Mojo Cuban Pork Tacos

Inspired by the film Chef and the iconic mojo pork created by Roy Choi, this is a Belong take on classicCuban-style roast pork—bright, citrusy, deeply aromatic, and meant to be shared. The pork marinates overnight, soaking up orange, lime, garlic, and spices until it becomes something entirely its own.

We roast it low and slow until it’s tender enough to slice, then turn it into tacos piled high with cotija, pickled red onions, crema, and plenty of lime. It’s not complicated. It just takes its time, so make this on a weekend!

Call your friends, chill a bottle (or two) of ‘Sunshower’ Carbonic Red, and you’ve got yourself the most delicious dinner party!

Ingredients:

For the pork + marinade:

  • 3–4 lb pork shoulder (boneless or bone-in)

  • 1 cup fresh orange juice

  • 1/4 cup fresh lime juice

  • 1/4 cup olive oil

  • 6–8 cloves garlic, finely minced

  • 1 tbsp dried oregano

  • 2 tsp ground cumin

  • 2-3 tsp salt

  • 1 tsp black pepper

  • 1 onion, sliced

  • orange zest for extra brightness

For serving (tacos):

  • Warm corn tortillas (we love to grab these from Rancho Gordo or La Mexicana Tortilleria)

  • Crumbled cotija cheese

  • Fresh lime wedges

  • Pickled red onions

  • Crema or sour cream

  • Avocado

Directions:

Marinate Overnight - Whisk together orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper. Place the pork in a large dish or sealed bag with sliced onions and pour the marinade over top.

Cover and refrigerate overnight (8–12 hours minimum). This is where the flavor builds—don’t rush it.

Before cooking, let the pork sit out and come to room temperature for about 30–45 minutes so it cooks evenly.

Preheat oven to 325°F. Place the pork and marinade into a roasting dish and cover tightly with foil.

Roast for about 3.5–4.5 hours, until the pork is fork-tender and deeply fragrant. It should slice easily but still hold its shape.

Let the pork rest for 15–20 minutes before slicing into thick pieces or rustic chunks.

Warm your tortillas and layer in the mojo pork. Top with cotija, pickled red onions, avocado, and crema.

Finish with a generous squeeze of lime.

Hot Tips:

Pair with a chilled bottle of Sunshower Carbonic Red, a table full of friends, and nothing else on the agenda.

Leftovers (if there are any) make incredible Cubanos the next day.

Alli van Zyl