📝 About This Recipe
Transport your kitchen to the heart of Havana with this iconic Cuban centerpiece, featuring a succulent pork shoulder bathed in a vibrant, citrus-forward wet marinade. The magic lies in the 'Mojo'—a traditional blend of sour orange juice, toasted cumin, and a mountain of garlic that penetrates the meat to create an explosion of bright, garlicky flavor. Slow-roasted until the skin is shatteringly crisp and the meat pulls apart with a fork, this dish is the ultimate celebration of Caribbean culinary heritage.
🥗 Ingredients
The Roast
- 7-8 pounds Bone-in Pork Shoulder (Pork Butt) (skin-on if possible, or with a thick fat cap)
The Mojo Marinade (Wet Paste)
- 20 cloves Garlic (peeled and smashed into a paste)
- 2 cups Sour Orange Juice (Naranja Agria) (if unavailable, use 1 cup orange juice + 1/2 cup lime juice + 1/2 cup lemon juice)
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Dried Oregano (preferably Cuban or Mexican variety)
- 2 tablespoons Ground Cumin (toasted in a dry pan for 1 minute for maximum aroma)
- 3 tablespoons Kosher Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Cilantro (finely chopped)
- 3 pieces Bay Leaves (crushed)
For the Finishing Sauce
- 1 cup Reserved Marinade (fresh, not used on raw meat)
- 1 large White Onion (thinly sliced into rings)
👨🍳 Instructions
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1
Prepare the garlic paste by mashing the 20 cloves with a pinch of salt using a mortar and pestle (or a food processor) until it forms a smooth, fragrant paste.
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2
In a large bowl, whisk together the garlic paste, sour orange juice, olive oil, toasted cumin, oregano, black pepper, and chopped cilantro to create your Mojo marinade.
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3
Score the fat cap of the pork shoulder in a crosshatch pattern, being careful not to cut into the meat itself. This helps the fat render and the marinade penetrate.
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4
Using a sharp knife, make several deep 1-inch slits all over the pork roast. Stuff some of the marinade deep into these slits using your fingers.
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5
Place the pork in a large non-reactive container or a heavy-duty gallon bag. Pour 3/4 of the marinade over the meat, reserving the remaining 1/4 in a clean jar in the fridge for later.
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6
Massage the marinade into every crevice of the pork. Seal and refrigerate for at least 12 hours, though 24 hours is highly recommended for the best flavor profile.
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7
Remove the pork from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven to 325°F (165°C).
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8
Place the pork in a heavy roasting pan, fat-side up. Pour the marinade from the bag into the bottom of the pan along with 1 cup of water to prevent scorching.
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9
Cover the roasting pan tightly with heavy-duty aluminum foil and roast for 3 hours. The low heat will break down the tough connective tissues.
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10
Remove the foil and increase the oven temperature to 425°F (220°C). Roast for another 45-60 minutes, basting occasionally with the pan juices, until the skin is golden-brown and crispy.
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11
Check for doneness: the internal temperature should reach 195°F-205°F for 'pull-apart' tenderness. Remove from the oven and let the meat rest for at least 30 minutes before carving.
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12
While the meat rests, sauté the sliced onions in a small pan with the reserved fresh marinade over medium heat until the onions are translucent and the sauce has thickened slightly.
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13
Shred or slice the pork and arrange on a platter. Pour the warm onion-Mojo sauce over the top and serve immediately.
💡 Chef's Tips
If you can't find sour oranges, the 2:1:1 ratio of orange, lime, and lemon juice is a near-perfect flavor match. Always roast the pork fat-side up so the juices naturally baste the meat as it cooks. Don't skip the resting period; it allows the muscle fibers to reabsorb the juices, ensuring the meat isn't dry. For the ultimate crispy skin (chicharrón), ensure the skin is patted dry of excess marinade before the final high-heat roasting stage. Save the leftover bone and meat scraps to make an incredible Cuban Split Pea soup the next day.
🍽️ Serving Suggestions
Serve with classic Arroz Congri (Cuban black beans and rice) for an authentic meal. Pair with fried sweet plantains (maduros) to balance the savory-tart flavors of the pork. A side of Yuca con Mojo (cassava with garlic sauce) is the traditional accompaniment. Serve with a crisp, cold pilsner or a classic Mojito with plenty of fresh mint. Use any leftovers to make the world's best Cubano sandwiches with ham, swiss, pickles, and mustard.