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Tender Cuban Mojo Pork Recipe Easy Crispy Caramelized Edges Guide

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This tender Cuban mojo pork features a flavorful citrus and garlic marinade that tenderizes the meat and creates crispy caramelized edges. It’s a comforting, fuss-free dish perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder, bone-in or boneless, trimmed of excess fat
  • 6 to 8 cloves fresh garlic, minced or pressed
  • 1 cup sour orange juice (or 2/3 cup fresh orange juice mixed with 1/3 cup fresh lime juice)
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Cuban or Mexican oregano preferred)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves (optional)
  • Optional: a few tablespoons white vinegar for extra tang
  • Optional: pinch of red pepper flakes for heat

Instructions

  1. Trim excess fat from the pork shoulder but leave a thin layer for flavor and moisture. Score the fat in a diamond pattern about 1/4 inch deep using a sharp knife. (10 minutes)
  2. In a large mixing bowl, combine minced garlic, sour orange juice (or orange-lime combo), olive oil, ground cumin, dried oregano, salt, pepper, and optional bay leaves. Stir thoroughly to blend. (5 minutes)
  3. Place the pork shoulder in the marinade, turning to coat evenly. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, ideally overnight. (4+ hours)
  4. About 30 minutes before cooking, remove the pork from the refrigerator to bring it to room temperature. (30 minutes)
  5. Preheat the oven to 425°F (220°C).
  6. Place the pork shoulder fat-side up in a roasting pan or on a wire rack set in a baking dish. Pour some marinade over the top. Roast for 25 minutes at 425°F (220°C) to start caramelization.
  7. Reduce oven temperature to 325°F (160°C) and continue roasting for 2 to 2 1/2 hours until the internal temperature reaches 195°F (90°C) and the meat is tender. Baste the pork with pan juices every 30 minutes.
  8. Remove the pork from the oven, tent loosely with foil, and let rest for 15 to 20 minutes.
  9. Slice the pork against the grain and spoon pan juices over the slices before serving.
  10. Optional: For even crispier edges, broil the pork for 3-5 minutes at the end, watching carefully to prevent burning.

Notes

Marinate the pork for at least 4 hours or overnight for best flavor and tenderness. Score the fat to help the marinade penetrate and create crispy edges. Start roasting at high heat to caramelize edges, then lower heat to cook through. Baste every 30 minutes to keep moist. Rest meat before slicing. Broil briefly at the end for extra crispiness if desired.

Nutrition

Keywords: Cuban mojo pork, mojo marinade, pork shoulder recipe, crispy pork edges, citrus pork, garlic pork, easy pork roast, Cuban cuisine, comfort food

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