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Cuban Mojo Pork


Fire Starter
Joined Jan 25, 2013
It's been a while since I posted a good recipe. I found this one and it turned out down right amazing. I found it on the nakedwhiz website. They used a big green egg to smoke with.

I smoked my shoulder over cherry wood in my smokin-it smoker. I've had it for a year now and it's just amazing the meals I've made.

This recipe is a little time consuming, but the final product was simply amazing.

The Paste:

7-8 pound pork butt
3 Tbsp ground cumin
3 Tbsp chili powder
1/2 tsp ground allspice
1/2 tsp ground cloves
2 tsp ground coriander
1/2 tsp salt
1 Tbsp dark brown sugar
2 Tbsp crushed garlic
1 tsp Cholula Chipotle hot sauce (the small bottle to the left of the olive oil)
4-5 Tbsp olive oil


Prepare the paste by combining all the ingredients, adding enough oil to make a thick paste.

(Save 2 Tbsp of the paste for making the sauce later.)

Rinse the pork butt and pat dry. Place the pork butt on a platter, fat side down. Apply all of the paste to the top and sides of the pork butt. I used a thin cost of mustard to help the paste stick.

Refrigerate the pork butt for at least 4 hours. (I let mine sit for 24hrs)

Smoke the pork!

When it's done... Pull it, don't chop it. Place it in a warmer (crock pot is great). Make sure to get all the burnt and charred pieces in there. The sauce will make that stuff MAGIC!v

The Mojo Sauce: make this 4 hours before serving time.

2 cups orange juice
1/2 cup lime juice (about 6 limes)
1/2 cup lemon juice (about 3 large lemons)
1/3 cup dark brown sugar
1/3 cup beer
1/3 cup Dark rum
1/2 cup red wine
1 Tbsp crushed garlic
5 bay leaves
1 tsp cracked black pepper
1 packet Goya Sazon con culantro y achiote (found it at the local Harris Teeter)
20-30 whole garlic cloves, peeled. (Its a lot I know, but it cooks away).
2 Tbsp of the reserved paste from step 1


Add all the ingredients to a medium sized sauce pan. Bring to a boil and let simmer, stirring often. Allow the sauce to reduce by half. The sauce should begin to feel a bit thicker than it started at this point.

Take the bay leaves out, then Pour the sauce all over the pulled pork and mix gently. Let it rest for 1 hour.

Last edited:

chef willie

Master of the Pit
OTBS Member
Joined Dec 31, 2010
Hey Wolf.....good to see you back on and just in time with that recipe. I scored a picnic at Wal-Mart for a buck a pound and have yet to do it so I'm thinking this is a omen. I have all for the paste and almost all for the Mojo. Man, that's a LOT of garlic....lol. Thanx...looks real good.....Willie


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
That looks like a killer recipe. Thanks for posting it.



Fire Starter
Thread starter
Joined Jan 25, 2013
Hey Chef Willie !!!

It was time consuming, no lying about that. But the result was truly worth it. My pork just soaked up that mojo sauce and it didn't need anything else. Those black beans were harder to make than the mojo sauce!


Fire Starter
Joined Oct 27, 2013
Thanks so much for sharing this recipe. Went to an event this weekend, took a butt cooked KC style, your Cuban recipe and some dang good abt's. I made the Cuban for several of the Hispanics in the group, I must say hands down, the whole group loved that Cuban flavor. I will make again at the insistence of many.:drool


Master of the Pit
OTBS Member
Joined Apr 1, 2014
I think I know what I'm doing for Christmas.
Yep they call that Nochebuena, it's traditional for Christmas Eve.

I love a good mojo sauce. I suspect a lot of people would, too, but they've never heard of it.

Usually the traditional version uses sour oranges like Seville oranges, but those are scarce in US markets so the orange-lemon-lime mix is a close approximation. My favorite store-bought brand is Goya. It has real citrus juice in it; if you read the ingredients on other brands you'll find citric acid and water.

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