Get ready to fall in love with this Cuban-Style Mojo Pork! This dish is pure magic—slow-braised until its melt-in-your-mouth tender, with a citrusy, garlicky marinade that gives it the most gorgeous golden caramelization. The mandarin juice adds just the right touch of sweetness, balancing the savory spices and fresh herbs for a flavor that’s bright, bold, and totally irresistible. Whether you pile it into tacos, serve it over rice, or just sneak bites straight from the pan (we won’t judge!), this recipe is guaranteed to be a new favorite!
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Key Ingredients in Cuban-Style Mojo Pork
- Pork Shoulder (or Pork Butt) – The heart of the dish, this cut provides the perfect balance of richness, tenderness, and flavor absorption. Its marbling ensures a juicy, fall-apart texture after slow braising.
- Mandarin Squeezed Juice – The signature ingredient that makes this dish stand out. Its natural sweetness and citrusy tang help tenderize the meat while creating a beautifully caramelized crust and deep, complex flavor.
- Garlic – Essential to Cuban mojo, garlic infuses the pork with bold, aromatic depth. As it braises, it mellows and blends seamlessly into the sauce.
- Oregano (Dried & Fresh) – The defining herb of Cuban cuisine, oregano brings both earthy warmth and a slightly minty, peppery undertone that enhances the pork’s savory qualities.
- Kosher Salt & Black Pepper – These simple but crucial seasonings amplify all the other flavors, balancing the citrus and ensuring the pork is deeply flavorful.
- Olive Oil – Used to sear the pork, locking in flavor and helping to develop that irresistible golden-brown crust before braising.
How to Make Cuban-Style Mojo Pork
Cuban-Style Mojo Pork with Mandarin Squeezed Juice is a vibrant, flavor-packed dish that’s slow-braised until perfectly tender. To begin, preheat the oven to 300°F. Heat olive oil in a large oven-safe skillet or braiser over medium-high heat. While the oil heats, generously season a scored 3-4 pound bone-in pork shoulder or pork butt with kosher salt, black pepper, red chili flakes, dried oregano, and onion powder. Sear the pork in the hot oil until browned on all sides, locking in flavor.
Once seared, tuck whole garlic cloves into the scored cuts of the pork to infuse it with deep, aromatic flavor. Arrange sliced yellow onion, fresh oregano sprigs, thyme, and mandarin or navel orange slices around the meat. Pour an 11-ounce bottle of mandarin squeezed juice around the edges of the skillet, allowing it to deglaze the pan and lift up all the rich, caramelized bits. Cover the skillet with a lid and transfer it to the oven, letting it braise for 2 ½–3 hours until the pork is fall-apart tender.
For the final touch, remove the lid and increase the oven temperature to 450°F for the last 10 minutes of cooking. This allows the fat cap to crisp and caramelize, creating an irresistible golden crust. Once done, let the pork rest slightly before shredding or slicing. Serve it in tacos, over rice, or alongside your favorite Cuban-inspired sides. However you enjoy it, this dish is sure to be a showstopper!
The History Behind Cuban Mojo Pork
Mojo pork, or “lechón asado,” is a beloved dish in Cuban cuisine with deep roots in Spanish and Caribbean culinary traditions. The word mojo (pronounced “MOH-ho”) comes from the Spanish and Portuguese languages, referring to a flavorful marinade made with citrus juice, garlic, and herbs. This marinade technique traces back to the Canary Islands, whose settlers brought it to Cuba, blending it with local ingredients and cooking methods.
Traditionally, Cuban mojo pork is made with pork shoulder or a whole pig, slow-roasted over an open fire or in a pit until tender and deeply caramelized. The acidic citrus juice—often sour orange—acts as a natural tenderizer, while garlic, oregano, and other spices infuse the meat with bold, aromatic flavor. Over time, variations of the dish have emerged, with home cooks and chefs experimenting with different citrus fruits like lime, grapefruit, or mandarin juice for a slightly sweeter twist.
Today, mojo pork remains a staple in Cuban households, especially for celebrations and gatherings. Whether roasted whole or braised in smaller cuts, it’s commonly served with rice, black beans, fried plantains, or tucked into Cuban sandwiches. Its rich, tangy, and garlicky profile has made it a favorite far beyond Cuba, gaining popularity across Latin America and in Cuban-American communities worldwide.
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Cuban-Style Mojo Pork
Equipment
- Large oven-safe skillet or braiser with lid
- Sharp knife
- Cutting Board
- Tongs
- Measuring Spoons
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds pork shoulder or pork butt bone-in, scored
- 1-2 tablespoons kosher salt
- ½-1 teaspoon black pepper
- Pinch red chili flakes
- 1 teaspoon dried oregano
- 1 tablespoon onion powder
- 6 cloves garlic
- 1 medium yellow onion sliced
- 1 navel or mandarin orange sliced
- 5-6 sprigs fresh oregano
- 2-3 sprigs lemon thyme or regular thyme
- 11- ounce bottle mandarin Squeezed Juice
Instructions
- Preheat the oven to 300°F.
- Heat the olive oil in a large oven-safe skillet or braiser over medium-high heat.
- Season the scored pork butt liberally with salt, pepper, chili flakes, dried oregano, and onion powder.
- Sear the pork in the hot oil until browned on all sides.
- Tuck the garlic cloves into the scored cuts of the pork.
- Add the sliced onion, orange slices, fresh oregano, and thyme to the skillet.
- Pour the mandarin squeezed juice around the edges of the skillet to deglaze.
- Cover with a lid and transfer to the preheated oven. Braise for 2 ½–3 hours, or until the pork is fall-apart tender.
- For the last 10 minutes, remove the lid and increase the heat to 450°F to brown and caramelize the fat cap.
- Serve as tacos or over rice. Enjoy!