Cuban Mojo Pork (Print Version)
# Ingredients:
01 -
3/4 cup extra virgin olive oil.
02 -
1 orange, zested and juiced (about 3/4 cup juice).
03 -
2-3 limes, juiced (1/2 cup juice).
04 -
1 bunch fresh cilantro, chopped fine (1 cup).
05 -
1/4 cup fresh mint leaves, chopped.
06 -
8 cloves garlic.
07 -
1 tablespoon fresh oregano (or 2 teaspoons dried).
08 -
2 teaspoons ground cumin.
09 -
Kosher salt and black pepper.
10 -
3.5 pounds pork shoulder.
# Instructions:
01 -
Blend orange juice, cilantro, mint, and garlic in food processor until smooth. Mix with oil, citrus zest, lime juice, oregano and cumin in a large bag.
02 -
Add pork to marinade bag. Place in dish and refrigerate overnight or at least 4 hours.
03 -
Heat oven to 425°F. Put wire rack on baking sheet. Remove pork from marinade and season with salt and pepper.
04 -
Roast pork at 425°F for 30 minutes until lightly brown.
05 -
Lower heat to 375°F. Cook 80-90 minutes more until internal temp reaches 160°F.
06 -
Let pork rest covered with foil for 20 minutes. Slice against the grain.
# Notes:
01 -
Works with both bone-in and boneless pork shoulder.
02 -
Can marinate up to 24 hours for more flavor.