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Title: Cuban Mojo Pork: A Flavorful and Tender Delight
When it comes to flavorful, tender, and juicy pork, Cuban Mojo Pork is an absolute winner. Inspired by the vibrant and zesty flavors of Cuba, this dish is bursting with bold, citrusy, and garlic-infused flavors that will transport your taste buds straight to the sunny island. Perfect for weeknight dinners, weekend gatherings, or even special occasions, this Cuban Mojo Pork is easy to prepare, and the result is a melt-in-your-mouth pork roast with a tangy twist.
In this article, we’ll guide you through the process of making this mouthwatering dish at home, step by step, so you can enjoy this delicious Cuban classic in your own kitchen!
What is Cuban Mojo Pork?
Cuban Mojo Pork is a dish typically made with pork shoulder or pork butt that’s marinated in a vibrant mojo sauce—a combination of garlic, citrus (especially orange and lime), olive oil, and a blend of herbs and spices. The key to its bold flavor is the marinade, which imparts a citrusy, garlicky, and slightly tangy kick to the pork.
Once marinated, the pork is slow-cooked until it’s perfectly tender and easily shredded. The result is a deliciously moist and flavorful pork that can be served in many ways, whether it’s in tacos, sandwiches, or as a main course with a side of rice and beans.
Ingredients for Cuban Mojo Pork:
For the Mojo Marinade:
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 8 cloves garlic, minced or crushed
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 2-3 lb pork shoulder or pork butt (bone-in or boneless)
For Cooking:
- 1 tablespoon olive oil (for searing)
- 1 medium onion, sliced (optional for added flavor)
- 1-2 cups chicken broth (or enough to cover the pork halfway)
Instructions:
Step 1: Prepare the Mojo Marinade
- Mix the Mojo Sauce: In a bowl or measuring cup, combine the orange juice, lime juice, olive oil, minced garlic, oregano, ground cumin, salt, black pepper, and crushed red pepper flakes. Whisk everything together until the marinade is well combined.
Step 2: Marinate the Pork
- Marinate the Pork: Place your pork shoulder or pork butt in a large resealable plastic bag or a shallow dish. Pour the mojo marinade over the pork, making sure the meat is completely coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours—overnight is even better to allow the flavors to fully penetrate the meat.
Step 3: Sear the Pork (Optional but Recommended)
- Sear the Pork: Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Once the oil is hot, remove the pork from the marinade (but save the marinade!) and place it in the skillet. Sear the pork on all sides until it’s golden brown and caramelized, about 3-4 minutes per side. This step adds an extra layer of flavor and a beautiful crust to the pork.
Step 4: Slow Cook the Pork
- Add Onions and Broth: After searing, you can add sliced onions (optional) around the pork in the pan for extra flavor. Pour in enough chicken broth to cover the pork about halfway (this helps to keep the meat tender as it cooks).
- Cook the Pork: Cover the Dutch oven with a lid and place it in a preheated oven at 300°F (150°C). Let the pork slow cook for about 3-4 hours. Check the pork every hour and make sure it stays moist by adding a little more broth if necessary. The pork is done when it’s fall-apart tender and easily shreds with a fork.
