Name: Cuban Mojo Pork
Total time: 215 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 3.5 lb boneless pork shoulder; 10 clove garlic; 3/4 cup orange juice; 10 tbsp lime juice; 1/3 cup olive oil; 2 tsp ground cumin; 2 tsp dried oregano; 1 tbsp kosher salt; 1 tsp black pepper; 3 leaf bay leaves; 2 medium yellow onion; 1 small red onion; 1/4 cup fresh cilantro; 1 1/2 cup white rice

← Recipes · Roast · Cuban Mojo Pork

640 cal42g protein46g carbs29g fat790mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch215 min activeShortcut195 min active

Everyday 25nothing beyond the everyday cabinet

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Cuban Mojo Pork

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Roast215 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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boneless pork shouldertrimmed of thick fat cap, tied if loose3.5 lb

garlicmashed to a paste with the salt10 cloves

orange juice3/4 cups

lime juicedivided — 1/2 cup fresh-squeezed or bottled, 2 tbsp for the red onion10 tbsp

olive oil1/3 cups

ground cumin2 tsp

dried oregano2 tsp

kosher salt1 tbsp

black pepper1 tsp

bay leaves3 leaves

yellow onionsliced into thick half-moons2 medium

red onionsliced very thin1 small

fresh cilantrochopped1/4 cups

white riceuncooked, cooked per package1 1/2 cups

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Mash the garlic with the kosher salt into a rough paste. Whisk it with the orange juice, 1/2 cup lime juice, olive oil, cumin, oregano and black pepper to make the mojo.

2Pour off 1/2 cup of the mojo into a jar and refrigerate it. This reserved portion never touches raw pork and becomes the sauce later.

3Cut deep slits all over the pork, about 1 inch deep, and put it in a large zip-top bag or a deep dish. Pour the rest of the mojo over it, add the bay leaves, and turn to coat. Refrigerate at least 4 hours, ideally overnight, turning once.

4Heat the oven to 325°F with a rack in the lower third. Scatter the yellow onions in a roasting pan or dutch oven and set the pork on top, fat side up. Pour in the marinade and bay leaves, and cover tightly with a lid or foil.

5Roast covered for 2 1/2 hours, until the pork is very tender and a fork twists in easily.

6Remove the cover, raise the oven to 425°F, and roast another 25 to 30 minutes, basting once with the pan juices, until the top is deeply browned and the center reads 195°F.

7While the pork finishes, toss the thin red onion with 2 tbsp lime juice and a pinch of salt, and cook the white rice according to the package.

8Move the pork to a cutting board and rest it 15 minutes, loosely tented. Scoop the roasted onions into a bowl, discard the bay leaves, and strain the pan juices into a saucepan, skimming off the fat. Add the reserved mojo and simmer hard for 8 to 10 minutes, until slightly syrupy.

9Carve the pork across the grain into thick slices. Plate over rice with roasted onions, spoon the sauce over, and top with the lime-pickled red onion and cilantro.