Cuban Mojo Marinade
The overnight version of mojo, built to soak deep into a pork shoulder. Pairs with the Latin adobo rub. Best on pork shoulder and pork loin.
Ingredients
- 2 cupsFresh orange juice— from about 4-5 oranges
- 3/4 cup sour orange juice (or 1/2 cup orange + 1/4 cup lime)
- 0.5 cupFresh lime juice— from about 4-5 limes
- 8 garlic cloves, mashed
- 1 headGarlic— finely minced or pressed
- 1/3 cup olive oil
- 1 tsp ground cumin
- 2 tablespoonsCumin— ground
- 2 tablespoonsDried oregano— preferably Mexican oregano
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 cupMojo Criollo— store-bought, for extra depth
- 0.3 cupExtra virgin olive oil— good quality
- 2 tablespoonsSalt— kosher or sea salt
- 1 tablespoonBlack pepper— freshly cracked
- 5 poundsPork shoulder— boneless or bone-in
Method
1.Prepare the citrus juices
10 minJuice the oranges and limes into a bowl, making sure to strain out any seeds but leaving the pulp if desired for more texture. This freshly squeezed juice forms the acidic backbone of the mojo.
Why it matters
Freshly squeezed juice provides a brighter, more vibrant flavor that artificial juices cannot replicate, crucial for authentic mojo.
Common mistake
Using bottled citrus juice, which often contains preservatives and lacks the fresh aroma and zest.
2.Mix the marinade
Combine everything in a bowl. Let it sit 10 minutes so the garlic mellows.
3.Mince the garlic and combine dry spices
15 minPeel and finely mince the entire head of garlic. In a small bowl, combine the ground cumin and dried oregano. Measure out the kosher salt and black pepper.
Why it matters
Mincing garlic finely maximizes its flavor release into the marinade. Pre-mixing dry spices ensures even distribution.
Common mistake
Using pre-minced jarred garlic, which lacks the pungent fresh flavor. Not combining dry spices before adding, leading to clumps.
4.Marinate and serve
Marinate pork 8 to 24 hours. Make a fresh batch of mojo to serve at the table — never reuse marinade that has touched raw meat without hard-boiling it first.
5.Whisk the Mojo Marinade
5 minIn a large mixing bowl, combine the fresh orange and lime juices, minced garlic, cumin, oregano, salt, black pepper, store-bought mojo criollo, and olive oil. Whisk everything thoroughly until well combined and the salt is dissolved.
Why it matters
Emulsifying the oil with the citrus and spices ensures every component of the marinade is evenly distributed and can penetrate the meat effectively.
Common mistake
Not fully dissolving the salt or whisking long enough, which can lead to uneven seasoning.
6.Prepare the pork shoulder for marinating
10 minPat the pork shoulder dry with paper towels. Using a sharp knife, score the fat cap of the pork shoulder in a crosshatch pattern, cutting about 1/4 to 1/2 inch deep. This allows the marinade to penetrate past the fat.
Why it matters
Scoring the fat cap helps the marinade flavors reach deeper into the meat and promotes better rendering of the fat during cooking.
Common mistake
Not scoring the fat, leading to a less flavorful and less tender end product.
7.Marinate the pork shoulder
12hPlace the pork shoulder in a large, sealable bag or a non-reactive container. Pour the entire mojo marinade over the pork, ensuring it is fully submerged or evenly coated. Massage the marinade into the pork. Seal the bag or cover the container tightly and refrigerate.
Why it matters
An overnight (12-24 hour) marination is critical for the deeply acidic and flavorful mojo to tenderize the pork and infuse it with classic Cuban flavors.
Common mistake
Marinating for too short a time, resulting in a less flavorful and less tender pork shoulder.
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