Cuban Mojo Marinated Pork is a juicy, flavorful dish that brings a little sunshine to your dinner table. The pork is soaked in a zesty marinade made from fresh citrus juices, garlic, and a touch of oregano, giving it a bright and tangy kick. When cooked, the meat is tender and packed with layers of delicious Cuban-inspired flavors that really make this dish stand out.
I love making this pork when I want something that feels special but is easy to prepare. The marinade can sit for hours or even overnight, which means the flavors get deep into the meat and it’s always a hit with family and friends. A little hint: slicing the pork thin after cooking makes every bite super flavorful and juicy, perfect for sandwiches or tacos.
My favorite way to enjoy this Cuban Mojo Marinated Pork is served with some classic black beans and rice or alongside a simple green salad. It’s such a fun meal for weekend gatherings or a relaxed weeknight dinner because it’s full of bright flavors without being fussy. Plus, the whole house smells amazing while it’s cooking—an easy way to make your kitchen feel warm and inviting!
Key Ingredients & Substitutions for Cuban Mojo Marinated Pork
Pork: I prefer pork loin for a leaner cut, but pork shoulder gives a juicier, more flavorful result. For a budget-friendly option, pork shoulder works great, especially if you plan to slice it thin.
Citrus Juices: Fresh orange and lime juice are essential for the bright, tangy flavor. If you don’t have fresh juice, bottled works but fresh adds a nicer aroma and liveliness.
Garlic: Lots of garlic gives the mojo its punch. Minced fresh garlic is best, but garlic powder can be a quick swap in a pinch—just use less.
Oregano: Fresh oregano adds a unique herbal note. If fresh isn’t available, dried oregano works fine—reduce the amount to avoid overpowering the dish.
Honey or Brown Sugar: This is optional but helps create a lovely caramelized crust on the pork. If you prefer a less sweet glaze, you can skip this ingredient.
How Do You Get the Perfect Flavor and Texture in Cuban Mojo Marinated Pork?
The secret lies in the marinating and cooking steps:
- Marinate Long Enough: Let the pork marinate at least 4 hours, but overnight is ideal. This gives the citrus and spices time to penetrate the meat deeply.
- Control the Heat: Whether grilling or roasting, use medium heat. Too hot, and the outside burns before the inside cooks; too low, and you lose that beautiful caramelization.
- Baste Often: Use the reserved marinade to baste the pork during cooking. This keeps the meat moist and layers in flavor.
- Rest Before Slicing: Let the pork rest for 10 minutes after cooking. This step is vital to keep the meat juicy and not dry.
- Slice Thinly: Thin slices allow the marinade’s flavors to really shine in every bite.
Equipment You’ll Need
- Large resealable plastic bag or shallow dish – I like this because it holds the marinade well and makes marinating easy.
- Whisk – helps you blend the citrus juices, garlic, oregano, and spices smoothly.
- Oven or grill – depending on your preferred method, either is easy to use and delivers flavorful results.
- Basting brush or spoon – perfect for applying the reserved marinade during cooking to keep the pork moist and flavorful.
- Meat thermometer – ensures your pork reaches the perfect internal temperature for juicy, safe-to-eat meat.
Flavor Variations & Add-Ins
- Swap the pork for chicken breasts or thighs for a quicker cook and still juicy results. It’s great for weeknights.
- Add a splash of spicy hot sauce or red pepper flakes to the marinade if you like a little heat.
- Mix in sliced onions or bell peppers during grilling for extra sweetness and color.
- Use fresh cilantro or parsley as a garnish for a burst of fresh herbal flavor finishing every bite.
How to Make Cuban Mojo Marinated Pork
Ingredients You’ll Need:
For the Pork and Marinade:
- 3 to 4 pounds pork loin or pork shoulder roast
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 6 to 8 cloves garlic, minced
- 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 to 2 tablespoons honey or brown sugar (optional for caramelization)
For Garnish:
- 1/4 cup fresh cilantro, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and pork. You should marinate the pork for at least 4 hours, but overnight is best to build great flavor. Cooking will take about 30 minutes on the grill or 1 to 1 1/2 hours in the oven, plus 10 minutes resting time before slicing and serving.
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a bowl, whisk together the fresh orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, black pepper, and honey or brown sugar if using. This zesty mixture will add great flavor to the pork.
2. Marinate the Pork:
Put the pork roast into a large resealable plastic bag or a shallow dish. Pour the mojo marinade over the pork, making sure it’s well coated all around. Seal the bag or cover the dish and put it in the fridge. Let it marinate for at least 4 hours or overnight for the best taste.
3. Cook the Pork:
Before cooking, remove the pork from the marinade and let the extra marinade drip off. Save the marinade to baste during cooking.
- Grill method: Heat the grill to medium-high. Place the pork on the grill and cook for 20 to 30 minutes on each side until the internal temperature reaches 145°F (63°C). Baste often with the reserved marinade for extra flavor and moisture.
- Oven method: Preheat your oven to 375°F (190°C). Place the pork in a roasting pan. Roast for 1 to 1 1/2 hours, basting with the reserved marinade occasionally, until it reaches 145°F (63°C).
4. Rest the Pork:
Take the pork off the heat and let it rest for 10 minutes. This helps the juices settle, making the meat tender and juicy when you slice it.
5. Slice and Serve:
Cut the pork into thin slices. Pour some pan juices over the top if you like, and sprinkle fresh chopped cilantro for a bright finish. Serve your Cuban Mojo Marinated Pork with sides like black beans, rice, fried plantains, or a simple salad.
Enjoy your delicious, tender, and zesty Cuban-inspired pork that’s full of bright citrus and garlic flavors!
Can I Use Frozen Pork for This Recipe?
Yes! Just make sure to fully thaw the pork in the refrigerator overnight before marinating. This helps the marinade penetrate evenly and ensures even cooking.
Can I Make This Pork Ahead of Time?
Absolutely! Marinate the pork overnight for the best flavor, then cook it the next day. Cooked pork can also be refrigerated for up to 3 days and reheated gently.
What’s the Best Way to Store Leftovers?
Store leftover pork in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of reserved marinade or broth to keep it moist.
Can I Use a Different Cut of Pork?
Of course! Pork shoulder is a great alternative for a juicier result, while pork loin is leaner and cooks faster. Both work well with the mojo marinade.