The Best Mojo Pulled Pork You Will Ever Make or Eat At Home
Mojo Pulled Pork: A Love Letter to Cuban Food in a State Without It
Alright, let’s get real . Living in California is fantastic and all (not really)—sunshine, palm trees, beaches, that perpetual sense of arrogance in he air. But let me tell you, after living in Florida, there’s one thing this vapid state just doesn’t do justice: Cuban food.
Now, I tried to find good Cuban food out here, I really did. I searched long and hard. But every place I found was… well, it wasn’t it. I needed that authentic Cuban mojo flavor. The kind that seeps into the pork so perfectly you can taste the garlic and citrus in every tender, juicy bite. I realized if I wanted that rich mojo pulled pork, I’d have to take matters into my own hands.
So, here it is: the recipe that saved me. This is a low-key, let’s-be-real, mess-around-and-find-out kind of recipe that doesn’t require any fancy tricks or specialty kitchen equipment. Just you, some pork, a mountain of garlic, and citrus juices that might as well have a direct line to Cuba.
Kitchen & Style Finds from the VIdeos
Total Time about 7 Hours
The Best Mojo Pulled Pork You Will Ever Make or Eat At Home
Tender Lechon Asado (Cuban Roast Pork Recipe). Perfect to pair with rice or on a sandwich.
INGREDIENTS
Prep Time 20 minutes | Cook Time 4 hours 30 minutes | Marinating Time 2 hours to Overnight
Mojo Marinade:
1 head garlic peeled (about 10 cloves)
2 cups orange juice
1 cup lime juice
1 cup lemon juice
1/3 cup minced white onion
1 teaspoon dried oregano
1/3 cup oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon cumin
5-10 lbs pork shoulder
Salt and pepper to taste
INSTRUCTIONS
In a food processor or blender, combine garlic cloves, salt, pepper, onion, oregano, cumin, orange, lemon, and lime juice.
Place the pork shoulder in a plastic bag and pour in marinade. Put in fridge overnight.
Preheat over to 375F. Add marinaded pork to roasting pan. You can use a roasting pan with a rack but it is optional, not mandatory for this recipe. I didn’t use it and it came out great.
Lightly spray aluminum foil with nonstick cooking spray. Cover the pork and the entire pan with the oiled foil. This will help the foil not get stuck to the pork skin while it is roasting in the oven.
Place the pork shoulder in the oven and roast for 4 hours until the internal temp is 180ºF. (A good rule of thumb is to roast the pork for 30 minutes for every pound. Example: An 8-pound pork roast would cook for 4 hours.)
Remove the pork and increase heat to 450. Remove the excess juice and set aside. Bake for another 30 minutes, uncovered, to crisp up the pork skin. Keep an eye on it to make sure it doesn’t burn!
Remove pork and allow to rest for 20-30 minutes before pulling apart with two forks. Once you pull apart the meat, add the juice to the meat.
