Mojo Pork, Jalapeños Served with Tortillas

This is such a special dish. It’s made using pork shoulder, which is known as pork butt in some areas. The meat is marinated in a citrusy, garlicky, herby mixture and served with mojo sauce which is also zesty and citrusy, and tortillas for soaking up all that tasty goodness.

It’s a south of the border dish that blends sweet, spicy and savory together. It isn’t a hard recipe to prepare and offers some truly authentic flavors in every bite. This is going to be something you want to make often.

The blend of lime and orange adds such a distinctive character to this dish and these flavors are amazing paired with juicy pork and the herb and spice mixture in there too. You can use naranja amarga if you have a Latin market near you (it’s like a bitter orange juice) but regular OJ if not.

Why You’ll Love the Recipe:

This is such a delicious recipe and one of the very best ways to cook pork shoulder. You need to plan it ahead since you will start the recipe a day ahead but it’s well worth it.

How to Serve It:

Let the pork rest before serving it and then carve and serve with tortillas. You can garnish it with cilantro and citrus slices if liked.

Can You Make It Ahead?

It’s best served fresh but you can heat it back up (gently) if you need to. You can make the marinade a day ahead if you want.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Variations and Substitutions:

You might be wondering if you can substitute pork leg, loin or tenderloin but no, those won’t work – they’ll dry out! Use bottled citrus juices if you want but fresh is so much nicer. Serve the pork with rice instead of tortillas if you wish.

Mojo Pork, Jalapeños Served with Tortillas

This gorgeous dish which hails from Cuba is so tasty. The pork comes out so succulent and juicy and the herbs, spices and citrus juices makes it incredibly mouthwatering. You will NOT have leftovers!

Print Recipe Pin Recipe

Cook Time 3 hours hrs 45 minutes mins

overnight marinating 12 hours hrs

Course Main

Cuisine Mexican

Servings 12

Ingredients

  

1x2x3x

• 4 pounds pork shoulder or pork butt

FOR THE MARINADE:

• 1 cup cilantro
• ¾ cup olive oil
• ¾ cup orange juice
• 8 garlic cloves
• 1 tablespoon orange zest
• ½ cup lime juice
• 1 teaspoon salt
• ¼ cup mint leaves
• 1 tablespoon fresh oregano leaves or ½ tablespoon dried
• 1 teaspoon black pepper
• 2 teaspoons black pepper

FOR THE MOJO SAUCE:

• ¼ cup orange juice
• 2 tablespoons lime juice
• Salt and black pepper to taste

Instructions

 

• Add all the marinade ingredients to a food processor and blend until the garlic and herbs are finely chopped.
• Pour the marinade into a large Ziploc bag and add the pork. Refrigerate overnight.
• Take the pork out of the marinade and let the meat come to room temperature for an hour. Keep the marinade.
• Preheat the oven to 425°F.
• Roast the pork uncovered for half an hour and then baste with the pan juices.
• Turn the heat down to 375°F and cook for a further 1½ to 2 hours, basting every 30 minutes, until it’s 160°F inside.
• Put the pork on a plate and cover with foil.
  
• Rest for 20 minutes.
  
• Meanwhile bring the reserved marinade and mojo sauce ingredients plus 2 tablespoons of the pan drippings in a saucepan.
  
• Bring to a boil, add salt and pepper and simmer for a minute. Taste and add salt and pepper, sugar and/or lime juice if needed.
• Carve the pork and serve with the mojo sauce and some flour tortillas. Garnish with cilantro if liked.
  
• Enjoy!
  

Tried this recipe?Let us know how it was!