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Cuban Mojo Marinated Pork (Slow-Roasted)

Cuban mojo marinated pork that’s slow-roasted for a juicy, pull-apart interior and a deeply caramelized crust. Citrus, garlic, cumin, and oregano soak in during a long chill, then roast until 190°F for Cuban-style lechon asado vibes.
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Prep Time 20 minutes
Cook Time 3 hours
marinating 4 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cuban
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Pork and mojo marinade
  • 4 lb pork shoulder or butt Trim excess hard fat if needed; keep some for juiciness.
  • 8 garlic cloves, minced Use fresh garlic for the most fragrant mojo.
  • 0.5 cup fresh orange juice
  • 0.25 cup fresh lime juice
  • 0.25 cup olive oil
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • salt To taste.
  • black pepper To taste.
  • 0.25 cup fresh cilantro, chopped
  • lime wedges For serving.
  • fresh cilantro For serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the mojo marinade
  1. Blend garlic, orange juice, lime juice, olive oil, cumin, dried oregano, smoked paprika, salt, black pepper, and chopped cilantro until smooth, with no garlic chunks visible.
Marinate the pork
  1. Score the pork shoulder all over with a sharp knife, then place it in a zip-lock bag and pour in the mojo marinade so the surface is evenly coated.
  2. Refrigerate 4–8 hours or overnight so the pork absorbs the citrus-garlic mojo.
Slow-roast
  1. Preheat the oven to 325°F.
  2. Place the pork in a roasting pan, pour any remaining marinade over it, cover tightly with foil, and roast for 2.5 hours.
  3. Uncover the pork and roast 30–45 more minutes at 325°F until the outside is golden and caramelized and the internal temperature reaches 190°F, using a thermometer for accuracy.
Rest and serve
  1. Rest the roasted pork 15 minutes before shredding or slicing so the juices settle.
  2. Serve with lime wedges and fresh cilantro.

Notes

For the best caramelized crust, keep the pork covered during the first 2.5 hours, then uncover for the final 30–45 minutes to let the surface brown. Refrigerate leftovers up to 4 days in a sealed container; freeze shredded pork (with some juices) up to 3 months. For a lower-sodium option, use reduced-salt seasoning and add salt gradually at the end of roasting.