Puerto Rican-Style Mojo Pork Roast with Garlic and Sour Orange

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-roasted pork infused with bright sour orange and garlic marinade, creating a tender and flavorful Puerto Rican classic. This Latin American-inspired pork recipe, ready in about 225 minutes, pairs pork shoulder, boneless, garlic cloves, minced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 210 min Serves 6 Latin American cuisine 420 cal/serving

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Ingredients

3 lbs pork shoulder, boneless
6 garlic cloves, minced
3/4 cup sour orange juice (or mix of 1/2 cup orange juice + 1/4 cup lime juice)
3 tbsp olive oil
1 tbsp dried oregano
1 tsp ground cumin
2 tsp salt
1 tsp black pepper
1/4 cup fresh cilantro, chopped
1/2 cup water

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Instructions

Step 1: In a bowl, whisk together 3/4 cup sour orange juice (or 1/2 cup orange juice plus 1/4 cup lime juice), 6 minced garlic cloves, 3 tbsp olive oil, 1 tbsp dried oregano, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper to form the mojo marinade.
Step 2: Place the 3 lbs boneless pork shoulder in a large baking dish or resealable bag. Pour the mojo marinade over the pork, making sure it is well coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
Step 3: Preheat oven to 325°F. Remove pork from marinade, reserving the marinade liquid. Place pork in a roasting pan and pour 1/2 cup water along with the reserved marinade around the pork.
Step 4: Roast uncovered for 3-3.5 hours, basting occasionally with pan juices, until pork is fork-tender and has a deep golden crust.
Step 5: Remove from oven and let rest for 15 minutes. Slice the pork and sprinkle with 1/4 cup chopped fresh cilantro before serving, enjoying the bright, garlicky, and tender mojo pork.