Ingredients
- 4–5 lb pork shoulder (boneless or bone-in)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup chopped fresh cilantro (optional for garnish)
- Zest of 1 orange (optional for extra citrus flavor)
Instructions
- In a bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper. This is your mojo marinade.
- Place the pork shoulder in a large resealable bag or container and pour the marinade over it. Ensure it’s well-coated. Marinate in the refrigerator for at least 8 hours, preferably overnight.
- Preheat your oven to 300°F (150°C). Remove pork from marinade and place it in a roasting pan. Reserve some marinade if desired for basting.
- Cover the pork tightly with foil and roast for 3.5 to 4 hours, or until fork-tender.
- Remove foil, increase oven temperature to 425°F (220°C), and roast uncovered for an additional 20–30 minutes to crisp up the exterior.
- Let the pork rest for 10–15 minutes, then shred with forks.
- Optional: drizzle with extra mojo sauce or garnish with fresh cilantro and orange zest.
Serve with rice, black beans, or Cuban bread for a full experience!
Would you like a slow cooker version of this recipe as well?