Cuban Mojo Marinated Roast Pork
  • 3 ½ lb (1.5 kg) pork shoulder – one piece
  • 8 cloves garlic
  • 1 cup (loosely packed) coriander / cilantro
  • ¼ cup fresh mint leaves
  • ¾ cup (200 ml) fresh orange juice (approx. from 4 oranges)
  • ¼ cup (60 ml) fresh lime juice (approx. from 6 large limes)
  • ¾ cup extra-virgin olive oil
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 4 tbsp soft brown sugar (not in the recipe)
  • 2 tbsp sea salt (not in the recipe)
  • For coating:
  • Coarse sea salt and black pepper (4 tbsp each)
  • Optional:
  • Cooking / baking twine
  1. Add in brown sugar, salt, garlic, orange juice, coriander and mint into the food processor. Pulse until the garlic and herbs are finely chopped.
  2. Add in lime juice, oregano, cumin and extra virgin olive oil and give it a quick pulse. If you do not have a food processor, chop all the ingredients finely and mix everything in a large bowl.
  3. Pour the marinade into a large Ziploc bag and carefully put in the pork shoulder. Seal the bag and squish it around so the marinade is well distributed all over the pork.
  4. Place the bag in a deep dish or baking dish and refrigerate for at least 8 hours or preferably overnight.
  5. Preheat oven to 220°C/425°F.
  6. Take out the pork. I reserved some of the marinade and cooked it for 2 mins. It makes a great dipping sauce.
  7. Depending on the size or cut of your pork shoulder, you might want to tie up the pork to ensure even cooking and shape. For a step-by-step guide to tying a piece of meat, please refer here.
  8. Place the meat on a wire rack set on a baking tray lined with 2 sheets of aluminum foil. This way, it will catch the drippings from the pork.
  9. Rub the pork generously with salt and pepper. I used about 3 tbsp equal amount of salt and pepper. The level of saltiness is up to your own preference.
  10. Place the tray into oven and bake for 15 mins, until it is slightly browned.
  11. Turn down heat to 180°C/350°F and bake for another 40 mins or until an inserted thermometer into the meat registers 70°C/160°F.
  12. Remove from oven and let it rest for 15 mins before cutting away the string and slicing.
  13. Cook the reserved marinade in a small sauce pan and bring to boil. Simmer for 5 mins and you are able to use it as a dipping sauce.
Recipe by Bear Naked Food at