Cuban Mojo Pork
Citrus-marinated smoked pork with Cuban flavors.
Jump to RecipeThis Cuban mojo pork brings the flavors of Havana to your backyard smoker. The citrus and garlic marinade creates incredibly flavorful meat that's bright and zesty, a nice departure from typical BBQ flavor profiles. It's become one of my favorite ways to prepare pork shoulder when I want something a little different.
This dish is perfect for Cuban-themed dinner parties or summer gatherings where you want to offer something beyond standard BBQ. It's fantastic for Noche Buena celebrations or any time you're craving those Caribbean flavors. The meat also makes incredible sandwiches the next day.
For an authentic Cuban experience, serve this with black beans and white rice - it's a mandatory combination. Fried sweet plantains add sweetness that complements the tangy pork. A simple cucumber and tomato salad dressed with lime helps lighten the meal. For Cuban sandwiches with the leftovers, you'll need Swiss cheese, ham, pickles, and mustard.
The mojo can be adjusted to your preferences. More sour orange juice intensifies the citrus punch. Additional cumin adds earthiness, while oregano increases the herbal notes. Some versions include a bit of citrus zest for extra brightness. For more heat, add a scotch bonnet to the marinade.
Don't skip the marinating time - overnight is ideal. The acid in the citrus juice starts to tenderize the meat while the garlic and spices penetrate deeply. Basting with the reserved marinade during cooking builds layer upon layer of flavor on the exterior.
Ingredients
Instructions
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1
In a blender, combine the orange juice, lime juice, garlic cloves, cumin, oregano, and olive oil. Blend until smooth to create the mojo marinade.
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2
Place the pork shoulder in a large zip-top bag or deep container. Pour the marinade over the pork, making sure it coats all surfaces. Seal and refrigerate overnight, or at least 8 hours.
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3
Remove the pork from the marinade about 45 minutes before cooking. Reserve the leftover marinade for basting. Pat the pork lightly dry.
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4
Set your smoker to 275°F and add cherry wood chunks for a mild smoke that lets the citrus marinade shine through.
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5
Place the pork on the smoker and cook for about 5 hours. Baste with the reserved marinade every hour using a silicone basting brush.
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6
The pork is done when the internal temperature reaches 203°F and a probe slides in with no resistance. Verify with an instant-read thermometer.
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7
Pull the pork from the smoker using heat-resistant gloves and let it rest for 30 minutes. Shred with meat shredding claws and serve over rice and black beans with extra mojo drizzled on top.