Cuban recipe

Roast Pork Croquettes with Cuban Mojo Criollo

Name: Roast Pork Croquettes with Cuban Mojo Criollo
Prep time: 300 min
Cook time: 35 min
Total time: 335 min
Ingredients: 300 g cooked roast pork, boneless, with skin and excess fat removed; 80 g onion, very finely chopped; 2 garlic cloves (about 6 g), crushed; 45 ml mild olive oil; 60 g all-purpose flour; 450 ml low-sodium chicken or pork stock, hot; 30 ml sour orange juice (or 20 ml sweet orange juice and 10 ml lemon juice); ¼ teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon black pepper; Salt, only if needed after tasting the mixture; 50 g all-purpose flour; 2 eggs; 150 g fine breadcrumbs or ground unsweetened crackers; About 700 ml oil for frying (enough for a depth of 4-5 cm)

Cuban croquettes made with roast pork, garlic and sour orange: a creamy filling, a fine breadcrumb coating and a golden fry. Ideal for using up leftovers.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation5 h
Cooking35 min
Total time5 h 35 min
Servings6 appetizer servings (about 24 medium croquettes)
DifficultyMedium

When there is roast pork left over from a family dinner, these croquettes are one of the best ways to give it a second life. The meat is chopped very finely and bound with a creamy mixture made with stock, onion, garlic and a touch of sour orange, those mojo criollo flavors so recognizable on the Cuban table.

They are a variation on the classic Cuban croquettes, set apart from the beef, ham or chicken versions: here roast pork takes center stage. They come out crisp on the outside and soft on the inside, perfect as an appetizer or for nibbling at a party.

Method

Make the mixture

Chop or grind the cooked pork into small, even pieces, without turning it into a liquid paste. Keep it chilled while you prepare the other ingredients.
AI-generated image.CiberCuba
Heat the 45 ml oil over medium-low heat and sauté the onion for about 6 minutes, until softened. Add the garlic, cumin and oregano and stir for 30 seconds, without letting the garlic burn.
Add the flour and cook it for 2 minutes, stirring. Pour in the hot stock a little at a time while whisking, to avoid lumps.
AI-generated image.CiberCuba
Add the pork, the sour orange juice and the pepper. Cook over medium-low heat for about 10-12 minutes, stirring with a spatula, until the mixture is thick, pulls away from the bottom of the pan and leaves a trail that does not close up right away. Taste and adjust the salt.
AI-generated image.CiberCuba
Spread the mixture in a shallow dish. Let the intense steam dissipate for about 20 minutes, then refrigerate it covered for at least 4 hours, until cold and firm; you can do this the day before.
AI-generated image.CiberCuba

Shape, coat and fry

Divide the cold mixture into about 24 portions and shape into elongated croquettes with lightly oiled hands. If the mixture is soft, chill it longer before shaping.
AI-generated image.CiberCuba
Dip each croquette in a thin layer of flour, then in the beaten egg and then in the breadcrumbs, coating the ends well.
Heat the oil to 175 °C. Fry the croquettes in small batches for about 2-3 minutes, until evenly golden and heated through. Let the oil return to temperature between batches and do not move them right after they go in.
Remove the croquettes to a rack or paper towels and serve hot.