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A bowl containing shredded mojo pork garnished with cilantro and lime, served alongside a portion of rice. A spoon rests in the bowl; extra lime slices and beans are nearby.
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Cuban Mojo Pork (Slow-Roasted Pork Shoulder)

Cuban mojo pork is garlicky, citrus-soaked, fall-apart tender pork shoulder that does most of the work while you wait. One marinade, one pan, and you walk away with enough delicious, shreddable pork to feed a crowd... or yourself, three different ways, all week. Best made a day ahead; the flavor deepens overnight and reheats better than most roasts.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Marinate Time8 hours
Total Time11 hours 45 minutes
Course: Main Course
Cuisine: Cuban
Servings: 8 servings
Calories: 242kcal
Author: Kita Roberts

Equipment

Ingredients

Mojo Marinade

  • 1 cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 8 cloves garlic minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional

Pork

  • 3 to 4 lb pork shoulder or pork butt
  • 1 medium onion sliced
  • Salt and black pepper to taste

Instructions

Make the marinade

  • Whisk together the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, pepper, and red pepper flakes until fully combined.
    A glass bowl filled with a yellow, oily marinade seasoned with herbs and spices, placed on a plain light-colored surface.
  • Pat the pork dry with paper towels. Use a knife to cut shallow slits across the surface to help the marinade penetrate. Season lightly with salt and pepper.
    Raw pork shoulder on butcher paper, partially covered with a sheet of paper towel, next to a bowl of herb marinade on a beige surface.

Marinate

  • Place the pork in a zip-top bag or dish. Pour the marinade over it and add sliced onions. Cover and refrigerate at least 8 hours, preferably overnight.

Roast low and slow

  • Preheat oven to 325°F. Transfer pork, onions, and marinade to a Dutch oven or roasting pan. Cover tightly and roast for 3 to 3½ hours.
    A raw seasoned pork roast sits on chopped onions in a white Dutch oven, ready to be cooked.
  • Cook until the pork reaches 195°F to 205°F internal and feels very tender when pierced with a fork.

Crisp the edges

  • Increase oven temperature to 425°F. Uncover and roast for 20 to 30 minutes, basting once or twice, until the edges are browned and caramelized.

Rest and shred

  • Let the pork rest 15 minutes, then shred using forks or tongs. Toss with the pan juices. The pork is ready when it shreds easily with two forks without resistance.
    A tray of shredded cooked mojo pork garnished with cilantro, an orange slice, and lime slices, with two forks pulling apart the meat.

Notes

  • Plan for about ½ pound per person as a main dish, or stretch further for tacos, bowls, or sandwiches.
  • Fresh citrus makes a noticeable difference - skip the bottled juice.
  • Pork shoulder is ideal for shredding due to its fat and collagen content.
  • Cook to tenderness, not just time;  look for that 195–205°F range for the most tender pork.
  • For extra-crispy bits, spread the shredded pork on a sheet pan and broil for 2–3 minutes.
  • Save the pan juices for reheating; this keeps leftovers from drying out.
For the best texture, cook until the pork hits 195–205°F internal and shreds easily—this is when the collagen has fully broken down, and the meat turns tender instead of chewy.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 7g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 374mg | Potassium: 471mg | Fiber: 1g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 2mg