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Cuban Mojo Grilled Pork sliced

Grilled Cuban Mojo Pork

Sophia Inza
A simple and easy Cuban mojo pork grilled on the BBQ for a fun summertime dinner. 30 minutes and you're ready for dinner!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 pork loins


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 1 lb 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:

  • Rinse and pat pork loins dry. Remove any excess fat. Pierce it with a fork all over.  Set aside.
  • 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.
  • 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. 
  • When ready to grill, remove pork from the bag and place on a dish. Discard remaining marinade in the bag.
  • Sprinkle the pork loins with the salt and pepper all over. 
  • 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. 
  • 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.
  • 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:

  • Pour the Mazola®  Corn Oil, orange juice, garlic, oregano, cilantro and mint leaves in a small saucepan. 
  • 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.
  • When ready to serve, slice the pork and serve with a spoonful of the marinade glaze over each piece.
  • Enjoy!