1-First, blend all the marinade ingredients in a food processor until the herbs and garlic are finely chopped. You can also finely chop the garlic and herbs by hand and mix them with the other ingredients in a bowl it’s all about that fresh, vibrant flavor base. Once ready, place the pork and marinade in a large ziplock bag and refrigerate it overnight to let those tastes soak in deep.

2-Next, take the pork out of the marinade and let it sit at room temperature for about an hour; don’t forget to save that marinade for later. Preheat your oven to 220°C (425°F) or 200°C (425°F) fan, then roast the pork uncovered for 30 minutes, basting it with the pan juices to keep things juicy. After that, reduce the heat to 190°C (375°F) or 170°C (375°F) fan and continue roasting for 1.5 to 2 hours, basting every 30 minutes until the pork hits an internal temperature of 70°C (160°F) for sliceable meat.

3-If you want that fall-apart tender pork, lower the temperature to 160°C (320°F) and roast for about 3.5 hours until it shreds easily with forks. Once done, pull the pork from the oven, cover it loosely with foil, and let it rest for 20 minutes. For the mojo sauce, mix the reserved marinade with 2 tbsp lime juice, 1/4 cup orange juice, 2 tbsp of pan drippings, and seasonings, then bring it to a boil and simmer for a minute.

4-Serve your Cuban Mojo Pork with this sauce and maybe some pan-fried orange slices and extra cilantro for a pop of color. Prep time is just 15 minutes, marinade time is overnight, cook time runs 3 hours for sliceable or 3.5 hours for tender, and resting takes 20 minutes. This method ensures your pork is packed with flavor, perfect for family dinners or outdoor feasts.