Cuban Roast Pork Recipe (Mojo Pork)

🧂 Ingredients

• 8-10 pound pork shoulder

  can use bone-in or boneless – can also use pork leg
• 10 cloves garlic
• 1 small onion

  chopped
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• 1/3 cup olive oil
• 1/2 cup sour orange juice

  or use 1/4 cup sweet orange juice mixed with 1/8 cup each lemon and lime juice
• 2 yellow onions

  sliced
• 1 tablespoon red wine vinegar

  (or to taste)
• 1 teaspoon chopped cilantro

Instructions

• 1 Add the garlic, onion, oregano, cumin, salt and pepper to a food processor and
  process to form a paste. Alternatively, you can use a mortar and pestle (or
  molcajete) to grind by hand.
• 2 In a small mixing bowl, whisk together the sour orange juice and olive oil until
  it thickens. Stir in the seasoned garlic paste until well combined.
• 3 Adjust with salt and pepper and use as needed.
• 4 Trim excess fat from the pork shoulder. Pierce the meat with the tip of a knife
  to allow the marinade to enter more freely.
• 5 Rub the pork shoulder down with the mojo marinade and cover. Refrigerate at
  least 4 hours, or overnight for more flavor penetration.
• 6 When you’re ready to cook, remove pork from refrigerator and allow to rest for 1
  hour. Preheat oven to 350 degrees F (177 C).
• 7 Remove pork from the marinade and pat dry. Reserve the marinade.
• 8 Add the sliced onions to the bottom of a large roasting pan or baking dish.
• 9 Transfer the pork shoulder to the bottom of the roasting pan or baking dish (on
  top of the onions) and roast for 1 hour, turning half way through to ensure
  browning on all sides.
• 10 Lower the oven temperature to 325 degrees F (163 C). Pour the reserved marinade
  over the pork and cover loosely with aluminum foil.
• 11 Bake/Roast for 3-4 hours or longer, turning and basting frequently with the pan
  juices, until the internal temperature of the pork reaches 180 degrees F (82 C)
  when measured with a meat thermometer, or when a skewer can pierce the meat
  easily.
• 12 Remove the foil for the last 30 minutes of roasting, adding a bit of water or
  sour orange juice to the bottom of the pan if the meat is too dry.
• 13 Remove the pork to a serving dish. Cover with foil and rest for 15 minutes.
• 14 Carve and serve.
• 15 Strain the drippings from the roasting pan into a bowl and skim the fat. Stir in
  vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as
  a dipping sauce or gravy.

Nutrition Info