Cuban Mojo Pork
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Cuban Mojo Pork

Servings

~8-10

servings
Prep time

30

minutes
Cooking time

2

hours 
Total time

Ingredients

  • 3/4 cup Extra Virgin Olive Oil

  • 1 TBSP Orange Zest

  • 3/4 cup Orange Juice

  • 1/2 cup Lime Juice, Fresh

  • 1 cup Cilantro leaves, finely chopped

  • 1/4 cup Mint Leaves, chopped

  • 8 cloves of Garlic, peeled and smashed

  • 1 TBSP Mexican Oregano (standard oregano will suffice)

  • 2 TSP Cumin, freshly ground

  • Kosher Salt & Black Pepper

  • 3.5 pound of boneless Pork Shoulder/Butt

Directions

  • Into a food processor, add Orange Juice, Mint, Cilantro and Garlic. Pulse until everything is finely chopped.
  • Poor mixture into a Ziplock bag, and add the rest of the ingredients
  • Add Pork to the bag and smoosh it around.
  • Marinate for 24 hours
  • Heat oven to 425 and place Pork on a wire rack on a sheet.
  • After 30 minutes reduce oven to 375.
  • Cook to your desired doneness (min of 160, but the longer, the softer)
  • Transfer to cutting board and rest for 20 minutes before slicing and serving.
  • Season with S&P as needed.

Notes

  • I would foil wrap the pan of pork at 160, and continue to cook to ~185-200 for the softest pork.
  • Recipe stolen from The Food Charlatan
  • Yes, this is great for those Cubano sandwiches from the movie “Chef”