I remember the first time I made this Cuban mojo pork. I had no idea something so simple could taste this bold and zesty. The citrus, garlic, and herbs soak deep into the pork, giving every bite the kind of flavor that makes everyone stop and say, “What’s in this?!”

This recipe became one of my secret weapons — especially when I need something to make ahead or feed a crowd. Whether it’s for tacos, rice bowls, or just slices of juicy pork on a plate, this one never fails. 

Ingredients

• 2–3 lbs pork shoulder or pork loin

• ½ cup orange juice (fresh is best)

• ¼ cup lime juice

• ¼ cup olive oil

• 6 garlic cloves, minced

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1 tsp ground cumin

• 1 tsp salt

• ½ tsp black pepper

• Zest of 1 orange

• Zest of 1 lime

Instructions

1. Make the mojo marinade: In a bowl, whisk together orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, pepper, and citrus zest.

2. Marinate the pork: Place pork in a large zip-top bag or container and pour marinade over it. Seal and refrigerate for at least 4 hours, preferably overnight.

3. Grill method: Preheat grill to medium-high heat. Remove pork from marinade and grill, turning every few minutes, until internal temp reaches 145°F for loin or 195°F if using pork shoulder for shredding (about 25–35 minutes depending on cut and thickness).

4. Oven method: Preheat oven to 375°F. Roast pork in a baking dish uncovered for 30–40 minutes (loin) or until desired doneness.

5. Let rest for 10 minutes before slicing or shredding.

 Sarah’s Tips

• Use leftover pork for tacos, bowls, salads, or wraps — it’s amazing the next day.

• For extra moisture and flavor, reserve some marinade (before adding raw meat) and simmer it into a quick pan sauce.

• Works with chicken thighs too!

Nutrition (Per Serving)

• Calories: 370

• Protein: 36g

• Carbs: 4g

• Fat: 22g

• Fiber: 0g

• Sugar: 2g