This Mojo Pork is my weekend dinner plan when I want something hands-off but full of flavor. It comes out meltingly tender with crispy edges and a citrusy punch. The slow braise, scored fat cap, and garlicky mojo make every bite unforgettable.
Why This Recipe Works
This Mojo Pork is one of my favorite slow-cooked meals to make when I want something rich, flavorful, and comforting. Here’s why it always turns out so good:
- Tender, Shreddable Pork: After a long, slow braise, the pork becomes incredibly soft and easy to pull apart. It’s just as delicious as my Grilled Pork Tenderloin Street Tacos.
- Fresh Citrus Flavor: The mandarin juice, garlic, and herbs infuse the pork with a bright, tangy flavor in every bite.
- Built-In Layers of Flavor: Garlic tucked into the scored pork, onions and oranges in the pan, and fresh herbs all work together to create a dish that’s bold and aromatic.
- Golden, Caramelized Top: A blast of high heat at the end gives the fat cap a gorgeous, crispy finish.
- Great for Tacos or Rice Bowls: This pork is easy to serve in so many ways. It’s perfect with tortillas, over rice, or alongside roasted veggies, and reminds me of my Mediterranean Lamb Bowls.
If you made this recipe, please take a moment to rate it. I always ❤️ hearing from you.
Ingredients
- Pork Shoulder or Pork Butt – Rich and marbled, this cut becomes tender and flavorful after a long, slow braise.
- Kosher Salt & Black Pepper – Essential for seasoning the meat deeply and enhancing all the other spices.
- Dried Oregano & Onion Powder – Add earthy, savory flavor that forms the base of the dry rub.
- Garlic Cloves – Tucked into the meat, they infuse the pork with bold, aromatic flavor as it cooks.
- Mandarin Juice – Adds sweetness and acidity that tenderizes the pork and balances the richness of the meat.
- Fresh Orange Slices & Onion – Braise alongside the pork to deepen the citrus and savory notes throughout the dish.
- Fresh Oregano & Thyme – Release their oils as they braise, adding layers of herbal flavor to the meat and pan juices.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Preheat the Oven: Set your oven to 300°F and get out a large oven-safe skillet or braiser.
- Season the Pork: Score the fat cap of the pork shoulder, then season all over with salt, pepper, chili flakes, dried oregano, and onion powder.
- Sear Until Browned: Heat olive oil over medium-high heat and sear the pork on all sides until golden brown.
- Add Flavor Boosters: Tuck garlic cloves into the scored cuts, then add sliced onion, orange slices, fresh oregano, and thyme to the pan.
- Deglaze and Braise: Pour mandarin juice around the pork to deglaze. Cover and braise in the oven for 2 ½ to 3 hours until fall-apart tender.
- Finish and Serve: Uncover the pork, raise the oven to 450°F, and roast for 10 minutes to caramelize the top. Serve with rice or stuffed into tacos.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cut of Meat: Pork shoulder or pork butt works best for braising, but you can use boneless cuts or even pork loin if you prefer a leaner option. Just reduce the cook time and watch for dryness.
- Citrus Options: Mandarin juice gives a sweet, bright flavor, but you can substitute with orange juice, a mix of orange and lime juice, or even pineapple juice for a tropical variation.
- Spice Level: Red chili flakes give a mild kick, but you can add sliced jalapeños or chipotle powder for more heat. For a milder version, skip the chili flakes altogether.
What to Serve with Mojo Pork
Main Dishes
- We love serving Mojo Pork shredded and tucked into warm corn tortillas with pickled red onions, fresh cilantro, and a squeeze of lime.
- It also goes great over a bed of garlic-lime rice or yellow rice with black beans for a satisfying and complete plate.
- For a lighter option, try it piled into butter lettuce cups with avocado slices and a drizzle of mojo pan juices.
Sides
- Mojo Pork pairs perfectly with grilled street corn salad or Cuban-style black beans. Both bring fresh flavor that balances the richness of the pork.
- It also goes great with Oven-Roasted Idaho Red Potatoes or a scoop of sweet plantains for a touch of sweetness that complements the citrusy marinade.
- Add a side of cabbage slaw with lime vinaigrette for crunch and brightness on the plate.
FAQs
What cut of pork is best for mojo pork?
Pork shoulder or pork butt is the best choice for this recipe. Both cuts are well-marbled, making them ideal for slow braising. The fat breaks down during cooking, resulting in tender, flavorful meat.
Why do I need to score the pork?
Scoring the fat cap helps the seasoning and garlic penetrate deeper into the meat. It also allows the fat to render more evenly, which adds flavor and creates a nice caramelized top at the end of cooking.
How do I know when the pork is done?
The pork is ready when it’s very tender and can be pulled apart easily with a fork. This usually takes 2½ to 3 hours at 300°F. If the meat is still firm, give it more time in the oven.
Do I need to cover the skillet while the pork cooks?
Yes. Covering the skillet traps steam and keeps the pork moist while it braises. Removing the lid for the last 10 minutes helps the top brown and develop a rich crust.
How should I store leftover mojo pork?
Let the pork cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. Reheat gently in a skillet or microwave with a bit of the cooking juices to keep it moist.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Dinner Recipes You’ll Enjoy
- Crockpot Spaghetti Sauce – This Crockpot Spaghetti Sauce is my go-to for an easy, slow-simmered meal that’s rich, hearty, and perfect over pasta.
- World’s Best Champagne Baby Back Ribs – These World’s Best Champagne Baby Back Ribs are my favorite way to serve fall-off-the-bone ribs with a sweet, bubbly twist.
- Turkey Kabobs & Pineapple Fried Rice – These Turkey Kabobs & Pineapple Fried Rice are my top pick for a fun, flavor-packed dinner with the perfect balance of sweet and savory.
- Lamb Kofta Meatballs with Coconut Jasmine Rice – These Lamb Kofta Meatballs with Coconut Jasmine Rice are my favorite when I want something bold, aromatic, and comforting all in one bowl.
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Mojo Pork
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 yellow onion medium, sliced
- 1 navel orange 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!
Notes
- To score the pork, use a sharp knife to make long, parallel cuts across the fat cap, about 1 ½ inches apart. Rotate the pork 90 degrees and make similar cuts across the first set, creating a cross-hatch pattern.
- Sear the pork well before braising. A deep golden crust adds both flavor and texture to the final dish.
- Cover the pan tightly during the braise to keep the pork moist. The low, slow cook is key to getting that fall-apart texture.
- For a golden, caramelized crust, remove the lid during the last 10 minutes and increase the heat. Keep an eye on it so it doesn’t over-brown.
- Let the pork rest for 10–15 minutes before shredding. This keeps the juices in and makes it easier to handle.