved it! Thanks for the feedback! 🙂 It's a favorite in our household too!