Cuban Mojo Marinated Pork is a flavorful dish full of bright citrus and garlic notes that brighten up tender, juicy pork. The marinade blends fresh orange and lime juices with garlic, oregano, and a bit of cumin, giving the pork a zesty and slightly tangy taste that’s absolutely delightful.
I love making this pork because the marinade not only adds a punch of flavor but also helps keep the meat super tender and juicy when you cook it. It’s a simple recipe that delivers big taste with minimal effort. Plus, the smell of citrus and garlic cooking together is one of my favorite kitchen scents—it just feels like a celebration in the making!
My favorite way to serve Cuban Mojo Marinated Pork is over a bed of rice with some black beans and fried plantains on the side. It’s such a satisfying meal that feels like a little trip to the Caribbean right at your own table. If you have leftovers, it makes great sandwiches the next day too—a perfect way to enjoy it all over again!
Key Ingredients & Substitutions
Pork: I prefer pork loin for leaner, tender slices, but pork shoulder adds more fat and richness, making the pork extra juicy. Both work great depending on your preference.
Citrus Juices: Fresh orange and lime juices are essential for that bright, tangy mojo flavor. Avoid bottled juices if you can—the fresh ones give the best punch. If you need a substitute, a mix of grapefruit and lemon juice can also work.
Garlic & Herbs: Fresh garlic and oregano give a strong aromatic base. Dried oregano is fine, but fresh cilantro at the end adds a fresh herbal note. If you can’t find fresh cilantro, parsley is a mild alternative.
Olive Oil: It helps carry the flavors and gives a nice texture to the marinade. You can use vegetable oil if needed, but olive oil’s flavor matches the Cuban profile best.
How Do You Get the Perfect Char and Juicy Pork Every Time?
Grilling the pork right is key for juicy meat with that beautiful charred outside.
- Preheat your grill to medium-high—too hot and the outside will burn before the inside cooks.
- Pat the pork dry before grilling to help it brown evenly.
- Turn the pork every 3-5 minutes and baste with reserved marinade to keep it moist and full of flavor.
- Use a meat thermometer to check for doneness at 145°F (63°C). Overcooking dries it out.
- Let the pork rest 10 minutes after grilling to let juices redistribute for tender slices.
Following these tips will help keep your pork juicy inside and nicely charred outside, just like the photo shows.
Equipment You’ll Need
- Grill or grill pan – I recommend it because it gives that perfect char and smoky flavor.
- Large resealable plastic bag or container with lid – makes marinating easier and mess-free.
- Tongs – helps you turn the pork without puncturing the meat, keeping it juicy.
- Meat thermometer – ensures the pork is cooked to the right temperature for safety and juiciness.
- Serving platter – a nice plate to display your sliced pork and garnishes.
Flavor Variations & Add-Ins
- Use leftover roasted garlic or fresh thyme instead of cilantro for a different herbal flavor.
- Incorporate a touch of honey or brown sugar in the marinade for a hint of sweetness and caramelization.
- Add sliced jalapeños or red pepper flakes to the marinade for a spicy kick.
- Switch out the pork with chicken breasts or thighs for a different but still delicious dish.
How to Make Cuban Mojo Marinated Pork?
Ingredients You’ll Need:
For the Pork and Marinade:
- 3 to 4 pounds pork loin or pork shoulder
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (about 2 limes)
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Lime wedges for serving
How Much Time Will You Need?
This recipe requires about 10 minutes to prepare the marinade and pork, 4 hours to overnight marinating time, and approximately 20-30 minutes to grill the pork. Don’t forget to set aside 10 minutes for the pork to rest before slicing and serving.
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a bowl, whisk together the fresh orange juice, lime juice, minced garlic, olive oil, dried oregano, ground cumin, salt, black pepper, and chopped cilantro. This mixture will give your pork a wonderful zesty flavor.
2. Marinate the Pork:
Place the pork loin or shoulder into a large resealable plastic bag or container. Pour the mojo marinade over the pork, ensuring it’s fully coated. Seal the bag or cover the container, then refrigerate for at least 4 hours, preferably overnight, turning the pork occasionally to ensure even marinating.
3. Grill the Pork:
When ready to cook, preheat your grill to medium-high heat. Remove the pork from the marinade, reserving the marinade for basting. Place the pork on the grill, and cook it, turning every few minutes and basting with the reserved marinade. Grill until the pork has a nice charred crust and reaches an internal temperature of 145°F (63°C), about 20-30 minutes depending on thickness.
4. Rest and Slice:
Remove the pork from the grill and let it rest for 10 minutes to allow the juices to redistribute. Then slice the pork into thick pieces, spoon any juices from the resting plate over the slices, and garnish with fresh cilantro.
5. Serve and Enjoy:
Serve your Cuban Mojo Marinated Pork with lime wedges and sides like grilled plantains or fried potatoes for a delicious Cuban-inspired meal that’s sure to please!
Can I Use Frozen Pork for This Recipe?
Yes, but be sure to fully thaw the pork in the refrigerator overnight before marinating. This ensures even absorption of the mojo marinade and even cooking on the grill.
How Long Should I Marinate the Pork?
For best flavor, marinate the pork for at least 4 hours, but overnight is ideal. This allows the citrus and garlic to deeply infuse the meat, making it tender and flavorful.
Can I Cook Cuban Mojo Pork Without a Grill?
Absolutely! You can roast the pork in the oven at 375°F (190°C) for about 25-35 minutes, or until the internal temperature reaches 145°F (63°C). Baste occasionally with the marinade to keep it moist.
How Should I Store Leftovers?
Store leftover pork slices in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of reserved marinade or lime juice to keep the flavors fresh.
