Spiced Cuban-Style Pork Shoulder with Mojo Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Slow-roasted pork shoulder rubbed with a fragrant blend of cumin, oregano, and garlic, served with a bright citrus mojo sauce for dipping. This Latin American-inspired pork recipe, ready in about 225 minutes, pairs pork shoulder, bone-in, ground cumin, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 pork shoulder, bone-in
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 5 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tbsp fresh cilantro, chopped
• 1/4 cup minced red onion

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Instructions

1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, combine 1 tbsp ground cumin, 1 tbsp dried oregano, 5 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper. Rub this spice blend all over the surface of the 3 lbs bone-in pork shoulder.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork shoulder for 4-5 minutes per side until browned and crusty.
3. Step 3: Transfer the skillet to the preheated oven and roast the pork shoulder uncovered for 3 to 3 1/2 hours, until the meat is fork-tender and reaches an internal temperature of 195°F (90°C).
4. Step 4: While the pork cooks, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp chopped fresh cilantro, and 1/4 cup minced red onion in a bowl to make the mojo sauce.
5. Step 5: Let the pork rest for 15 minutes after roasting, then shred or slice. Serve with the citrusy mojo sauce drizzled on top or on the side for dipping.