Cuban Mojo Roasted Pork Shoulder

Steps

1. 1

   Make the mojo marinade

   • In a large mixing bowl, whisk together the fresh lime juice (¾ cup / 180 ml), fresh orange juice (¾ cup / 180 ml), minced garlic (8 cloves / 45 g), ground cumin (2 tbsp / 12 g), dried oregano (2 tbsp / 6 g), olive oil (¼ cup / 60 ml), sea salt (2 tsp / 12 g), and black pepper (1 tsp / 2 g).
   • Stir until the spices are fully dissolved and the mixture is well combined.
   • Set aside.

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   Ready when: Marinade is homogeneous with no visible dry spices

   Tip: Use fresh-squeezed citrus juice if possible — it makes a noticeably brighter, more authentic mojo

2. 2

   Score and season the pork

   • With a sharp knife, score the pork shoulder skin in a crosshatch pattern, cutting ¼ inch (6 mm) deep to help the marinade penetrate and encourage crispy edges.
   • Place the pork shoulder in a large roasting pan.
   • Reserve ½ cup (120 ml) of the mojo marinade in a small bowl and set aside for basting later.
   • Pour the remaining mojo over the pork, rubbing it all over the meat, in the scored skin, and into any crevices.
   • Let the pork sit at room temperature for 10 minutes so the marinade begins to work.

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   Ready when: Pork is fully coated and marinade pooling in the pan

   Tip: Do not skip the scoring step — it dramatically improves crust formation and marinade penetration

3. 3

   Start the roast low and slowOven 350°F / 175°C

   • Pour the pork broth (1 cup / 240 ml) into the bottom of the roasting pan around the pork (not over it).
   • Place the roasting pan in a preheated 350°F (175°C) oven.
   • Roast uncovered for the first 45 minutes to allow the exterior to begin browning.

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   Ready when: Exterior begins to brown deeply and marinade caramelizes in spots

   Tip: Don't crowd the oven — ensure the pan has at least 2 inches of clearance on all sides for even air circulation

4. 4

   Tent and continue roastingOven 350°F / 175°C

   • After 45 minutes, tent the pork shoulder loosely with aluminum foil (shiny side down, leaving it loose so steam can escape).
   • Continue roasting at 350°F (175°C) for another 2 to 2.5 hours, basting the pork with the reserved mojo every 45 minutes.
   • The foil prevents the exterior from drying out while the meat continues to cook and become tender.

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   Ready when: Pork is fork-tender and easily pulls apart; internal temperature at the thickest point reaches 190°F (88°C)

   Tip: Basting keeps the surface moist and caramelized — set a timer so you don't forget

5. 5

   Uncover and finish crispingOven 425°F / 220°C

   • Remove the foil and increase the oven temperature to 425°F (220°C).
   • Roast uncovered for another 30 to 45 minutes.
   • The pork's exterior will crisp up and darken further.
   • The internal temperature should reach 190 to 195°F (88 to 90°C) at the thickest part (away from bone).
   • Baste one more time halfway through this final phase with any pan drippings.

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   Ready when: Exterior is deeply browned to almost mahogany, skin is crispy, internal temperature reads 190–195°F (88–90°C)

   Tip: Use a meat thermometer inserted into the thickest part without touching bone — this is the most reliable doneness indicator

6. 6

   Rest the porkOven 195°F / 90°C

   • Remove the pork from the oven and transfer it to a large cutting board or serving platter.
   • Tent it loosely with foil and let it rest at room temperature for 30 minutes.
   • During this time, the juices redistribute throughout the meat, making it more tender and juicy.
   • The carryover cooking will also bring the temperature up to 195°F (90°C) if needed.

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   Ready when: Pork is warm but not piping hot; juices have mostly redistributed

   Tip: This resting period is crucial — skipping it will cause all the juices to run out when you carve or shred

7. 7

   Make the pan sauce

   • While the pork rests, set the roasting pan on the stovetop over medium heat.
   • Scrape the bottom with a wooden spoon to deglaze, incorporating all the caramelized bits and pan drippings.
   • Simmer for 3 to 5 minutes until the sauce reduces slightly and becomes glossy.
   • If it looks too thin, continue simmering.
   • Taste and add a pinch of salt and pepper if needed.
   • Strain through a fine-mesh sieve if you prefer a smoother sauce, or leave as-is for rustic texture.

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   Ready when: Sauce coats the back of a spoon lightly and pan is mostly dry with no pooled liquid

   Tip: The caramelized browned bits (fond) are pure flavor — scrape them up and don't let them go to waste

8. 8

   Shred, carve, and serve

   • Using two forks or meat shredders, pull the pork into large, tender shreds, working along the grain.
   • Some bone-on pieces can be left in larger chunks if you prefer.
   • Discard any excess fat and the bone.
   • Transfer the shredded pork to a serving platter and pour the warm pan sauce over the top.
   • Serve hot with black beans, white rice, avocado, fried plantains, or use in Cuban sandwiches (Cubanos).

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   Ready when: Pork shreds easily and pulls apart into moist, tender pieces

   Tip: If the pork seems dry when shredded, drizzle extra pan sauce over it — the meat should be moist and glazed, not stringy