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.

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Prep Time 15

Cook Time 3

Course Main Course

Cuisine Cuban

Servings

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.

Keyword Cuban mojo roast pork, Cuban roast tenderloin, shredded pork, roasted pork tenderloin, crockpot pork tenderloin