Cuban roast pork is pork shoulder soaked overnight in mojo, a bright marinade of orange and lime juice, garlic, cumin and fresh herbs, then roasted until deep brown outside and juicy enough to carve into thick slices. It is a centerpiece for Sunday dinner, a holiday table or a party, with a tangy citrus sauce on the side.
How to make Cuban roast pork: Blend olive oil, cilantro, orange zest and juice, lime juice, mint, garlic, oregano, cumin, salt and pepper into a mojo marinade and refrigerate the pork in it overnight. Roast at 425°F for 30 minutes, then at 375°F for 1 1/2 to 2 hours, basting, to 160°F. Rest 20 minutes. Boil the reserved marinade into a sauce.
Why You’ll Love It
- Big citrus-garlic flavor. The pork sits in the mojo all night.
- Mostly hands-off. Fifteen minutes of prep, then the refrigerator and the oven do the work.
- A sauce from the marinade. Nothing is wasted. The reserved mojo is boiled and served alongside.
- Feeds a crowd. A 4-pound shoulder serves 8.
Ingredient Notes
Pork shoulder. Four pounds, skinless and boneless. Shoulder is the cut this recipe is written for.
Orange juice and zest. One tablespoon of zest, plus 3/4 cup of fresh juice for the marinade and another 1/4 cup for the sauce.
Lime juice. A 1/2 cup for the marinade and 2 tablespoons for the sauce.
Extra-virgin olive oil. Three-quarters of a cup.
Cilantro and mint. One lightly packed cup of cilantro and 1/4 cup of mint leaves.
Garlic. Eight cloves.
Oregano and cumin. One packed tablespoon of fresh oregano leaves, or 1/2 tablespoon dried, and 2 teaspoons of ground cumin.
Pan drippings. Two tablespoons from the roasting pan go into the sauce at the end.
Ingredients
For the mojo marinade and pork
- 3/4 cup extra-virgin olive oil
- 1 cup cilantro, lightly packed
- 1 tablespoon orange zest
- 3/4 cup orange juice, fresh
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 cloves garlic
- 1 tablespoon fresh oregano leaves, packed
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 pounds pork shoulder, skinless and boneless
For the sauce
- 2 tablespoons lime juice
- 1/4 cup orange juice
- 2 tablespoons roasting pan drippings
- Salt and black pepper, to taste
How to Make Cuban Roast Pork
1. Blend the mojo. Blend the olive oil, cilantro, orange zest, marinade orange and lime juices, mint, garlic, oregano, cumin, salt and pepper in a food processor until the herbs and garlic are finely chopped.
2. Marinate overnight. Put the pork and marinade in a large zip-top bag. Set the bag in a bowl and refrigerate overnight.
3. Prepare to roast. Remove the pork from the marinade, reserving the marinade. Leave the pork out for 1 hour. Heat the oven to 425°F.
4. Start the roast. Roast the pork uncovered for 30 minutes, then baste with the pan juices.
5. Finish at lower heat. Reduce the oven to 375°F. Roast for another 1 1/2 to 2 hours, basting every half hour, until a food thermometer reads 160°F in the pork.
6. Rest the pork. Transfer the pork to a plate, cover loosely with foil and rest for 20 minutes before carving.
7. Boil the reserved marinade. Put the reserved marinade, the sauce lime and orange juices, and 2 tablespoons of pan drippings in a small saucepan. Bring to a boil, season with salt and pepper to taste, then reduce the heat and simmer for 1 minute. Serve alongside the pork.
Can You Use the Marinade as a Sauce?
Yes, but only after it has been boiled. The marinade sat with raw pork all night, so it cannot go on the table as it is. This recipe turns it into a safe sauce on the stove.
| Step | What to do |
|---|---|
| After marinating | Lift the pork out and keep the marinade. Put it back in the refrigerator while the pork roasts. |
| When the pork is resting | Pour the marinade into a small saucepan with 2 tablespoons lime juice, 1/4 cup orange juice and 2 tablespoons pan drippings |
| On the stove | Bring it to a boil, season, then lower the heat and simmer for 1 minute |
| At the table | Serve the hot sauce alongside the carved pork |
Never spoon the raw reserved marinade over cooked meat. The boil is the step that makes it a sauce.
Tips for Success
What cut should I use for Cuban roast pork?
Pork shoulder, skinless and boneless. This recipe uses a 4-pound piece. Pork loin is a leaner cut and belongs to a separate recipe with its own timing.
How do I know the pork is done?
A food thermometer in the thickest part reads 160°F. Cook to the temperature, not only to the clock. USDA FSIS sets the minimum for a pork roast at 145°F with a 3-minute rest, and this recipe goes past that.
How often should I baste?
Once after the first 30 minutes, then every half hour while the pork roasts at 375°F.
Why rest the pork?
The recipe rests it for 20 minutes, loosely covered with foil, before carving. Use that time to boil the sauce.
Can I use dried oregano?
Yes. Use 1/2 tablespoon of dried oregano in place of the tablespoon of fresh leaves.
How Long Does It Take?
The recipe lists 15 minutes of prep and 180 minutes of cooking, 195 minutes in all. Plan separately for the waiting: an overnight marinade in the refrigerator, 1 hour for the pork before it goes in the oven and a 20-minute rest after roasting. Start it the day before you want to serve it.
Sliced, Pulled or Braised?
This is a roast meant to be carved into slices. Pulled mojo pork and braised pork shoulder are cooked longer and served shredded. They are separate dishes with their own methods, so do not expect this roast to fall apart when you carve it.
Storage & Reheating
USDA FSIS says to cut leftover roast into smaller portions and refrigerate it in shallow, covered containers within 2 hours of cooking. Refrigerated leftovers keep for 3 to 4 days and frozen leftovers for 3 to 4 months. Thaw in the refrigerator, in cold water or in the microwave, not on the counter. Do not reheat leftovers in a slow cooker.
What to Serve With It
For more pork roasts, try the slow cooker Amish onion gravy pork roast, slow cooker apple onion pork or the 4-ingredient slow cooker savory pork tenderloin. For a different flavor, there is Asian pork in the crock pot. And for pork chop nights, make French onion pork chops or slow cooker Amish pork chops and apples.
Frequently Asked Questions
Can the reserved mojo marinade be served as sauce?
Yes, once it has been brought to a boil with the sauce ingredients and simmered for 1 minute. Do not serve it raw.
What cut should I use for Cuban roast pork?
Skinless, boneless pork shoulder.
How is a sliced roast different from pulled or braised pork?
A roast is cooked until it can be carved into slices. Pulled and braised pork are cooked until they shred.
How long should the pork marinate?
Overnight, in the refrigerator.
Final Notes
I start the sauce as soon as the pork comes out to rest, so both are ready at the same moment. If you make it, leave a comment to tell me how it turned out or ask a question.
Cuban Roast Pork
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Ingredients
- 3/4 cup extra-virgin olive oil for the marinade
- 1 cup cilantro lightly packed
- 1 tablespoon orange zest
- 3/4 cup orange juice fresh; for the marinade
- 1/2 cup lime juice for the marinade
- 1/4 cup mint leaves lightly packed
- 8 cloves garlic
- 1 tablespoon fresh oregano leaves packed; or 1/2 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt for the marinade
- 1 teaspoon black pepper for the marinade
- 4 pounds pork shoulder skinless and boneless
- 2 tablespoons lime juice for the sauce
- 1/4 cup orange juice for the sauce
- 2 tablespoons roasting pan drippings for the sauce
- salt and black pepper for the sauce, to taste
Instructions
- Blend the olive oil, cilantro, orange zest, marinade orange and lime juices, mint, garlic, oregano, cumin, salt and pepper in a food processor until the herbs and garlic are finely chopped.
- Put the pork and marinade in a large zip-top bag. Set the bag in a bowl and refrigerate overnight.
- Remove the pork from the marinade, reserving the marinade. Leave the pork out for 1 hour. Heat the oven to 425°F.
- Roast the pork uncovered for 30 minutes, then baste with the pan juices.
- Reduce the oven to 375°F. Roast for another 1 1/2 to 2 hours, basting every half hour, until a food thermometer reads 160°F in the pork.
- Transfer the pork to a plate, cover loosely with foil and rest for 20 minutes before carving.
- Put the reserved marinade, the sauce lime and orange juices, and 2 tablespoons of pan drippings in a small saucepan. Bring to a boil, season with salt and pepper to taste, then reduce the heat and simmer for 1 minute. Serve alongside the pork.
