Ingredients
- 4 lbs pork shoulder (bone-in or boneless)
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup olive oil
- 8 garlic cloves, minced
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 1/4 cup fresh cilantro, chopped
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Mojo Marinade:
- In a bowl, whisk together orange juice, lime juice, olive oil, garlic, oregano, cumin, paprika, salt, pepper, and red pepper flakes. Stir in the cilantro.
- Marinate the Pork:
- Place the pork shoulder in a large zip-top bag or bowl. Pour the marinade over the pork, ensuring it’s fully coated. Marinate for at least 4 hours, preferably overnight for maximum flavor.
- Cooking the Pork:
- Oven Method: Preheat oven to 275°F (135°C). Place the pork in a roasting pan, cover with foil, and roast for 3-4 hours, basting occasionally. Remove foil for the last 30 minutes to crisp the exterior.
- Slow Cooker Method: Cook on low for 8-10 hours or high for 5-6 hours until tender and easily shredded.
- Crisp the Pork (Optional):
- For crispy edges, transfer shredded pork to a baking sheet and broil for 5-8 minutes until golden and caramelized.
- Serve:
- Serve with rice, black beans, or Cuban bread — drizzle extra juices from the pan over the top for that final burst of flavor.
Want me to add a homemade garlic sauce or a tangy side dish to pair with this?