Close up of sliced cuban style slow roasted pork shoulder in mojo marinade and sauce on wood board with limes and mint near it. White wood background with brown rice bowl and pan on back

One thing that can stop us from having friends or family over is not knowing what to cook. Having one or two recipes on hand takes this stress away. When you have a recipe you know will be great for a crowd, it’s easier to make plans, give an enthusiastic invitation and then enjoy yourself.

Take one of our favorite go-to recipes and make it your own. This Cuban Roast Pork with Mojo Sauce is garlicy and citrusy. Marinate it at least a day ahead, but two days is even better, if you have the time to do so.

It's great served with mashed chipotle sweet potatoes, cornbread muffins, roasted Brussels sprouts with hot chiles or a big, crisp romaine salad. It’s also good on real Cuban bread, French rolls or sliced Italian bread. 

September is a time for tailgating, game watching and porch sitting. And this roast pork is a crowd-pleaser for all of those.

Cuban Roast Pork with Mojo Sauce

Serves 10

  • 1 (5-pound) pork shoulder roast
  • 1/2 head garlic
  • 1 teaspoon cumin
  • 1 tablespoon ground oregano
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh ground black pepper
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon olive oil

Using a sharp knife, make cuts all over the roast, cutting deep enough so that the marinade can permeate. 

Separate and peel the garlic cloves. Place the garlic, cumin, oregano, salt, pepper, lime juice, orange juice and olive oil in a blender or food processor. Process until the garlic is finely chopped.

Place the roast in a large Ziploc bag or bowl, pouring the mixture all over, rubbing it into the cuts. Refrigerate 24-48 hours to fully marinate the pork, occasionally turning the mixture and rubbing into the meat.

When ready to cook, preheat oven to 350 degrees. Remove pork from the refrigerator. Sprinkle all over with additional salt and pepper. Place in a roasting pan. Cook 30 minutes at 350 degrees, then reduce the oven to 275 degrees, and cook 6 hours. After a couple of hours check to see if the pan juices are blackening. If so, add some water to the pan. The roast is done when the juices run clear and the internal temperature reaches 190 degrees. Reserve pan juices for Mojo Sauce.

Mojo Sauce

  • 1/2 cup pan juices from roasted pork
  • 3 garlic cloves, finely chopped
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 cup coarsely chopped cilantro

After removing roast from pan, deglaze pan juice. Add 1/4 cup water to the juices in the pan, bring to a simmer and stir with a wooden spoon for 3 minutes. In a small saucepan, saute garlic in olive oil. Add garlic and olive oil mixture to pot with pan juices. Add cumin. Remove from heat, and cool to room temperature.

Stir in lime juice, orange juice and cilantro. Season with salt and pepper.

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