1-Getting started with Cuban Mojo Pork is all about that magic marinade, which brings out the best in the meat. First, blend all the marinade ingredients 3/4 cup extra virgin olive oil, 1 cup lightly packed cilantro, 1 tablespoon orange zest, 3/4 cup fresh orange juice, 1/2 cup lime juice, 1/4 cup lightly packed mint leaves, 8 garlic cloves, 1 tablespoon fresh oregano, 2 teaspoons ground cumin, 1 teaspoon salt, and 1 teaspoon black pepper until they’re finely chopped for maximum flavor.

2-Once blended, rub this mixture all over the 4 pounds of pork shoulder and let it marinate overnight in the fridge; this step is key for tender results. After marinating, let the pork sit at room temperature for about 1 hour to even out the cooking. For more pork ideas, check out our collection of pork recipes that pair well with this one.

3-Preheat your oven to 425°F (220°C) and roast the pork uncovered for 30 minutes, basting with pan juices to lock in moisture. Then, drop the temperature to 375°F (190°C) and keep roasting for 1.5 to 2 hours, basting every 30 minutes until it hits 160°F (70°C) inside for sliceable meat. If you want fall-apart tender pork, lower the heat to 320°F (160°C) and cook for about 3.5 hours until it shreds easily.

4-For the mojo sauce, mix 2 tablespoons lime juice, 1/4 cup orange juice, salt and pepper to taste, and 2 tablespoons of those tasty pan drippings after roasting. This makes a perfect drizzle to finish your dish. Remember, basting keeps everything juicy, so don’t skip it it’s like giving the pork a little hug as it cooks.

5-If you’re making adjustments, use jackfruit with the same marinade for a vegan version, adjusting cook time as needed. Always baste to maintain that moisture, no matter the protein. This guide works for busy nights or weekend fun, inspiring you to experiment with ease.