Cuban-Style Mojo Pork Shoulder with Citrus and Garlic

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Slow-roasted pork shoulder marinated in a zesty citrus and garlic mojo sauce, capturing Tampa’s Cuban culinary influence. This Latin American-inspired pork recipe, ready in about 230 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, bone-in pork shoulder
• 1 cup, freshly squeezed orange juice
• 1/2 cup, freshly squeezed lime juice
• 8 cloves, minced garlic cloves
• 1/4 cup olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped (for garnish) fresh cilantro

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: In a large bowl, whisk together 1 cup freshly squeezed orange juice, 1/2 cup freshly squeezed lime juice, 8 minced garlic cloves, 1/4 cup olive oil, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper until well combined.
2. Step 2: Place 3 lbs bone-in pork shoulder in a large resealable bag or container and pour the mojo marinade over it, making sure the pork is thoroughly coated. Marinate in the refrigerator for at least 6 hours or overnight.
3. Step 3: Preheat oven to 325°F. Transfer the pork shoulder to a roasting pan and roast uncovered for 3 to 3 1/2 hours, basting occasionally with the pan juices, until the meat is tender and pulls apart easily.
4. Step 4: Remove pork from oven, let rest for 15 minutes, then shred with forks. Garnish with 1/4 cup chopped fresh cilantro before serving with rice and black beans.