1-Getting started with Cuban Mojo Pork is all about that magical marinade that packs in the flavors. Begin by blending all the marinade ingredients in a food processor until the herbs and garlic are finely chopped, or mince them by hand and mix in a bowl for a more hands-on approach. This step not only simplifies prep but also ensures every bite is bursting with citrusy goodness.

2-Once your marinade is ready, place the pork and marinade in a large ziplock bag and let it chill in the fridge overnight for the flavors to really sink in. The next day, take the pork out and let it sit at room temperature for about an hour. This helps it cook evenly when you preheat your oven to 425°F (220°C) and roast it uncovered for the first 30 minutes, basting with pan juices for extra moisture.

3-After that initial blast of heat, reduce the oven to 375°F (190°C) and continue roasting for 1.5 to 2 hours, basting every 30 minutes until the internal temperature hits 160°F (70°C). If you’re aiming for pulled pork, lower the temp to 320°F (160°C) and cook for about 3.5 hours until it’s easy to shred. Let the pork rest covered with foil for 20 minutes before serving. For the mojo sauce, mix the reserved marinade with 2 tbsp of pan drippings, plus the sauce ingredients, bring it to a boil, season as needed, and simmer for a minute.

4-First Step: Prepare the marinade by combining fresh orange juice, lime juice, minced garlic, olive oil, chopped oregano, ground cumin, salt, and pepper in a bowl. Whisk thoroughly until well blended.

5-Second Step: Trim excess fat from the pork shoulder and score the surface lightly to allow better marinade penetration. Place the pork in a large zip-top bag or shallow dish.

6-Third Step: Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight, to intensify flavors.

7-Fourth Step: Preheat your oven to 325°F (163°C). Remove the pork from the marinade, reserving the liquid, and place it in a roasting pan.

8-Fifth Step: Roast the pork uncovered for about 1.5 to 2 hours, occasionally basting with the reserved marinade to keep the meat juicy and flavorful. Adjust cooking time based on pork size.

9-Sixth Step: For dietary adaptations, consider using plant-based proteins marinated similarly and adjust cooking times accordingly; leaner cuts may need less roasting time.

10-Seventh Step: When the internal temperature reaches 145°F (63°C), remove the pork from the oven and allow it to rest for 10-15 minutes to retain juices.

11-Final Step: Slice the Cuban Mojo Pork and serve with your choice of sides, garnishing with fresh herbs or extra lime wedges to enhance the tangy mojo flavor. This step can be modified by pairing with gluten-free or low-calorie accompaniments depending on dietary preferences.