Cuban-Style Mojo-Marinated Roast Pork

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A classic Cuban centerpiece, this citrus- and garlic-marinated pork shoulder is slow-roasted until the outside caramelizes into a deeply browned crust while the inside stays juicy and tender. Served with pan drippings spooned over the top, it is the heart of any Cuban feast.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 1 gSugar
• 40 gProtein
• 820 mgSodium
• 640 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Mojo Marinade

• 1 cup sour orange juice (or 1/2 cup fresh orange juice plus 1/4 cup fresh lime juice and 1/4 cup fresh grapefruit juice)
• 1/2 cup olive oil
• 10 garlic cloves, finely minced
• 2 tablespoons dried Mexican oregano
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 bay leaves, crumbled

For the Roast

• 1 (4 lb) bone-in pork shoulder (Boston butt)
• 1 large yellow onion, cut into thick rings
• 1/2 cup water or low-sodium chicken broth
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For Serving (optional)

• 1/4 cup pan drippings (skimmed of excess fat)
• 2 tablespoons fresh lime juice
• Steamed white rice and black beans, for serving

Directions

1. In a medium bowl, whisk together the sour orange juice, olive oil, minced garlic, oregano, cumin, salt, pepper, and crumbled bay leaves to make the mojo marinade.
2. Using a small sharp knife, make deep slits all over the pork shoulder, then place it in a large resealable bag or deep bowl and pour the marinade over the meat, turning to coat thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight, turning the pork once or twice.
3. Remove the pork from the refrigerator 45 minutes before cooking to take the chill off. Preheat the oven to 325°F (165°C) and position a rack in the lower third of the oven.
4. Scatter the onion rings in the bottom of a large roasting pan and pour in the water or broth. Set the pork skin-side up on top of the onions, then season generously with the remaining salt and pepper. Pour any remaining marinade over the pork.
5. Cover the pan tightly with heavy-duty aluminum foil and roast for 2 1/2 hours. Remove the foil and increase the oven temperature to 400°F (205°C); continue roasting, basting every 20 minutes with the pan juices, until the exterior is deeply mahogany and crisp, about 45 to 60 minutes more (an instant-read thermometer inserted into the thickest part should read 195°F / 90°C).
6. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 20 minutes to allow the juices to redistribute.
7. Skim excess fat from the roasting pan, place the pan over medium heat on the stovetop, and stir in the lime juice. Simmer the pan sauce for 2 to 3 minutes until slightly reduced, then strain.
8. Slice or shred the pork across the grain and arrange on a warm platter. Spoon the strained pan sauce over the top and serve immediately with rice and black beans.

Cook’s Notes

• True Cuban flavor depends on sour orange (naranja agria); the orange-lime-grapefruit substitute works well in a pinch.
• Marinate overnight for the most deeply infused flavor and the most tender meat.
• For an extra-crisp crust, finish under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
• Save the rendered fat from the pan to cook rice or potatoes for added flavor.
• Leftover pork keeps refrigerated for 4 days and makes excellent Cuban sandwiches the next day.

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