Mojo Marinated Pork

Total Time:
3 hr 25 min
40 min
2 hr 45 min

8 sservings

  • 4 1/2 cups fresh orange juice, divided
  • 1 1/4 cups fresh lime juice, divided
  • 1 orange, zested
  • 1 lime, zested
  • 1/2 cup finely chopped fresh oregano, divided
  • 12 cloves garlic, coarsely chopped
  • 1/2 cup olive oil
  • 1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
  • Salt and freshly ground black pepper
  • Mojo Dipping Sauce, recipe follows
  • Plantains with Rum and Brown Sugar, recipe follows
  • Mojo Dipping Sauce:
  • 8 cloves garlic
  • 1 serrano chile, chopped
  • 3 tablespoons chopped cilantro leaves
  • Salt
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup extra-virgin olive oil
  • Plantains with Rum and Brown Sugar:
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown muscavado sugar
  • 3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices
  • 1/2 cup dark rum
  • Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.

  • Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

  • Preheat the oven to 425 degrees F.

  • Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Mojo Dipping Sauce:
  • Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

Plantains with Rum and Brown Sugar:
  • Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

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3.9 23
Maybe I'm slow. Maybe i did something wrong. The zest of an entire orange was wayyy too much. The bitterness of the orange zest overpowered the dish. It could have been awesome but this missed the mark. It's also unclear how long you're supposed to cook the pork. I'll try this again without the zest. I ruined a $17 pork roast *sad face* item not reviewed by moderator and published
AMAZING! I made this for my family and everyone loved it!!! I followed another reviewer & cooked it in the crock pot, It turned out so moist and pulled apart perfectly. Plantains were so delicious & so easy to make! - I used a 4.88 lb pork shoulder & followed the marinating directions exactly except I used dried oregano -After rolling the pork in the oil & oregano mixture I poured the marinade over the pork & let it sit overnight. -I cooked it in a crock pot on high heat for about 5 hours. -When I put the pork in the crock I only poured in enough marinade to come up a little less than half way up the pork. (threw away the rest). I periodically scooped marinade out of the crock pot and poured it over the pork. -I did not have a thermometer - I just stopped cooking it whenever the pork began to easily pull apart with a fork. (about 5 hours) -I removed the pork from the crock pot & marinade and pulled it apart with 2 forks I served with rice & beans item not reviewed by moderator and published
Rather disappointed with the writing of this recipe. Followed as best as we could, but the end product didn't turn out very well. For being a recipe listed as "Easy", the quantity of the ingredients, time to put together, and lack of direction made it anything but. Please consider adding the following instructions: - How long do you cook at 375? Total cooking time says 2hrs 45min, but ours reached internal temp 150 in an hour of total cooking time and was very tough when we pulled it out. Should it be more 'low-n-slow'? - When and where do you add the zested lime and orange? - Is the Orange/Lime Juice concoction the marinade or the glaze? We assume its the marinade, as it contained the only listed acidic ingredients. If this is the case, do you continue to baste the cooked pork with marinade that contained raw pork overnight? item not reviewed by moderator and published
I am anticipating great things but cannot confirm since I am currently marinating the roast. I am HOPING I interpreted the directions correctly, because I found it very confusing as to whether the roast was to marinate in only the olive oil/oregano mixture or if that was to be added to the reduced juice concoction. Seeing that there didn't seem to be much in the way of a marinade with only the olive oil/oregano, I took a gamble that the pork was to marinate in all of it. This will be a departure from our traditional pork roast, and I couldn't be more excited! I will post results tonight! Cheers everyone! item not reviewed by moderator and published
So I had some trouble with the directions; well they are terrible to say the least so I finally got it broken down this should help everybody out: 1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight. 2. Remove pork from marinade (reserve marinade season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes. item not reviewed by moderator and published
When I first read this recipe, I didn't think there was anyway it would turn out this good. Boy was I wrong. However, I did cook it a little differently. I ended up cooking on 275 for about 4 1/2 hours and then I used the broiler for the last 20 minutes while I put the marinade on and let it get a little golden brown. It takes some planning around the marinade part, we ended up marinating it for about 18 hours and as mentioned above, it turned out amazing and I highly recommend it. Way to go Bobby! item not reviewed by moderator and published
Outstanding recipe! Never fails! item not reviewed by moderator and published
Great, simple recipe for pulled pork. I do it a little different, though. Pulled pork was meant to be smoked, so instead of roasting this in the oven, after a 12-124 hour marinade, I smoke it at 250 degrees until the middle reads 200 degrees on my temp probe. Rest, pull, drizzle with the dipping sauce, and enjoy! item not reviewed by moderator and published
This is a good recipe, but there's a reason Roberto Guerra beat him in the Throwdown, lol. I've done both, and La Caja China's Pierna Criolla a Lo Caja China, runs circles around this. Bobby's Plantains with Rum and Brown Sugar, however, are amazing! -Perry Burnin' Love Blog item not reviewed by moderator and published
The directions were a little sketchy but easy to figure out. The basting sauce is the marinade and what a marinade it is! The dipping sauce is killer! My roast came out perfect, flavor packed, juicy and dark & crispy on top. I would make this over and over. I think next time I will marinade the roast in a bag for the entire day and make more slits in the roast as well. I could have lived without the plantains but my company enjoyed them and were surprised to see them as a side dish. I plan on using the leftover dipping sauce on blackened chicken tonite. item not reviewed by moderator and published
My husband and I have made only the pork and it is delicious. It does take advance planning, but it is worth it. The pork always comes out delicious and moist. Once we did it in a slow cooker and it turned out excellent then as well. item not reviewed by moderator and published
I followed this recipe exactly. I made the roast pork, the plantains and the mojo sauce as well. The pork was dry and tough - the flavors did not permeate at all. I was hoping it would at least look like the dish pictured here, nice piles of moist, tender, golden seasoned meat. Nope. The plantains were beautiful but tasted bad, the mojo was interesting but didn't help the pork! Still love ya Bobby. item not reviewed by moderator and published
Trusting that this iwonderful, still marinating. Read the reviews to fully understand the recipe. Unclear as to the orange mixture used to marinate along with the olive oil and oregano mixture. This a.m. put the orange juice, etc on the roast to marinade for 3 hrs before cooking. Will cook as said to 160 degrees for around 3 hrs. My son's Cuban Birthday dinner should be a great success! item not reviewed by moderator and published
This is my first review of a recipe since being a member it seems like, 10 years...anyway, this is the BEST pork roast prep I've tried. The sauce is amazing and would be great on grilled chicken as well. Bobby is an awesome chef and I haven't found a recipe yet of his that doesn't work. The recipe how written may be confusing, as the marinade is only the oregano, oil, and garlic in the slits of the meat. The orange and lime is the glaze the last 30 mins. :) enjoy item not reviewed by moderator and published
I have never done a pork roast so I was kind of nervous of doing this. Came out good but the temperature of 150 I think is a misprint. It should be 160, IMPORTANT!!!! At first taste the dipping sauce I wasn't sure about, but then I wasn't eating the meat without it!! I covered top of roast towards the end of cooking. item not reviewed by moderator and published
To the previous reviewer, I would guess that you use the citrux mixture with the olive oil for the marinade. I think that because it later says "Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes..." So the basting sauce and marinade is the same thing. I would combine the reduced juices with the olive oil and oregano. item not reviewed by moderator and published
I'd like t know too! Did you marinate the port in the citrus or just glaze the roast with it? item not reviewed by moderator and published
This sounds like a delicious recipe, but I am a bit confused. Is the 2 cups of citrus marinade only used to baste the pork for the last 30 min of cooking? Not as the 4 to 24 hr. marinade? I seem to read the recipe as marinating the pork in just olive oil and oregano? Is this correct? item not reviewed by moderator and published
I roasted the pork longer and made the mojo dipping sauce in the blender. Other than that I followed the recipe, and it was delicious. The orange and garlic flavor on pork was so good, and the dipping sauce was fantastic. item not reviewed by moderator and published
This pork was awesome! Garlic + Orange = crazy delicious. Thanks, Robert. item not reviewed by moderator and published
As someone who has eaten a lot of spanish food I found the flavor was decent but the cooking time and temp seemed to be wrong, the meat was more like a medium rare / medium steak then the fork tender pulled pork that I was expecting. The cook to temp that is sugested is 150 which seems way to low, when i cook pulled pork it goes to 195 and most of the time cuban style pork is similar. item not reviewed by moderator and published
Agree totally with Sonia, the cilantro is a new addition for that matter so is the Serrano pepper. If you want this the Cuban way the recipe is perfect without the cilantro and the pepper. item not reviewed by moderator and published
I can't understand the craze about cilantro lately in Cuban dishes. Cilantro was not regularly used in authentic Cuban food, except in the Oriente Province (far eastern province of Cuba) - the rest of the island barely even knew what it was. My mojo sauce is delicious without the use of cilantro. item not reviewed by moderator and published
when you zest a citrus fruit it is important that you watch closely and only remove the colored zest....the white pith is bitter....propely zested "zest" is not bitter<div><br /></div> item not reviewed by moderator and published
Quick tip. Make sure to only zest the orange part and avoid the inner white surface of the peel which is where the bitterness comes from. item not reviewed by moderator and published
I used a crock pot instead of oven it turned out great! I used the lime &amp; orange zest while cooking the marinade &amp; I did use some of the marinade while it cooked in the crock pot, but not all of it. I am glad there were reviews &amp; comments for this recipe as I did find some of the instructions a bit confusing! item not reviewed by moderator and published