Mojo Pork
Serve with rice (and beans), make into cuban sandwiches, or marinate chicken in the mojo.
Main CourseCubanTotal 5 hrYield 1 ½ lbScaled Quarter — ¼×
Main CourseCubanTotal 5 hrYield 2 lbScaled Third — ⅓×
Main CourseCubanTotal 5 hrYield 3 lbScaled Half — ½×
Main CourseCubanTotal 5 hrYield 6 lbScaled Original — 1×
Main CourseCubanTotal 5 hrYield 12 lbScaled Double — 2×
Main CourseCubanTotal 5 hrYield 18 lbScaled Triple — 3×
Main CourseCubanTotal 5 hrYield 24 lbScaled Quadruple — 4×
Ingredients
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Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Ingredients
Tap one to check it off
Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Ingredients
Tap one to check it off
Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Ingredients
Tap one to check it off
Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Ingredients
Tap one to check it off
Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Ingredients
Tap one to check it off
Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Ingredients
Tap one to check it off
Instructions
- Blend mojo ingredients.
- Divide mojo in half.
- Marinate pork in one half of the mojo for 2+ hours.
- Preheat oven to 275 (135°C).
- Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
- Remove foil, increase oven to 325 (165°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
- Reserve 1 cup of pork juices and mix it with the other half of the mojo.
- Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
- Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.
Notes
This is a great marinade for chicken too. Using smaller amounts of pork will reduce cook times as will using butt steaks instead of one large roast, so adjust accordingly. Marinating time (2+ hours) and the oven's second-stage range (2-3 hours) aren't fully reflected in the structured cook time above (set to the combined minimum, 5 hours) -- both are open-ended in the source.