Puerto Rican-Style Mojo Roasted Pork Shoulder

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 drafted and published.

Slow-roasted pork shoulder marinated in a vibrant citrus-garlic mojo sauce, delivering tender, flavorful meat perfect for festive meals or tacos. This Caribbean-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, garlic cloves, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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: 240 min Serves 8 Caribbean cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 lbs, bone-in pork shoulder
8, minced garlic cloves
1 cup, fresh squeezed orange juice
1/4 cup, fresh squeezed lime juice
1/4 cup olive oil
1 tbsp, chopped fresh oregano
2 tsp ground cumin
2 tsp salt
1 tsp black pepper
2 bay leaves

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 8 minced garlic cloves, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 1 tbsp chopped fresh oregano, 2 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper to create the mojo marinade.
Step 2: Place the 4 lbs bone-in pork shoulder in a large resealable bag or container and pour the mojo marinade over it, ensuring the meat is fully coated. Add 2 bay leaves and marinate in the refrigerator for at least 6 hours or overnight.
Step 3: Preheat the oven to 325°F. Transfer the pork and marinade to a roasting pan, covering it loosely with foil.
Step 4: Roast the pork shoulder for 3 to 4 hours, basting every hour with the pan juices and removing the foil during the last 45 minutes to allow the surface to brown and crisp.
Step 5: Remove the pork from the oven and let it rest for 15 minutes before shredding or slicing. Serve with warm tortillas or rice and beans for a classic Puerto Rican meal.