There’s something undeniably satisfying about slow-cooked pork that’s been marinated to perfection, and this Cuban Mojo Pork Roast with Citrus Marinade delivers that and then some. Inspired by the bold, tangy flavors of traditional Cuban cuisine, this dish centers around a rich, citrusy garlic marinade that transforms a humble pork shoulder roast into something deeply flavorful and undeniably addictive. Whether you’re looking for pork roast dinner ideas to feed a hungry family or need a versatile slow cooker pork roast recipe for a gathering, this mojo pork is the kind of dish that earns a spot in your regular rotation. It's juicy, slightly crispy around the edges, and packed with bright, vibrant notes of orange, lime, and plenty of garlic.
Cuban Mojo Pork Roast with Citrus Marinade
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Main Course
Cuisine Cuban, Latin American
Large zip-top bag or mixing bowl For marinating the pork
Slow cooker (Crock-Pot) Ideal for low-and-slow cooking
Oven-safe Dutch oven or roasting pan If baking the pork loin roast in oven
Blender or food processor Optional, to make a smoother mojo marinade
Meat Thermometer For checking doneness
For the Mojo Marinade
- 1/2 cup fresh orange juice about 2 oranges
- 1/4 cup fresh lime juice about 2–3 limes
- 1/4 cup olive oil
- 1 head garlic about 10 cloves, minced or smashed
- 1 tablespoon orange zest
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1/4 teaspoon red pepper flakes optional for a little heat
For the Pork
- 4 to 5- pound boneless pork shoulder roast also labeled as pork butt
- 1 large onion thinly sliced
- 1 tablespoon olive oil for searing, if using the oven
Make the Mojo Marinade
In a bowl, whisk together the orange juice, lime juice, olive oil, garlic, orange zest, cumin, oregano, salt, pepper, and red pepper flakes. The result should be a bright, garlicky marinade that smells incredible — bold, zesty, and punchy.
Marinate the Pork
Place your pork shoulder roast in a large zip-top bag or bowl and pour the marinade over the meat, turning to coat. Add the sliced onions to the mix. Seal the bag or cover the bowl and refrigerate for at least 8 hours, preferably overnight. This long marinade time is key to infusing the pork with flavor all the way through.
Choose Your Cooking Method
Slow Cooker (Crock Pot) Method:
Place the marinated pork and onions into your slow cooker. Pour any remaining marinade on top. Cook on low for 8 hours or until the pork shreds easily with a fork. This is one of the best pork roast crock pot recipes slow cooker fans can rely on — hands-off, full of flavor, and impossible to mess up.
Oven Method:
Preheat your oven to 300°F. Heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Sear the pork shoulder roast on all sides until browned (about 3–4 minutes per side). Add the onions and marinade to the pot, cover tightly with a lid or foil, and roast in the oven for 4 hours or until fork-tender.
Shred the Pork
Once cooked, transfer the pork to a large platter or cutting board. Shred with two forks, discarding any large pieces of fat. If you like crispy edges, spread the shredded pork on a baking sheet and broil for 5–8 minutes, just until the edges caramelize.
Serve
Drizzle with a few spoonfuls of the reserved cooking juices. You can serve the pork with rice, black beans, or pile it high into sandwiches with a tangy slaw.
Pairings
This Cuban Mojo Pork is versatile and shines when served with the right accompaniments:
1. Rice and Beans
Classic Cuban black beans and white rice are the traditional pairing. The beans offer a creamy contrast to the bright, zesty pork, and the rice soaks up the flavorful juices.
2. Tostones or Fried Plantains
Crispy, salty tostones or sweet plantains balance the tanginess of the citrus marinade and bring an extra layer of Cuban authenticity.
3. Cuban Bread or Sandwiches
Use leftovers for a killer Cuban sandwich: layer pork with ham, Swiss cheese, pickles, and mustard, then grill in a panini press or skillet.
4. Citrus Slaw
A cabbage slaw tossed in lime juice and orange zest adds freshness and crunch — especially great if you're serving this as a taco or sandwich filling.
5. Roasted Vegetables
For a more American-style pork roast dinner idea, pair this with garlic roasted carrots, potatoes, or even sweet potatoes.
FAQs
1. Can I use pork loin instead of pork shoulder?
Yes, but with caution. Pork loin is much leaner, so it can dry out if overcooked. If you're looking for pork loin crock pot recipes, reduce the cook time to 4–5 hours on low. Also, consider brining or injecting marinade into the meat for more flavor and moisture.
2. What cut of pork works best for mojo roast?
A pork shoulder roast (aka Boston butt) is ideal due to its marbling and fat content, which keeps it moist during long cooking times. It's the go-to choice in most pork shoulder recipes, especially for slow-cooked dishes like this.
3. Can I make this ahead of time?
Absolutely. Mojo pork tastes even better the next day. Make it ahead, shred it, and store with its juices in the fridge. Reheat gently on the stovetop or in the oven with a splash of citrus or broth.
4. How do I get crispy edges on the pork?
After shredding the pork, spread it on a baking sheet and broil for 5–8 minutes. Keep an eye on it so it doesn’t burn. This is especially great if you're turning it into tacos or sandwiches.
5. Can I use a pork rib roast or other cuts?
While a pork rib roast is delicious, it's better suited to dry roasting due to its bone-in structure. This particular recipe is more suited to cuts like pork shoulder roast in oven, pork loin, or even pork roast crock pot recipes. If using rib roast, skip the shredding and serve in slices instead.
