Cuban Mojo Pork: Just the name conjures up images of sun-drenched beaches, vibrant music, and the tantalizing aroma of citrus and spices. Imagine sinking your teeth into succulent, slow-roasted pork, infused with a bright, tangy marinade that dances on your tongue. This isn’t just a recipe; it’s a culinary journey to the heart of Cuba!
Mojo, pronounced “mo-ho,” is more than just a sauce; it’s a cornerstone of Cuban cuisine. Its roots trace back to the Canary Islands, brought to Cuba by immigrants and adapted with local ingredients. Traditionally, it’s used as a marinade for meats, especially pork, and as a dipping sauce for plantains and other dishes. The combination of sour orange (naranja agria), garlic, oregano, and cumin creates a flavor profile that is both refreshing and deeply satisfying.
What makes Cuban Mojo Pork so irresistible? It’s the perfect balance of flavors – the savory pork, the zesty citrus, and the aromatic spices all working in harmony. The slow-roasting process ensures that the pork is incredibly tender and juicy, practically falling apart at the touch of a fork. Plus, it’s surprisingly easy to make! Whether you’re hosting a summer barbecue or simply craving a taste of the tropics, this recipe is guaranteed to be a crowd-pleaser. I’m excited to share my family’s version of this classic dish with you. Get ready to experience a flavor explosion!
Ingredients:
- For the Mojo Marinade:
- 1 cup fresh orange juice (about 4-5 oranges)
- 1/2 cup fresh lime juice (about 6-8 limes)
- 1/4 cup olive oil
- 1 head of garlic, peeled and minced (about 10-12 cloves)
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup chopped fresh cilantro (optional)
- For the Pork:
- 4-5 pound boneless pork shoulder (also known as pork butt), excess fat trimmed
- 2 tablespoons olive oil (for searing)
- 1 large yellow onion, roughly chopped
- 2 green bell peppers, roughly chopped
- 1 cup chicken broth (or water)
- Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Pickled red onions
Preparing the Mojo Marinade:
- Juice the Citrus: This is the foundation of our mojo! Squeeze the oranges and limes to get the fresh juice. Freshly squeezed juice makes a huge difference in flavor, so avoid using bottled juice if possible. Strain the juice to remove any seeds or pulp.
- Mince the Garlic: Mince the garlic cloves as finely as you can. You can use a garlic press if you have one, or simply chop them with a knife. The finer the garlic, the more flavor it will release into the marinade.
- Combine the Ingredients: In a large bowl or container, whisk together the orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, coriander, and red pepper flakes (if using). If you’re adding cilantro, stir it in now.
- Taste and Adjust: Give the marinade a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or red pepper flakes depending on your preference. Remember that the marinade will be infusing the pork, so it should be flavorful!
Marinating the Pork:
- Prepare the Pork: Pat the pork shoulder dry with paper towels. This will help it brown better when we sear it later. Trim off any excess fat, but leave a thin layer for flavor.
- Score the Pork (Optional): Scoring the pork shoulder helps the marinade penetrate deeper and faster. Use a sharp knife to make shallow cuts (about 1 inch deep) in a crosshatch pattern on all sides of the pork. Be careful not to cut too deep.
- Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a non-reactive container (glass or ceramic). Pour the mojo marinade over the pork, making sure it’s completely coated. Seal the bag or cover the container tightly.
- Refrigerate: Refrigerate the pork for at least 4 hours, or preferably overnight (up to 24 hours). The longer it marinates, the more flavorful it will be. Turn the pork occasionally to ensure it marinates evenly.
Searing and Braising the Pork:
- Remove from Marinade: Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade – we’ll use it later!
- Sear the Pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the pork on all sides until it’s nicely browned. This will take about 3-5 minutes per side. Searing adds a lot of flavor to the pork.
- Remove the Pork: Remove the seared pork from the Dutch oven and set it aside.
- Sauté the Vegetables: Add the chopped onion and green bell peppers to the Dutch oven and cook over medium heat until they are softened, about 5-7 minutes. Stir occasionally to prevent them from burning.
- Deglaze the Pot: Pour the reserved mojo marinade into the Dutch oven and scrape up any browned bits from the bottom of the pot. This will add even more flavor to the sauce.
- Add the Pork Back: Place the seared pork back into the Dutch oven on top of the vegetables.
- Add Broth: Pour the chicken broth (or water) into the Dutch oven. The liquid should come about halfway up the sides of the pork.
- Bring to a Simmer: Bring the liquid to a simmer over medium heat.
- Braise in the Oven: Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise the pork for 3-4 hours, or until it is very tender and easily shreds with a fork. Check the pork occasionally and add more broth if needed to prevent it from drying out.
Shredding and Serving:
- Remove from Oven: Carefully remove the Dutch oven from the oven.
- Shred the Pork: Use two forks to shred the pork into bite-sized pieces. The pork should be very tender and easy to shred.
- Simmer in Sauce: Return the shredded pork to the Dutch oven and simmer it in the sauce for another 15-20 minutes, allowing the flavors to meld together. This will also help to thicken the sauce slightly.
- Taste and Adjust: Taste the shredded pork and adjust the seasonings as needed. You might want to add a little more salt, pepper, or lime juice.
- Serve: Serve the Cuban Mojo Pork hot. It’s delicious served over rice, with black beans, plantains, and a side salad. You can also use it to make sandwiches, tacos, or quesadillas.
- Garnish (Optional): Garnish with fresh cilantro, lime wedges, and pickled red onions for added flavor and visual appeal.
Slow Cooker Instructions:
If you prefer to use a slow cooker, you can easily adapt this recipe. Follow steps 1-7 of the “Marinating the Pork” section. Then, follow these steps:
- Place in Slow Cooker: Place the chopped onion and green bell peppers in the bottom of the slow cooker. Place the marinated pork on top of the vegetables.
- Pour in Marinade: Pour the reserved mojo marinade over the pork.
- Add Broth: Add the chicken broth (or water) to the slow cooker.
- Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is very tender and easily shreds with a fork.
- Shred and Serve: Follow steps 1-6 of the “Shredding and Serving” section.
Instant Pot Instructions:
For a quicker cooking method, you can use an Instant Pot. Follow steps 1-7 of the “Marinating the Pork” section. Then, follow these steps:
- Sear the Pork (Optional): Using the “Sauté” function on the Instant Pot, sear the pork on all sides until browned. Remove the pork and set aside.
- Sauté Vegetables: Add the chopped onion and green bell peppers to the Instant Pot and sauté until softened.
- Deglaze the Pot: Pour the reserved mojo marinade into the Instant Pot and scrape up any browned bits from the bottom.
- Add Pork and Broth: Place the pork back into the Instant Pot and pour in the chicken broth (or water).
- Pressure Cook: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 60-75 minutes. Allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
- Shred and Serve: Follow steps 1-6 of the “Shredding and Serving” section.
Tips and Variations:
- Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you don’t like any heat, omit them altogether.
- Citrus: Feel free to experiment with different citrus fruits. You can add a little grapefruit juice for a slightly different flavor.
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Conclusion:
And there you have it! This Cuban Mojo Pork recipe isn’t just another pork dish; it’s a flavor explosion waiting to happen in your kitchen. The vibrant citrus marinade, infused with garlic and oregano, transforms a simple cut of pork into a tender, juicy, and utterly irresistible centerpiece for any meal. I truly believe this is a must-try recipe for anyone who loves bold, authentic flavors.
Why is it a must-try? Because it’s surprisingly easy to make! Don’t let the long marinating time intimidate you; it’s mostly hands-off. The reward is a pork roast that practically melts in your mouth, bursting with that signature mojo tang. It’s also incredibly versatile. You can serve it at a casual weeknight dinner or impress your guests at a weekend gathering. The leftovers (if there are any!) are just as delicious the next day.
But the real magic lies in the taste. The combination of sour orange, lime, garlic, and spices creates a symphony of flavors that will transport you straight to the heart of Cuba. It’s a taste of sunshine, a celebration of simple ingredients, and a testament to the power of a good marinade.
Now, let’s talk serving suggestions. The classic way to enjoy this Cuban Mojo Pork is shredded and served with white rice, black beans, and sweet plantains. It’s a complete and satisfying meal that’s guaranteed to please. But don’t stop there! Get creative and explore other possibilities.
Here are a few ideas to get you started:
Serving Suggestions and Variations:
* Cuban Sandwiches: Layer slices of mojo pork with ham, Swiss cheese, pickles, and mustard on Cuban bread, then press until golden brown and melty. This is a classic for a reason!
* Tacos or Bowls: Shred the pork and use it as a filling for tacos or bowls. Top with your favorite salsa, guacamole, and a dollop of sour cream.
* Salads: Add shredded mojo pork to a fresh salad for a protein-packed and flavorful meal. Consider adding mango, avocado, and a citrus vinaigrette.
* Pizza Topping: Get adventurous and use mojo pork as a pizza topping! Pair it with roasted red peppers, onions, and a sprinkle of cheese.
* Mojo Pork Sliders: Serve the shredded pork on mini slider buns with a tangy coleslaw for a fun and easy appetizer.
* Slow Cooker Variation: If you prefer a slow cooker method, simply sear the pork shoulder before placing it in the slow cooker with the marinade. Cook on low for 8-10 hours, or until the pork is easily shredded.
* Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño to the marinade for a little extra heat.
* Citrus Boost: Experiment with different citrus fruits in the marinade. Grapefruit or blood orange can add a unique twist.I’m so excited for you to try this recipe! I know you’ll love the vibrant flavors and the tender, juicy pork. It’s a dish that’s sure to become a family favorite.
So, what are you waiting for? Gather your ingredients, fire up your oven (or slow cooker!), and get ready to experience the magic of Cuban Mojo Pork.
And most importantly, don’t forget to share your experience! I’d love to hear how it turned out for you. Did you make any variations? What did you serve it with? Share your photos and comments – I can’t wait to see your culinary creations! Happy cooking!
Cuban Mojo Pork: Recipe, Marinade & Serving Ideas
Tender and flavorful Cuban Mojo Pork, marinated in a vibrant citrus and garlic sauce, then slow-braised to perfection. Perfect for tacos, sandwiches, or served over rice!
Ingredients
- 1 cup fresh orange juice (about 4-5 oranges)
- 1/2 cup fresh lime juice (about 6-8 limes)
- 1/4 cup olive oil
- 1 head of garlic, peeled and minced (about 10-12 cloves)
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup chopped fresh cilantro (optional)
- 4-5 pound boneless pork shoulder (also known as pork butt), excess fat trimmed
- 2 tablespoons olive oil (for searing)
- 1 large yellow onion, roughly chopped
- 2 green bell peppers, roughly chopped
- 1 cup chicken broth (or water)
- Fresh cilantro, chopped
- Lime wedges
- Pickled red onions
Instructions
- Prepare the Mojo Marinade: Juice the oranges and limes. Mince the garlic. In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, coriander, and red pepper flakes (if using). Stir in cilantro (if using). Taste and adjust seasonings.
- Marinate the Pork: Pat the pork shoulder dry. Score the pork (optional). Place the pork in a large resealable bag or container. Pour the mojo marinade over the pork, ensuring it’s coated. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), turning occasionally.
- Sear and Braise the Pork: Remove the pork from the marinade and pat it dry, reserving the marinade. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned (3-5 minutes per side). Remove the pork and set aside. Add onion and bell peppers to the Dutch oven and cook until softened (5-7 minutes). Pour the reserved marinade into the Dutch oven and scrape up any browned bits. Place the pork back into the Dutch oven on top of the vegetables. Pour in chicken broth (or water) until it comes halfway up the sides of the pork. Bring to a simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until very tender and easily shredded. Check occasionally and add more broth if needed.
- Shred and Serve: Remove the Dutch oven from the oven. Use two forks to shred the pork. Return the shredded pork to the Dutch oven and simmer in the sauce for 15-20 minutes. Taste and adjust seasonings. Serve hot over rice, with black beans, plantains, or in sandwiches, tacos, or quesadillas. Garnish with fresh cilantro, lime wedges, and pickled red onions (optional).
Notes
- Spice Level: Adjust the amount of red pepper flakes to control the spice level. Omit if you don’t like heat.
- Citrus: Experiment with different citrus fruits, such as grapefruit juice.
- Herbs: Use fresh oregano and cilantro for the best flavor.
- Slow Cooker Instructions: Place chopped onion and bell peppers in the bottom of the slow cooker. Place marinated pork on top of the vegetables. Pour reserved mojo marinade over the pork. Add chicken broth (or water). Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is very tender. Shred and serve as directed.
- Instant Pot Instructions: Using the “Sauté” function, sear the pork on all sides until browned. Remove the pork and set aside. Sauté onion and bell peppers until softened. Pour reserved mojo marinade into the Instant Pot and scrape up any browned bits. Place the pork back into the Instant Pot and pour in the chicken broth (or water). Secure the lid and set to “Manual” or “Pressure Cook” on high pressure for 60-75 minutes. Allow for a natural pressure release for 15 minutes, then quick release any remaining pressure. Shred and serve as directed.
