All products featured on Domestic Gourmet are independently selected. I may earn an affiliate commission when you buy through links on this site.
To fully embrace the essence of Cuban Mojo Pork, patience is key. The marinated pork is slow-roasted, allowing the flavors to meld together and the meat to tenderize and become succulent. This slow cooking process ensures that every morsel is infused with the infamous mojo, resulting in a truly exceptional bite.
One cannot underestimate the significance of the magical combination of citrus, aromatic herbs, and garlic and how it enhances the pork’s natural flavor. The citrus juice’s brightness cuts through the pork’s fatty richness. Fresh oregano and cumin are unsung heroes that add a touch of complexity. With its earthy and slightly floral undertones, Oregano lends a herbaceous freshness to the marinade. Cumin brings warm and smoky notes, elevating the dish with its distinctive aroma. Garlic, the beloved ingredient in countless ethnic cuisines, plays a vital role in Cuban Mojo Pork. The cloves are stuffed whole into slits cut into the pork butt, slow cooked to tenderness reminiscent of garlic confit; it melts, infusing the meat and providing depth to every bite. Together, this marriage of flavors is hard to resist.
In the realm of Cuban cuisine, Mojo Pork is not only a star in its own right but also a versatile delight. Whether enjoyed as the centerpiece of a meal accompanied by white rice and black beans or in a sandwich, its versatility allows it to shine in different ways, making it a favorite amongst Cubans and non-Cubans alike!
iBuen provecho!
Cuban Mojo Pork
Equipment
Ingredients
- 6 lb pork butt
- 6 cups white vinegar
- 8-12 cloves garlic
- 2 limes
- 1 orange
- 2 tbsp fresh oregano can be substituted with 2 tsp dried oregano
- 3 tsp adobo all-purpose seasoning
- 1 tsp cumin
Instructions
To Marinate:
- Peel the garlic cloves and leave whole except for large garlic cloves. Cut those in half. Set aside.
- Add pork butt to a large mixing bowl and rinse the pork butt with the white vinegar.
- Remove the pork butt from the mixing bowl and place into the baking dish. Pat the pork butt dry with paper towels. Cut about three slits on each side of the pork butt using the chef's knife.
- Stuff slits with garlic cloves.
- Create the mojo marinade by zesting the orange and limes, juicing them, and mixing them with the remaining ingredients. Bathe and massage the marinade into the pork butt.
- Cover tightly with aluminum foil and refrigerate for 4-48 hours.
To Slow-Roast:
- Remove the pork butt from the refrigerator and place it on the counter for at least 1 hour or until it reaches room temperature.
- Preheat the oven to 275 degrees Fahrenheit.
- Place the still-covered baking dish with the pork butt in the oven and set the timer for 2 hours and 30 minutes.
- Raise the heat to 350 degrees and continue to cook for one to one and a half hours. Check doneness after an hour by inserting a fork into the pork. If tender, the fork will slide right in without much resistance.
- After the timer goes off, remove the baking dish from the oven, remove the aluminum foil, and, using the instant-read thermometer, check the internal temperature of the pork butt.
- If the internal temperature is at least 175 degrees, remove the aluminum foil and set the foil aside for later. Raise the oven temperature to 500 degrees.
- Set a timer for 10-15 minutes and bake at 500 degrees until the fat cap is beautifully browned and crispy and the internal temperature reaches 190 degrees.
- Remove from the oven, loosely cover with the aluminum foil, and allow to rest for a minimum of 10-15 minutes before serving.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
Love this!