Discover the vibrant flavors of Cuba with our Cuban Roasted Mojo Pork recipe! This savory dish, infused with the traditional Cuban mojo marinade, brings together the perfect balance of citrus, garlic, and herbs. Whether you’re hosting a festive gathering or simply want to enjoy a taste of the tropics, this recipe promises to deliver a culinary experience that’s both delicious and memorable.
What is Cuban Mojo Pork?
Cuban Mojo Pork, or “Pernil en Mojo,” is a classic Cuban dish that features succulent pork marinated in a zesty garlic-citrus sauce known as “mojo.” The marinade is made with a blend of sour orange juice, garlic, oregano, and other spices, which tenderizes the meat and infuses it with an irresistible flavor profile. When roasted, the pork becomes crispy on the outside and tender and juicy on the inside.
Ingredients You’ll Need
For the Mojo Marinade:
- 1 cup sour orange juice (or a mix of orange juice and lime juice as a substitute)
- 8 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For the Pork:
- 4 to 5 pounds pork shoulder (also known as pork butt)
- 1 large onion, sliced
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare the Mojo Marinade:
- In a medium bowl, combine the sour orange juice, minced garlic, oregano, cumin, paprika, salt, pepper, and olive oil. Mix well to create the marinade.
- Marinate the Pork:
- Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the mojo marinade over the pork, ensuring it’s well-coated.
- Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 8 hours, or overnight for the best flavor.
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare for Roasting:
- Remove the pork from the marinade and place it in a roasting pan. Scatter the sliced onion around the pork.
- Roast the Pork:
- Roast the pork in the preheated oven for about 3 to 4 hours, or until the meat is tender and easily shreds with a fork. The internal temperature should reach 195°F (90°C) for optimal tenderness.
- Baste the pork occasionally with the pan juices to keep it moist.
- Crisp the Skin (Optional):
- For crispy skin, increase the oven temperature to 450°F (230°C) during the last 20-30 minutes of roasting. Keep an eye on it to prevent burning.
- Rest and Serve:
- Once the pork is done, let it rest for about 15 minutes before shredding or slicing.
- Garnish with fresh cilantro if desired.
Tips for Perfect Cuban Roasted Mojo Pork
- Marinate Longer: For the best flavor, marinate the pork shoulder overnight.
- Sour Orange Juice Substitute: If sour orange juice is not available, mix equal parts orange juice and lime juice.
- Resting Time: Allowing the pork to rest after roasting helps the juices redistribute, making the meat more flavorful and tender.
Serving Suggestions
Cuban Roasted Mojo Pork is incredibly versatile. Serve it with traditional Cuban sides like black beans and rice, fried plantains, or a simple green salad. It also pairs wonderfully with Cuban-style sandwiches or tacos.
Conclusion
This Cuban Roasted Mojo Pork recipe is your ticket to experiencing the rich and vibrant flavors of Cuban cuisine right in your own kitchen. With its tangy mojo marinade and tender, juicy pork, it’s sure to become a favorite in your recipe collection. Enjoy this delicious dish with family and friends, and savor the taste of Cuba!
Serving and Storage Tips for Cuban Roasted Mojo Pork
Serving Tips:
- Complementary Sides: Cuban Roasted Mojo Pork pairs beautifully with traditional Cuban sides. Serve it with black beans and rice, fried plantains, or a simple Cuban salad for a complete meal. You can also add a side of yucca or sweet potatoes for extra flavor and texture.
- Sandwiches and Tacos: Use the shredded pork to make Cuban sandwiches or tacos. Add pickles, mustard, and Swiss cheese for a classic Cuban sandwich or top with fresh salsa and avocado for delicious tacos.
- Garnishes: Garnish with freshly chopped cilantro for an extra burst of freshness. You can also add a squeeze of lime juice to enhance the citrusy notes of the dish.
- Presentation: For an appealing presentation, serve the pork directly from the roasting pan or platter. Arrange the sliced or shredded pork over a bed of the cooked onions from the roasting pan for added flavor and visual appeal.
Storage Tips:
- Refrigeration: Store any leftover Cuban Roasted Mojo Pork in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Be sure to let the pork cool to room temperature before refrigerating.
- Freezing: If you have more leftovers than you can use within a few days, consider freezing the pork. Place it in a freezer-safe container or resealable bag, and freeze for up to 3 months. For best results, shred the pork before freezing, as this will make it easier to reheat and use in various dishes.
- Reheating: To reheat refrigerated or frozen pork, place it in a covered dish in the oven at 325°F (165°C) until heated through. If reheating from frozen, it’s best to thaw the pork in the refrigerator overnight before reheating. You can also reheat it in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
- Avoid Overcooking: When reheating, avoid overcooking the pork, as this can make it dry. Reheat just until warmed through to preserve its tenderness and flavor.
- Storage of Marinade: If you have extra mojo marinade, store it in an airtight container in the refrigerator for up to 1 week. It can be used as a flavorful dressing or marinade for other meats and vegetables.
By following these serving and storage tips, you can ensure that your Cuban Roasted Mojo Pork remains delicious and ready to enjoy whenever you crave a taste of Cuban cuisine.
1. Can I use a different cut of pork for this recipe?
Yes, while pork shoulder is the traditional choice for Cuban Roasted Mojo Pork due to its rich flavor and tenderness, you can use other cuts such as pork butt or even pork ribs. However, cooking times and textures may vary. For best results, choose a cut with enough fat to stay moist and flavorful during roasting.
2. What can I use if I can’t find sour orange juice?
If sour orange juice is unavailable, you can make a substitute by mixing equal parts of orange juice and lime juice. This combination mimics the tangy flavor of sour oranges and works well in the mojo marinade.
3. How can I make the pork crispy on the outside?
To achieve a crispy exterior, increase the oven temperature to 450°F (230°C) during the last 20-30 minutes of roasting. Make sure to keep an eye on it to prevent burning. Additionally, you can periodically baste the pork with its own juices to help crisp up the skin.
4. Can I prepare the pork ahead of time?
Yes, you can prepare Cuban Roasted Mojo Pork ahead of time. Marinate the pork shoulder up to 24 hours in advance to allow the flavors to develop. After roasting, store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently to maintain tenderness and flavor.