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Cuban Pulled Pork

Everyone needs a good pulled pork recipe, and this is my all time favorite. I have tried countless pulled pork recipes and keep coming back to this one for it's Cuban style marinade. "Mojo" is a garlic-citrus concoction perfect for fish, chicken, and of course, pork. This magic marinade adds a Caribbean zest to whatever you put it on.

This Cuban Pulled Pork recipe is different from the shredded pork and BBQ pork recipes also on this website!

  • Mexican Pork Tostadas has the flavors of Mexico City, cooked in a slow cooker and mashed into tiny pieces with a pastry cutter.

  • Hawaiian BBQ Slider has Polynesian flavors and is served up on sweet Hawaiian rolls with slaw and picked red onions.

Buying pork

Do not get confused at the grocery store, Pork Shoulder is the same as Pork Butt and Boston blade roast or Boston- style butt. Some recipes call this Pernil. Slow roasted pork is not only delicious but inexpensive. I can find it for just over $1 a pound, making this a super option for serving a crowd. I usually find a pork shoulder that is between four and six pounds.

Mojo Ingredients

1 teaspoon dried oregano

2 teaspoon cumin

2 teaspoon chili powder

1/4 cup brown sugar

4 garlic cloves, peeled

5 teaspoons salt

5 teaspoons ground pepper

4 tablespoons white wine vinegar

2 tablespoons olive oil

1 onion, peeled

1 bunch cilantro

1 ½ cups OJ

Blend mojo

Using a food processor or blender, whirl all the mojo ingredients together until everything is chopped and mixed well.

Prep pork

Wash pork in cold water. Using a small paring knife, cut slits about 1/2 inch long by 1/2 inch deep all around the meat. This will add more flavor as it allows the marinade to infuse the pork.

Place the pork into a large zip-top bag and pour the mojo into it. Set this in the refrigerator for at least six hours or overnight.

Roast pork

Empty the contents of the zip-top bag into a Dutch oven and add water until the liquid reaches halfway up the side of the meat. Season the water well with a tablespoon or two of salt.

Preheat oven to 300. Cover pork and roast for an hour per pound. If you can remember, and sometimes I forget, it is great if you turn the roast in the pan every hour.

The pork should be so tender that when you try to flip the roast in the pan, it will break apart easily.

Allow the pork to rest for fifteen to twenty minutes before attempting to slice or shred.


There are so many ways to serve this flavorful pulled pork. Pile high in a bowl and place on a buffet along with warm toasted tortillas, garnished with diced onion, cilantro, and lime wedges.

Press the pulled pork between two pieces of Cuban bread along with mayonnaise, mustard, Swiss cheese, ham, and pickles. If you can't find Cuban bread, substitute French bread and press the very full sandwich between two skillets on the stove to get it crispy, and gooey.

Alternatively, you can mix in your favorite BBQ sauce and layer onto sweet Hawaiian rolls.

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