First Step: Prepare the marinadeCombine 3/4 cup extra virgin olive oil, 1 cup cilantro leaves, 1 tablespoon orange zest, 3/4 cup fresh orange juice, 1/2 cup lime juice, 1/4 cup mint leaves, 8–10 garlic cloves, 1 tablespoon fresh oregano, 2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon black pepper, and 1 small chopped onion (optional) in a food processor. Blend until herbs and garlic are finely chopped and well combined. Alternatively, finely chop the herbs and garlic and stir together with the liquids in a bowl. This fresh marinade is the heart of your mojo pork roast flavor profile, bright and herbal with balanced spices.

Second Step: Prepare the porkTrim any excess fat from the 4-pound pork shoulder and pierce it several times with a sharp knife to allow the marinade to penetrate deeply. Place the pork in a large resealable bag or container. Pour the prepared mojo marinade over the pork, ensuring even coverage. Seal the bag or cover the container and refrigerate for at least 4 hours, ideally overnight (up to 24 hours) for maximum flavor infusion. This step ensures the pork absorbs the vibrant mojo essence thoroughly.

Third Step: Rest pork before roastingRemove the seasoned pork from the refrigerator about 1 hour before roasting to let it come to room temperature. This helps the meat cook more evenly. Preheat your oven to 425°F (220°C). Prepare a roasting pan by spreading 2 sliced yellow onions evenly to create a sweet, aromatic bed for the roast. Place the pork shoulder on top of the onions, skin side up if present.

Fourth Step: Roast the porkPlace the roasting pan uncovered in the preheated oven. Roast at 425°F (220°C) for 30 minutes, basting occasionally with pan juices to keep the pork moist and flavorful. Then reduce oven temperature to 375°F (190°C) for a sliceable roast or to 320°F (160°C) if you prefer fall-apart pulled pork. For the sliceable roast, cook for an additional 1 ½ to 2 hours, basting every 30 minutes, until the internal temperature reaches 160°F (70°C). For pulled pork, roast for about 3 ½ to 4 hours until the meat is tender enough for shredding. During the last 30 minutes, remove any foil to allow a crispy crust to form. Add a splash of water or extra citrus juice if the roasting pan becomes dry to maintain juiciness.

Fifth Step: Rest and carveRemove the roast from the oven and loosely cover it with foil. Let it rest for 15 to 20 minutes; this allows the juices to redistribute, ensuring a juicy and tender pork roast. Carve into slices if serving as a roast, or shred with forks for pulled pork. The mojo pork roast can now be plated with sides or used in sandwiches, such as classic Cuban sandwiches.

Final Step: Prepare and serve the mojo sauceStrain the reserved marinade and pan drippings into a saucepan. Add 2 tablespoons lime juice, 1/4 cup orange juice, 1 tablespoon red wine vinegar (optional for added tang), and 1 teaspoon chopped cilantro (optional). Bring the sauce to a boil, season with salt and pepper to taste, then simmer for 1 minute. Serve this zesty mojo sauce alongside the pork for dipping or drizzling. Garnish with pan-fried orange slices and extra cilantro for a vibrant finish. This sauce intensifies the citrusy and garlicky mojo flavors that define the dish.