Smoked Mojo Pork Dip

Name: Smoked Mojo Pork Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 8 oz (225 g) cream cheese, full-fat, at room temperature, at room temperature, cut into 4 pieces; 1½ lbs (680 g) smoked pork shoulder or pork butt, cooked, shredded, warmed; 4 cloves (20 g) garlic cloves, fresh, minced; ½ cup (120 ml) mojo criollo marinade, store-bought or homemade; ¼ cup (10 g) fresh cilantro, finely chopped, finely chopped; 2 tbsp (30 ml) fresh lime juice; ¼ cup (60 ml) sour cream; to taste kosher salt; to taste black pepper, freshly ground; ¼ tsp (½ g) ground cumin (optional)

From the MyKitchenBank Kitchen

A rich and vibrant Latin-inspired dip combining tender smoked pork shredded with traditional mojo criollo, folded into a silky cream cheese base with roasted garlic, fresh cilantro, and a touch of lime. Perfect warm with crispy tortilla chips or plantain chips.

Prep: 20 min
Cook: 15 min
Total: 35 min
Makes: 2 cups (480 ml) dip, serves 8 as an appetizer

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Steps

Before you start

Bring cream cheese to room temperature (30 minutes) for smooth blending
Have smoked pork prepared and shredded (store-bought smoked pork shoulder works perfectly)
Finely chop garlic and cilantro before starting
Preheat oven to 375°F (190°C) if warming the dip before serving

1
Toast garlic gently
- Heat a small skillet over medium-low heat.
- Add the minced garlic and warm olive oil (2 tablespoons / 30 ml, not listed as ingredient).
- Toast for 1–2 minutes, stirring constantly, until fragrant and just turning light golden.
- Do not brown.
- Remove from heat and let cool slightly.
- This step mellows the garlic and adds depth.
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Ready when: Garlic is fragrant and just beginning to turn light golden
Tip: Use medium-low heat so the garlic softens without burning. Dark garlic will taste bitter.
2
Blend cream cheese base
- Place the room-temperature cream cheese pieces in a medium mixing bowl.
- Add the sour cream, lime juice, ground cumin, and the cooled garlic with its oil.
- Using a spoon or rubber spatula, blend vigorously for 1–2 minutes until smooth and creamy, breaking down any lumps in the cream cheese.
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Ready when: Cream cheese mixture is smooth and lump-free
Tip: Room-temperature cream cheese is essential for easy blending. Cold cream cheese will create lumps.
3
Warm smoked pork
- If your smoked pork is cold, briefly warm it in a skillet over medium heat (2–3 minutes) or microwave it (1–2 minutes), stirring occasionally.
- The pork should be warm to the touch.
- If already at room temperature, you can skip this step.
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Ready when: Pork is warm to the touch
Tip: Warm pork incorporates more easily and helps the dip reach serving temperature faster.
4
Fold in pork and mojo
- Add the warm shredded smoked pork and mojo criollo marinade to the cream cheese mixture.
- Using a wooden spoon or spatula, fold gently 8–10 times, turning the mixture over on itself, until the pork and mojo are evenly distributed throughout.
- Do not overmix or the dip will become dense.
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Ready when: Pork and mojo marinade are evenly distributed with no visible streaks
Tip: Fold gently—aggressive stirring develops gluten and makes the dip gummy.
5
Fold in cilantro and season
- Reserve 2 tablespoons (5 g) of cilantro for garnish.
- Fold the remaining cilantro into the dip.
- Taste and season with kosher salt and freshly ground black pepper to your preference.
- Remember the mojo marinade contains salt and acid, so taste before adjusting.
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Ready when: Cilantro is distributed evenly; flavors are balanced
Tip: Taste as you season. Mojo marinade and smoked pork already bring salt and acidity.
6
Transfer and serve
- Transfer the dip to a serving bowl or shallow baking dish.
- Drizzle lightly with olive oil (1 tablespoon / 15 ml) and garnish with the reserved cilantro and a light sprinkle of black pepper.
- Serve warm with crispy tortilla chips, plantain chips, or crudités.
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Ready when: Dip is ready to serve
Tip: If the dip has cooled during preparation, warm it gently in a 375°F (190°C) oven for 8–10 minutes before serving.

Good to know

Tips

For a spicier dip, add ¼–½ tsp (0.5–1 g) smoked paprika or a pinch of cayenne pepper to the cream cheese base before folding.
If mojo criollo is hard to find, look in the Latin section of most supermarkets or substitute with store-bought adobo sauce (use 3–4 tbsp / 45–60 ml) mixed with 2 tbsp (30 ml) fresh lime juice and 1 tbsp (15 ml) olive oil.
For a creamier texture, add 2–3 tablespoons (30–45 ml) of heavy cream or additional sour cream when blending the base.
Toast tortilla chips in a 375°F (190°C) oven for 3–4 minutes before serving to refresh them and add a crispy contrast to the creamy dip.

Make ahead

Prepare the cream cheese base and fold in the pork and mojo up to 4 hours ahead. Store covered in the refrigerator. Warm gently on the stovetop over low heat (3–5 minutes) or in a 350°F (175°C) oven (10–12 minutes), stirring occasionally, before adding fresh cilantro and serving.

Storage & reheating

Room temperature: 2 hours maximum. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month in an airtight container. To reheat: thaw in the refrigerator overnight if frozen, then warm gently on the stovetop over low heat with a splash of mojo or water, stirring occasionally, until heated through (5–8 minutes). Add fresh cilantro after reheating.

Substitutions

smoked pork shoulder or pork butt, cooked → Slow-cooker pulled pork (cooked with mojo marinade), store-bought pulled pork, or smoked chicken. Use the same weight. Smoked chicken will be leaner and slightly lighter in flavor; increase mojo to 0.75 cup (180 ml).
mojo criollo marinade, store-bought or homemade → Equal parts fresh lime juice, olive oil, minced garlic, and minced fresh cilantro, with a pinch of cumin and oregano. Mix 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) olive oil, 1 tbsp (10 g) minced garlic, 1 tbsp (5 g) cilantro, ¼ tsp (0.5 g) cumin, ¼ tsp (0.5 g) oregano. This homemade version is fresher and slightly brighter.
cream cheese, full-fat, at room temperature → Whipped cream cheese or mascarpone (use 6 oz / 170 g mascarpone + ¼ cup / 60 ml heavy cream). These alternatives create an airier texture. Mix mascarpone with cream before folding in pork.
sour cream → Greek yogurt (plain, full-fat) or crème fraîche. Use the same amount. Both add tanginess and richness. Crème fraîche is richer and more luxurious.