October 10, 2023

Cuban Mojo Pork Roast

Cuban mojo pork roast is made with pork tenderloin that is marinated overnight in a delicious blend of tropical flavors. It has fresh citrus with garlic, cumin, Mexican oregano and red pepper flakes for a little kick. It can be slow roasted or cooked all day in the crockpot. Either way it is an easy and delicious dish that can be used in so many ways.

You can eat it sliced with a side dish such as beans and rice or a salad. Shredded pork tenderloin makes a great addition to my Cuban Sandwich Sliders. Shredded pork tenderloin can also be used for a nacho topping, in tacos or tostadas. It is easy to freeze for later if you have any leftovers.

Ingredients for Cuban Mojo pork roast:

1/2 cup olive oil for marinade plus 4 tablespoons to sear pork in
1/2 cup orange juice
4 tablespoons fresh squeezed lime juice
6 cloves garlic, minced
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 teaspoons crushed red pepper flakes
2 teaspoons fine sea salt
2 to 2.5 lbs pork tenderloin (cut roast in half)

How to make Cuban Mojo pork roast:

For marinade:

In plastic ziplock bag combine the olive oil, orange juice, lime juice, garlic, dried Mexican oregano, ground cumin, red pepper flakes and salt.
Remove the silverskin from the tenderloin. It is a thin white shiny layer of skin on one side of the tenderloin.
Place the pork tenderloin in the bag and seal tightly. Mix roast and marinade by massaging together in the bag. Place meat and marinade in the refrigerator overnight. Don’t marinate more than 24 hours as the acid and salt will break down the meat.

How to roast tenderloin pork (can eat sliced or shredded):

Preheat the oven to 275 degrees.
In a large frying pan heat 4 tablespoons of olive oil over medium high heat. Pat the excess marinade from the pork with a paper towel. Place the pork roast in the pan and sear in the oil, making sure to brown all of the sides of the roast. Reserve marinade to baste pork as it roasts.
Transfer the pork roast to a glass baking dish and brush with marinade from the bag. Cover the roast loosely with foil for this slow roasting method.
Brush additional marinade on the pork every 30 minutes so the roast does not dry out. Bake until the internal temperature of the pork is at least 145 degrees if you are planning to slice the pork. It’s important to check the temperature frequently to avoid overcooking. Cooking time for shredded pork is about 2 1/2 to 3 hours or until pork shreds easily. The roast should be nice and carmelized. Don’t overcook the pork or it will be dry.
When roast is done, cover with tented tin foil and let it rest for at least 5 minutes. Shred pork if desired in the dish with two forks. If serving as a roast, slice and serve on a platter.

How to cook tenderloin pork in crockpot for shredded pork:

Marinate the pork as directed.
Place pork with the marinade in the crockpot on low heat and cover.
Slow cook for 6 to 8 hours or until pork is easy to shred.
Remove pork to a large plate and shred it with two forks.
Save juices to pour over pork for serving if desired to add flavor and moisture.

Shredded Cuban mojo pork tenderloin can be spread out on a baking sheet and broiled for 5 minutes or until edges start to brown for serving in tacos or on top of nachos.

Storage of mojo pork:

Tenderloin can be stored in an airtight container in the refrigerator for 3-4 days.
Reheat the tenderloin in the microwave with some of the reserved juices or place in a skillet with a little drizzle of olive oil over medium low heat until warm.
To freeze the pork, place in a freezer safe container for up to 3 months and thaw in the refrigerator.

Other delicious recipes to try:

Best Greek Chicken Marinade

Cuban Sandwich Sliders

Pollo Asado

Pan Seared Branzino

Cuban Mojo Pork Roast

LeAnn

Cuban mojo pork roast is marinated pork tenderloin with tropical flavors that is delicious as a main dish or shredded for Cuban sliders, tacos or nachos.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3

Course Main Course

Cuisine Cuban

Servings 8

Ingredients

1/2 cup olive oil plus 4 tbsp for searing pork in
1/2 cup orange juice
4 tbsp fresh squeezed lime juice
6 garlic cloves, minced
2 tsp dried Mexican oregano
2 tsp ground cumin
2 tsp crushed red pepper flakes
2 tsp fine sea salt
2 to 2 1/2 lbs pork tenderloin (cut in half)

Instructions

For marinade

In plastic ziplock bag combine the olive oil, orange juice, lime juice, garlic, dried Mexican oregano, ground cumin, red pepper flakes and salt.
Remove any excess fat and silverskin from the tenderloin.
Place the pork tenderloin in the bag and seal tightly. Mix roast and marinade by massaging together in the bag. Place meat and marinade in the refrigerator overnight. Don't marinate more than 24 hours as the acid and salt will break down the meat.

For roasted Cuban mojo roasted tenderloin:

Preheat the oven to 275 degrees.
In a large frying pan heat 4 tablespoons of olive oil over medium high heat. Pat the excess marinade from the pork with a paper towel. Place the pork roast in the pan and sear in the oil, making sure to brown all of the sides of the roast. Reserve marinade to baste pork as it roasts.
Transfer the pork roast to a glass baking dish and brush with marinade from the bag. Cover the roast with foil. Tenderloin is very lean and will dry out if left uncovered in the oven.
Brush additional marinade on the pork every 30 minutes so the roast does not dry out. Bake until the internal temperature of the pork is at least 145 degrees for pork roast. Cooking time for shredded pork is about 2 1/2 to 3 hours or until pork shreds easily. The roast should be nice and carmelized. Don't overcook the pork or it will be dry.
When roast is done, cover with tented tin foil and let it rest for at least 5 minutes. Shred pork if desired in the dish with two forks. If serving as a roast, slice and serve on a platter.

For slow cooker Cuban mojo shredded tenderloin:

Marinate the pork as directed above.
Place pork with the marinade in the crockpot on low heat and cover.
Slow cook for 6 to 8 hours or until pork is easy to shred.
Remove pork to a large plate and shred it with two forks. Save juices to pour over pork for serving if desired to add flavor and moisture.
Shredded Cuban mojo pork tenderloin can be spread out on a baking sheet and broiled for 5 minutes to crisp it up for serving in tacos or on top of nachos.