Cuban Roast Pork Shoulder With Mojo

Prep Time
Cook Time
2h 6m
Ready In

Recipe: #32643

June 22, 2019

"Presented here is a Cuban roast pork shoulder that will make anyone go for seconds."

Original is 6-10 servings


  • Serving Size: 1 (232.6 g)
  • Calories 393.8
  • Total Fat - 11.9 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 7.8 mg
  • Sodium - 102.9 mg
  • Total Carbohydrate - 65.3 g
  • Dietary Fiber - 5.5 g
  • Sugars - 3.5 g
  • Protein - 13.9 g
  • Calcium - 377.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 67.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

For the Mojo:

Step 1

Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt.

Step 2

Transfer half of mojo to a sealed container and reserve in the refrigerator.

Step 3

Add pork to the remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing (overnight is preferred).

For the Pork and to Finish:

Step 4

Adjust oven rack to lower-middle position and preheat oven to 275°F.

Step 5

Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside.

Step 6

Place in oven and roast for 3 hours.

Step 7

Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer.

Step 8

Remove pork from oven and let rest for 10 to 15 minutes.

Step 9

Pour accumulated pork juices into a bowl and discard all except 1 cup.

Step 10

Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.

Step 11

Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve rice and plantains on the side. Reserve any leftovers for sandwiches.

Step 12

*NOTE: If you can find sour Seville oranges (naranjas ágrias), use their juice in place of both the orange and the lime juice.*


No special items needed.

1 Reviews


I followed the suggestion to marinade the pork overnight and I'm so glad I did... this was TENDER. Had great results with this recipe. Ate the pork with white rice, black beans and a green salad (there were no plantains at our store, or I would have given cooking them a shot).


review by:
(28 May 2021)

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