Mojo Marinated Pork

This delicious Mojo Marinated Pork is a flavorful and juicy main course perfect for family dinners or special occasions. With its tangy citrus marinade and tender roast, it’s an easy recipe inspired by bold Cuban flavors. Made with simple, fresh ingredients, this dish pairs perfectly with sides like plantains or rice for a complete meal.

Ingredients Needed:

• 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
• Plantains with Rum and Brown Sugar

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 muscovado sugar
• 3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
• 1/2 cup dark rum

How To Make Mojo Marinated Pork?

1. Prepare the marinade: Boil 960 ml of orange juice, 240 ml lime juice, and the zests until reduced to 480 ml. Add the remaining juices, garlic, and 60 ml of oregano. Let it cool.
2. Marinate the pork: Make small cuts in the pork and rub garlic into them. Mix olive oil and the remaining oregano in a roasting pan, coat the pork, cover, and refrigerate for 4–24 hours.
3. Roast the pork: Preheat the oven to 220°C. Let the pork sit at room temperature for 30 minutes, season with salt and pepper, and roast for 30 minutes. Lower the oven to 190°C and roast until the internal temperature reaches 65°C, basting with the marinade in the last 30 minutes.
4. Rest and serve: Let the pork rest for 15 minutes before slicing. Serve with Mojo Dipping Sauce and Plantains.
5. Mix the sauce: Mash garlic, serrano chile, cilantro, and salt into a paste. Stir in orange juice, lime juice, and olive oil.
6. Cook the plantains: Heat butter and sugar in a pan, add plantains and cook until soft.
7. Add the rum: Stir and cook until the alcohol burns off.

Recipe Tips:

• Marinate Overnight: Let the pork marinate for at least 8–24 hours to soak up all the flavors.
• Trim Excess Fat: Remove extra fat from the pork shoulder to avoid greasy results.
• Use a Meat Thermometer: Check the pork’s temperature to ensure it’s cooked perfectly at 65°C.
• Reduce the Marinade Properly: Boil the orange and lime juice until it reduces by half; this concentrates the flavor.
• Don’t Skip Resting: Let the pork rest for 15 minutes after roasting to lock in the juices and make slicing easier.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pork cool down, then put it in a sealed container in the fridge. Eat within 3 days.
• Freeze: After cooling, wrap the pork well and place it in a freezer bag or container. Freeze for up to 3 months.
• Reheat: Put the pork in a pan, add a little water or marinade, and heat on low for 5–7 minutes.

Nutrition Facts:

• Calories: 402 kcal
• Total Fat: 27g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 65mg
• Potassium: 444mg
• Total Carbohydrate: 17g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 10g

Try More Bobby Flay Recipes:

• Miso-Ginger Marinated Grilled Salmon
• Ginger-Soy-Lime Marinated Shrimp
• Marinated Grilled Cherry Tomatoes Skewers