Slow-Roasted Cuban Pork Shoulder with Mojo Sauce

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

Succulent slow-roasted pork shoulder marinated in a zesty mojo sauce, delivering tender meat with bright citrus and garlic notes. This Latin American-inspired pork recipe, ready in about 320 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 480 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.

Ingredients

• 4 lbs, boneless pork shoulder
• 8 cloves, minced garlic cloves
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 large, sliced yellow onion
• 2 bay leaves

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 8 minced garlic cloves, 1 cup fresh orange juice, 1/2 cup fresh lime juice, 1/4 cup olive oil, 2 tsp ground cumin, 1 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper to create the mojo marinade.
2. Step 2: Place the 4 lb boneless pork shoulder in a large resealable bag or roasting pan and pour in the mojo marinade, turning the pork to coat completely. Marinate refrigerated for at least 6 hours or overnight.
3. Step 3: Preheat the oven to 300°F. Arrange 1 large sliced yellow onion and 2 bay leaves in a roasting pan and place the pork shoulder on top, pouring any remaining marinade over the pork.
4. Step 4: Cover the roasting pan tightly with foil and roast the pork shoulder for 4 to 5 hours, until the meat is fork-tender and pulls apart easily.
5. Step 5: Remove the pork from the oven, let it rest for 15 minutes, then shred or slice and spoon the pan juices and onions over the top before serving.