This is THE Cuban Roast Pork from the 2014 movie “Chef”, created especially for the movie by LA Korean-fusion food truck original and rockstar chef Roy Choi. Easy to make, the pork is juicy and tender (no thermometer required!) and the flavour is incredible. INCREDIBLE!!
While the rest of the word is obsessed with “50 Shades of Grey”, I am obsessed with the Jon Favreau movie “Chef”. Have you seen it? If you are a foodie, it is a must-see!
There are classic moments in the movie that only “foodies” will appreciate. Like when one of the actors is swaying away to the beat of Latin music while he rubs marinade into the pork (seriously, cooking has never been so sexy!). And the passion for cooking the food you love.
I was somewhat dubious about trying a recipe from a movie until I read that the “star” recipe was actually developed by a real chef – Roy Choi. Do you know who Roy Choi is? He is a ROCK STAR in the foodie world, known for starting the food truck movement in LA with his Korean-fusion taco truck, Kogi. Cool and talented beyond words.
I found the recipe for the Mojo marinated Cuban Roast Pork from the Chef movie here on thestar.com. And as soon as I read it, I knew it was going to be a good recipe.
When I tried it, I discovered it was a great recipe. One that I had to share with you!
This Cuban Roast Pork is really easy to make. Just whizz up a handful of ingredients for the marinade, then let it marinate overnight to get the flavours infused into the pork. This marinade REALLY infuses into the meat. You will be amazed.
It’s also much less maintenance and stress than traditional roast pork because this is meant to be cooked past overdone, long and slow until the meat is tender and juicy. The cook times I have provided yields a roast that is really tender and juicy but can still be carved. But you know what? Even if your oven is too strong, if you leave it in for too long, it is still going to work! The worst that can happen is that the meat is too tender and it becomes fall apart i.e. you simply pull shreds off with tongs instead of carving it.
Really. If that is the “dud” outcome, then in my books, this is a “foolproof” recipe.
I made this Cuban Roast Pork using Murray Valley Pork which is simply the best quality pork produced in Australia! You can’t get it at supermarkets, only at butchers, and if there’s ever a time to splurge on good quality pork, Easter is it!
OK, signing off! I really want to say I’m going to have this Cuban Roast Pork for Easter lunch. But I have cooked almost 15 kg/30 lb of pork in the past couple of weeks so I’m pretty porked out. So I think I’m going to stick with chicken this year.
Really hope you consider this pork for your Easter table though!! I promise it is worthy of being the centrepiece. 🙂 – Nagi
PS Make sure you save some Cuban Pork Roast to make Cuban Sandwiches (Cubanos)! I’ll share the recipe on Easter Monday. All you need is leftover Mojo Marinated Pork, baguettes, swiss cheese, gherkins and slices of ordinary ham. One of the BEST SANDWICHES I have never had in my life!!
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Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
Ingredients
Marinade
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander, lightly packed
- 1 tbsp orange zest
- 3/4 cup orange juice, fresh
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 garlic cloves
- 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Pork
- 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
Mojo Sauce
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper
Instructions
- Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
- Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Mojo Sauce
- Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Recipe Notes:
Nutrition Information:
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I think you’ll LOVE this Grilled Corn with Chipotle Mayo to serve on the side!
Or how about this Green Coriander / Cilantro Rice? Very on-theme! 🙂
Shari says
My husband is Cuban…and we love the movie “Chef”!… so I’m look forward to making this! One question – how do I adjust the time for a smaller roast?
Thanks!
Nagi | RecipeTin says
Hi Shari!! What size roast are you using??
Emilio says
The recipe looks delicious. I am pretty novice at cooking and what attracted me to this was that you describe it as “fool proof.” Perfect for me, especially since I am serving for a nice casual dinner with friends and wine. I’d hate to make something that people are forced to swallow down kindly. I don’t have a roasting pan so I’m wondering if you have any specific recommendations? I’d like to invest in a nice dutch oven. If I’m not able to get that before cooking this, would one of those one-time use aluminum disposable roasting pans totally screw it up? Thank you!!
Nagi | RecipeTin says
Hi Emilio! This is pretty darn safe, trust me! Anything that is cooked for a long period of time is pretty foolproof because you don’t have to worry about tough meat 🙂 And a disposable pan will be just fine!!
Salina says
This is a silly question if I have my oven to 315 and have a 4lb porkless pork butt covered with foil how many hours or will it be close to pulled pork Texture I really don’t want to mess this up :/
Nagi | RecipeTin says
Hi Salina! I haven’t made this as pulled pork before but I think if you add 1 1/2 hours to it then it will be soft enough to shred!
Karen says
Hello Nagi!! I can’t wait to try this recipe. It looks/sounds delicious! I’ll be cooking it tomorrow morning and just finished the marinade. Is it ok to marinate starting at 2PM and not put it in the oven until tomorrow morning?
Thank you!
Nagi | RecipeTin says
Absolutely Karen! That’s a great marinating length of time. I’m SO THRILLED to think that you’re making this!!
Jeff says
Two questions:
1) fat side up or down (and would you turn it once you take the foil off)?
2) what rack position in the oven?
Nagi | RecipeTin says
Hi Jeff! Fat side up and the rack placed about 1/3 from the bottom so the pork itself is around is positioned very slightly above the middle of the oven. You don’t want roast too high because then the top browns far faster than the rest of the roast – unless you have a schmancy oven with perfect heat distribution 🙂
Jeff Cowen says
Thanks. Exactly what I did, it was delicious!
Dana Zia says
I’ve got to say, your photos are stunning! You are amazing! Thanks for sharing.
Nagi | RecipeTin says
Thank you Dana!!! That’s very flattering! 🙂
Rain says
Hey Nagi, I really want to try this recipe but my family and I don’t eat pork. Is there any other meat you would recommend? I generally substitute with chicken but that won’t be very suitable for slow roasting I think
Do you have any suggestions?
Nagi | RecipeTin says
Hi Rain! Actually, chicken would be FABULOUS with this!! Slow cooked roasted chicken is lovely 🙂 I recommend roasting it in a dutch oven or covered with foil in a baking tray. Cook it for around 2 hours until the meat is practically falling off the bone. OR you could of course roast the chicken as you ordinarily do so you can carve it!
Frank says
Can’t wait !! We are doing Cuban Thansgiving feast with our family
Do you think could make this 1 day in advance then warm up prior to serving the next day ?
Nagi | RecipeTin says
Oooh, that’s SO COOL!! Yes you most certainly can. I would suggest keeping it in the roasting pan, and cover tightly with foil, then reheat on a low oven probably for around 30 to 40 minutes to warm it all the way through without cooking it again. It won’t be quite as juicy as making it fresh, but it will still be nice and juicy because all the juice is retained inside from the day before (don’t cut it!). Hope you love it!!
Judy says
Can you use a pork loin, which is what I have on hand.
Nagi | RecipeTin says
Hi Judy! You sure can, but I recommend reducing the roasting time. This recipe uses shoulder which is a tougher cut of meat and it is roasted beyond overcooked so it is very tender. Loin is leaner and a much more tender cut of meat. I would roast it so it is just cooked, beautiful and tender, just like you would for an ordinary pork roast. 🙂
rachel says
Hi Nagi, thks for the great recipe! I am trying it tomorrow!
Do i have to cut down the oven baking time ( 2.5 hr) if i am just using 1kg of pork shoulder?
thks!
Nagi | RecipeTin says
Hi Rachel! Oooh, you will LOVE it! The marinade is just brilliant. 🙂 Yes, you will need to reduce the cooking time. For a 1 kg pork….I still think it needs around 2 hours. This is roasted past well done so it becomes tender, so it does need a decent amount of time. It is better to slightly overcook it to the point that it is a bit more “falling apart” rather than undercook it so the meat is still tough. 🙂 I hope you love it!!!
rachel says
Hi Nagi, yes i tried today, is very juicy n tender!
thks again for the great recipe!
Rainer says
I tried this recipe but I took the legs of a wild boar and served it with potatoe croquettes.
It was perfect. Thank you for the recipe.
And the movie was also amazing. 😉
Kisses and hugs from Austria! 🙂
Nagi | RecipeTin says
Rainer! I love Austria! I stayed in a small town called St Jakob Im Walde at an Inn. I went to Vienna as well, but spent most of the time in St Jakob Im Walde (for horse riding!). Poster card perfect!! I am so glad to hear you loved it with boar!! I never would have imagined. 🙂 Store bought? Or did you catch it yourself?? N x
Rainer says
Oh that’s so cool that you have been to Austria. I’m glad that you had a good time here.
I didn’t catch the boar but my father did. He goes for hunting and then I have to cook what he brings home. 😉
Nagi | RecipeTin says
That is just TOO COOL!!!
Yvette Parsons says
It says to save the marinade, what for? Besides marinating meet, i cannot find what else you used it for. Am i missing something?
Nagi | RecipeTin says
Hi Yvette! It’s used in the Sauce step. 🙂
Erica says
I am using a pork butt. I have had ZERO luck with cooking pork in the past. I can’t even make pork chops.
BUT…I have hope. I didn’t have mint but still think it will be delicious.
I am going to throw it in my dutch oven and cook it low and slow.
I can almost taste those cubans already!!
Nagi | RecipeTin says
Think positively! You will be fine 🙂 Cooking it long and slow it is hard to go wrong!! 🙂 N x
jordan says
Internal temp should be 160F, not 160C. Obviously a huge difference and 160C would take an eternity and would be beyond overdone and dried out
Nagi | RecipeTin says
Thank you Jordan, a massive typo 🙂 Fixed!
Sammy says
I can’t wait to make this. Have a fam reunion coming up. Can you help me by answering. How long are Cubanos generally? 9 inches or so? How many Cubanos would a 4 lb roast make if I were using it just to make cubano sammies for the reunion? Thank you so much in advance. I am a fan of your site.
Nagi | RecipeTin says
Hi Sammy! Traditionally each sandwich is 6″/15cm long (then you cut in half to serve). But you really can make it as long as you want! There’s a recipe for Cubanos on my blog which specifies the length per serving – here you go! https://www.recipetineats.com/cuban-pork-sandwich-cubanos-from-chef-movie/
This is perfect for a family reunion because one pork feeds so many people! OH and check out the tip for freezing the cubans. SERIOUSLY! I was blow away. 🙂
jason says
Confused about this ingredient listing?
1 cup cilantro / coriander (lightly packed)
You can use cilantro or coriander?
Nagi | RecipeTin says
Hi Jason! They are the same thing 🙂 Americans call it cilantro, Australians call it coriander! 😉
Mel says
Hi Nagi, this looks delicious, can’t wait to try it out. Such a great movie as well. Probably a silly question, but if i half the recipe, and only use 1kg of pork, how long would i cook it for?
Nagi | RecipeTin says
Hi Mel! I think covered for 1 hr 45 min then uncovered for 30 minutes should do the job 🙂 And it’s not a silly question at all! It’s a good question, because unlike ingredients, you can’t just half the cooking time 🙂 Oh, speaking of ingredients, I would still use the same quantity of marinade (or 3/4 of it). Because the surface area of a 1 kg piece isn’t half the surface area of a 2 kg piece. I hope you enjoy it!! It will totally remind you of the movie – especially if you make the Cubanos!
Terry says
I have an 8 1/2 lb bone in shoulder. What do you suggest for cooking time and how much more marinade? Also, what do you put on a pork Sammy besides the pork?
Nagi | RecipeTin says
Hi Terry! If it is one piece, I would make 50% more marinade and the cook time will probably increase by around 50%. There is a link in the recipe to Cubanos which is the sandwiches made with these. If you wanted to make your own rolls, it is great with coleslaw made with a vinaigrette rather than a mayo sauce. 🙂 But I think you’ll really love the cubanos!
Stacey says
Oops, pressed the post comment tab before I rated this with 5 stars
Stacey says
Yes yes yes…..this was sumptuous! I actually was too impatient to marinate it overnight, so even though I cooked it thoroughly in the oven, it wasn’t tender enough, so I put it in the the slow cooker on low for a few hours…..OMG…..fall apart delicious, and moist, and it got nice and browned betepween the oven and the slow cooker. That marinade was divine! While is was mixing it I was smiling the whole time, I absolutely love limes, and with the orange and cilantro!!! Will use it with some variations on chicken next time, or maybe even fish or shrimp! Had to freeze most of it, cuz it’s just me eating it
Nagi | RecipeTin says
I’m so glad you enjoyed the marinade!! It’s awesome, isn’t it? I take no credit! All credit goes to Roy Choi, he is a LEGEND!! I tried it with shrimp last weekend, I had extra marinade left over so I marinated shrimp for a couple of hours then just fried them up for 2 minutes on the grill. Beeeaaauuutiful!! 🙂 PS Re: making it fall apart, I didn’t roast it to the “fall apart” stage because I wanted it to be caravel. So YES making it fall apart, either leaving it in for an extra 1 hour covered or throwing it in your slow cooker is perfect!! Mmm….with the fall apart meat you can make Mojo Sliders!! Or Cuban Tacos!! YUM YUM YUM!!! (Oh dear, your poor husband!) 🙂
Stacey says
Yep, poor husband indeed….no pork or beef! He doesn’t mind smelling it while it’s cooking, and actually does enjoy it vicariously through my enjoyment in eating it!
Nagi | RecipeTin says
No beef too!! Oh my!! So lamb & chicken? What about seafood?
Stacey says
Yes, he does eat fish and seafood, and poultry, that’s it for meat.
I eat just about EVERYTHING, with no guilt for any of it! I will not accept that sugar, salt, and pure unadulterated fat are bad for a body! My philosophy is that if I eat with joy then joy is what I ingest! And I LOVE food, and eat with pleasure!
Nagi | RecipeTin says
ME TOO!! I just try to remember to eat everything in moderation….I just keep forgetting the “moderation” part…. 😉
Maggie says
I need to check out the movie now!
The seasoning of the pork is wonderful. And the sandwich sounds even better! This is the type of recipe I need to try out as soon as I moved. No, can’t actually wait that long and will try out soon 🙂
Nagi | RecipeTin says
YES YOU DO!! The marinade is incredible, seriously incredible 🙂