Cuban Mojo Pork

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Cuban style roasted pork shoulder

Prep Time2

Cook Time6

Total Time2 6

Course: Main Course

Cuisine: cuban, latin

Servings: people

Calories: 6kcal

Author: Cari

Ingredients

For the Cuban Mojo Marinade

1 cup of sour orange juice
20 garlic cloves
4 bay leaves
2 tablespoon of Oregano
2 tablespoon of onion powder
2 tablespoon of Cumin
2 teaspoon of fresh ground black pepper
½ teaspoon of sugar
2 Tabblespoon of Salt
2 tablespoon of Badia's Sazon Completo
½ cup of Olive oil

For the pork shoulder

6 lb pork shoulder
6 garlic cloves
1 tablespoon sea salt

Instructions

One to two days before you cook your lechon, begin the marinating process. Place all of the ingredients for the Mojo marinade in a food processor and pulse until the garlic is pureed completely.
I typically let the pork shoulder marinade between 24-48 hours. Using a medium size knife, make slits into the meat (not the skin side) and insert the garlic cloves deep into the meat. Then rub the sea salt all over the meat and skin of the pork shoulder.
In a large oven-safe marinating bag, place the pork shoulder and the Cuban mojo. Place the bag in a 9x13 baking pan and place it in the refrigerator for at least 24 hours.
Once you're ready to roast, preheat your oven to 250 degrees. Remove the pork shoulder from the marinading bag and place it skin side up on a rack in a roasting pan
Pour the marinade that's inside the bag into the bottom of the roasting pan plus one cup of water. Wipe off any excess marinade of the skin of the pork shoulder.
Loosely cover the pork shoulder with aluminum foil and place in the oven.
Bake at 250 degrees for the first 2 hours then increase the heat to 350 degrees and bake until a meat thermometer reads 180° (about 5 hours)
Remove foil; broil until the skin is crispy, 5–10 minutes. Be sure to watch the pork closely while broiling the skin as it can easily burn.
Remove from heat and allow to rest for 10 minutes before serving
Be sure to save the drippings from the bottom of the roasting pan. I like to strain them and ladle about 1 cup's worth it over the meat for extra flavor when ready to serve.

Video

Notes

Variations/Substitutions for this roast Cuban pork shoulder

Cuban mojo pork is a flavorful and versatile dish, and there are many ways to put your own spin on it. Here are some variations to consider:

Chicken: Substitute boneless, skinless chicken breasts or thighs for the pork shoulder. Adjust the cooking time to ensure the chicken is cooked through.

Spicy Mojo: Add a kick of heat to your mojo by including chopped fresh chilies like jalapeños or habaneros. Start with a small amount and adjust to your preference.

Smoky Mojo: For a deeper flavor, add a chipotle pepper in adobo sauce to the mojo marinade. This will infuse the pork with a smoky and slightly spicy taste.pen_spark

Don't like so much salt? Adjust the amount of salt to your preference.

Don't have time to make your own marinade? Storebought Cuban mojo will do in a pinch.

Herbs: Fresh herbs like cilantro, parsley, or oregano can be added to the mojo for an extra layer of flavor.

Can't find sour oranges, opt instead for ⅔ orange juice and ⅓ lime juice.

Top tips for this Cuban mojo roasted pork shoulder

Cuban mojo pork shoulder is a staple dish bursting with flavor. But achieving that perfect balance of savory, tangy, and juicy goodness requires a few key techniques. Here are some tips to elevate your mojo pork shoulder to delicious new heights:

The key is in the marinade:

- Time is Key: Marinating is crucial for infusing the pork with flavor. Aim for at least 4 hours, but ideally overnight. The longer the marinate, the deeper the flavor penetration.

- Don't Skip the Acid: Citrus juices like orange and lime juice in the mojo are essential. The acidity helps tenderize the meat and adds a bright, refreshing flavor.

- Embrace the Fat: Don't trim all the fat from the pork shoulder. This fat bastes the meat during cooking, keeping it moist and flavorful.

Cooking with care:

- Low and Slow: Cuban mojo pork is all about slow cooking. Use a low oven temperature (around 275°F / 135°C) and a long cook time (3-4 hours) to ensure the pork becomes tender and falls apart effortlessly.

- Internal Temperature Matters: Don't rely solely on time. Use a meat thermometer to check for doneness. The internal temperature of the pork should reach 190°F (88°C) for safety and optimal shreddability.

- The Power of Basting: Basting the pork occasionally with the pan juices during cooking keeps it moist and adds extra flavor.

The Finishing Touches:

- Crisp Up the Perfection: For a bit of textural contrast, shred the cooked pork and broil it for a few minutes to crisp up the edges. This adds a delicious caramelized layer.

- Reserve the Mojo: Don't discard the remaining mojo! Use it as a sauce for dipping the shredded pork or drizzle it over rice or vegetables for an extra flavor boost.

- Embrace Freshness: Finish your dish with fresh chopped onions and cilantro for a burst of brightness and a touch of Cuban flair.

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