mojo pork recipe
The Best mojo pork recipe
Cuban-Style Mojo Pork with Crispy Dough
A flavorful Cuban-inspired dish featuring tender pork marinated in a tangy tomato sauce and served with a simple, crispy dough. Perfect for a weeknight meal with bold, bright flavors.
🥘Ingredients
- 2 lbs boneless pork shoulder
- 1 cup mojo sauce (see notes)
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup warm water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, combine pork shoulder with mojo sauce, black pepper, and oregano. Marinate for at least 1 hour, or up to 4 hours in the refrigerator. -
2
Preheat oven to 425°F. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into strips or small squares. -
3
Place marinated pork on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake for another 15 minutes until the pork is cooked through and slightly crispy. -
4
While the pork bakes, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in tomato sauce and vinegar, simmer for 10 minutes. -
5
Once the pork is done, brush the dough strips over the top of the pork. Return to the oven for 5–7 minutes until the dough is golden and crispy.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Oven-safe skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For the mojo sauce, blend 1 cup tomato sauce, 2 cloves garlic, 1/2 cup red wine vinegar, 1 tbsp olive oil, 1 tsp cumin, and 1 tsp sugar. Adjust seasoning to taste.
- You can substitute whole wheat flour for a healthier option in the dough.
Watch Video Of How Cuban-Style Mojo Pork with Crispy Dough Works
❓ Frequently Asked Questions About Cuban-Style Mojo Pork with Crispy Dough
How do I know when the pork is cooked through?
Use a meat thermometer to check for doneness—pork reaches a safe internal temperature of 160°F (71°C). Alternatively, cut into the thickest part and look for a pale pink center with juices running clear.
Can I substitute ground pork for the pork chops?
Yes, but adjust the cooking time. Ground pork cooks faster—simmer the mixture in the sauce for 5–7 minutes instead of searing the chops for 4–5 minutes. Keep an eye on it to avoid drying out.
What if I don’t have a Dutch oven?
A heavy pot with tight-fitting lid works just as well. Stir the sauce occasionally to prevent sticking, and cook on medium-low heat to maintain even heat.
How do I prevent the sauce from getting too thick?
Simmer the sauce uncovered for 2–3 minutes after adding the pork to reduce it slightly, but avoid boiling vigorously. If it’s too thick, thin it with a splash of water or broth.
Can I make this recipe ahead of time?
Yes! Assemble the pork mixture, cover, and refrigerate overnight. Cook directly from frozen (add 5–10 minutes to the simmering time). Reheat gently to avoid toughening the pork.
