Cuban Mojo Marinated Pork Recipe

Cuban Mojo Marinated Pork is a delicious and tender dish known for its vibrant flavors of citrus, garlic, and spices. The tangy mojo marinade infuses the pork with savory and aromatic notes, making it a perfect meal for any occasion. Whether served with rice and beans, in a sandwich, or as part of a festive spread, this Cuban-style pork is sure to impress!

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Ingredients:

For the Mojo Marinade:

• 1/2 cup fresh orange juice (preferably sour orange, or a mix of orange and lime juice)
• 1/4 cup lime juice
• 1/4 cup olive oil
• 10 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt (or more to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup fresh cilantro, chopped (optional)

For the Pork:

• 3-4 pounds pork shoulder (pork butt or Boston butt)
• 1 onion, quartered
• 1-2 bay leaves (optional)

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Instructions:

1. Prepare the Mojo Marinade:
   • In a medium bowl, whisk together the fresh orange juice, lime juice, olive oil, minced garlic, oregano, cumin, paprika, salt, pepper, and red pepper flakes (if using).
   • Add the chopped cilantro, if desired, for an extra layer of flavor.
2. Marinate the Pork:
   • Place the pork shoulder in a large resealable plastic bag or shallow dish.
   • Pour the mojo marinade over the pork, making sure the meat is evenly coated.
   • Add the quartered onion and bay leaves to the dish.
   • Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours) to let the flavors meld.
3. Cook the Pork:
   • Oven Method: Preheat your oven to 325°F (165°C). Transfer the marinated pork, along with any marinade and onions, to a roasting pan. Cover with aluminum foil and roast for 3-4 hours, or until the pork is fork-tender and shreds easily.
   • Grill or Slow Cooker Method: Alternatively, you can cook the pork on the grill over indirect heat or use a slow cooker set on low for 6-8 hours until the pork is fall-apart tender.
4. Shred the Pork:
   • Once the pork is fully cooked, remove it from the heat source and let it rest for 10 minutes.
   • Shred the pork using two forks, discarding any excess fat and bones.
5. Serve:
   • Serve the shredded mojo pork with your favorite sides such as rice and beans, fried plantains, or use it in Cuban sandwiches for a delicious meal.

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Nutrition (Approximate per 1 serving, based on 6 servings):

• Calories: 350
• Protein: 28g
• Fat: 24g
  • Saturated Fat: 7g
• Carbohydrates: 5g
  • Fiber: 1g
  • Sugar: 2g
• Sodium: 500mg