Cuban Mojo Pork

This Cuban mojo pork brings the flavors of Havana to your backyard smoker. The citrus and garlic marinade creates incredibly flavorful meat that's bright and zesty, a nice departure from typical BBQ flavor profiles. It's become one of my favorite ways to prepare pork shoulder when I want something a little different.

This dish is perfect for Cuban-themed dinner parties or summer gatherings where you want to offer something beyond standard BBQ. It's fantastic for Noche Buena celebrations or any time you're craving those Caribbean flavors. The meat also makes incredible sandwiches the next day.

For an authentic Cuban experience, serve this with black beans and white rice - it's a mandatory combination. Fried sweet plantains add sweetness that complements the tangy pork. A simple cucumber and tomato salad dressed with lime helps lighten the meal. For Cuban sandwiches with the leftovers, you'll need Swiss cheese, ham, pickles, and mustard.

The mojo can be adjusted to your preferences. More sour orange juice intensifies the citrus punch. Additional cumin adds earthiness, while oregano increases the herbal notes. Some versions include a bit of citrus zest for extra brightness. For more heat, add a scotch bonnet to the marinade.

Don't skip the marinating time - overnight is ideal. The acid in the citrus juice starts to tenderize the meat while the garlic and spices penetrate deeply. Basting with the reserved marinade during cooking builds layer upon layer of flavor on the exterior.