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Cuban Mojo Grilled Pork sliced

Grilled Cuban Mojo Pork

  • Author: Sophia Inza
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour + 15 minutes
  • Yield: 2 pork loins 1x


A simple and easy Cuban mojo pork grilled on the BBQ for a fun summertime dinner. 30 minutes and you’re ready for dinner!




Overnight Marinade:

  • 3/4 cup Mazola®  Corn Oil 
  • zest of one orange
  • 3/4 cup orange juice
  • 1/4 cup lime juice
  • 1 cup cilantro, finely chopped
  • 2 tbsp mint leaves, finely chopped
  • 10 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried cumin
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 1lb each boneless pork loins


Glaze Marinade

  • 1/2 cup Mazola®  Corn Oil
  • 1/4 cup orange juice
  • 3 cloves garlic, minced
  • 2 tbsp cilantro, finely chopped
  • 1/2 tsp. dried oregano
  • 3 mint leaves


For the Pork Loins:

  1. Rinse and pat pork loins dry. Remove any excess fat. Pierce it with a fork all over.  Set aside.
  2. Take a large zip top bag and add the 3/4 cup of Mazola®  Corn oil, orange zest, orange juice, lime juice, cilantro, mint, garlic, oregano, cumin and brown sugar. Seal the bag and shake it up to combine everything.
  3. Open it again, add the pork loins. Seal the bag, shake again, and then place in the refrigerator for at least 2 hours, but preferably overnight. 
  4. When ready to grill, remove pork from the bag and place on a dish. Discard remaining marinade in the bag.
  5. Sprinkle the pork loins with the salt and pepper all over. 
  6. Preheat all burners of grill to high (450F).  Sear all sides of the pork for 2-3 minutes each. Then turn off one section of the grill and place the pork there. The indirect heat will finish cooking it without drying it out. 
  7. Reduce the heat to medium high (around 300-350F) and cook for about an hour until pork reaches 155-160F. Check the temperature of the meat around 45 minutes or so first. Your grill may be more powerful and cook it faster.
  8. When done, remove from the grill and let it rest on a cutting board for 15-20 minutes so the juices to stay in the pork.


For the Marinade Glaze:

  1. Pour the Mazola®  Corn Oil, orange juice, garlic, oregano, cilantro and mint leaves in a small saucepan. 
  2. Bring to a boil, then reduce the heat and allow it to simmer for 5 minutes, stirring occasionally to make sure nothing sticks and the garlic isn’t burning. Set aside to cool.
  3. When ready to serve, slice the pork and serve with a spoonful of the marinade glaze over each piece.
  4. Enjoy!