Cuban Pork

Cuban Pork

Course Main Course
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Marinating Time 14 hours



  • 1 large pork shoulder TODO: Weight?
  • 4 cup orange juice
  • 2 cup water
  • 1/2 cup rice wine vinegar
  • 1/2 cup spiced rum
  • 1/2 cup kosher salt
  • 1/4 cup dark brown sugar
  • 1 head garlic cloves peeled and crushed
  • 2 stems oregano roughly chopped
  • 2 stems rosemary roughly chopped
  • 2 stems thyme roughly chopped
  • 2 stems sage roughly chopped
  • 3 bay leaves


  • 1/2 cup olive oil
  • 3 orange juiced and zested
  • 6 lime juiced and zested
  • 2 stems oregano roughly chopped
  • 1/2 cup cilantro chopped
  • 1/4 cup mint leaves chopped
  • 1 head garlic cloves peeled and crushed
  • 1 Tbsp kosher salt
  • 1 Tbsp ground pepper freshly
  • 2 Tbsp cumin toasted and freshly ground



  • Remove excess fat from pork roast, and score fat cap on the top. Combine orange juice, water, rice wine vinegar, rum, salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves in a large bowl - whisk to combine. Place the pork shoulder in a large stainless steel bowl, and pour marinade over top, making sure it’s completely submerged. Cover and refrigerate for at least 12 hours.


  • To make mojo marinade: combine olive oil, orange juice & zest, lime juice & peels, oregano, cilantro, mint, garlic, salt, pepper, and cumin, whisking to combine.


  • Remove pork shoulder from brine and discard brine. Place pork shoulder back into stainless steel bowl, and cover with mojo marinade. Massage marinade into the pork for one minute before covering and refrigerating for 2 hours.
  • Remove pork from the marinade, brushing off any large pieces of herbs. Place on a wire rack set in a rimmed baking sheet, brush with marinade, and roast at 350°F for 2 1/2 hours, until pork registers 165°F at its thickest point. Tent the roast with foil and allow to rest for 30 minutes, or refrigerate until ready to use.


Based on the video, the ingredients here look like enough for a 10+ lb pork shoulder.