Cuban Mojo Pork (Print Version)
# Ingredients:
01 -
8 cloves of garlic.
02 -
3/4 cup of fresh-squeezed orange juice and its zest.
03 -
A large bunch of cilantro, finely chopped (makes 1 cup).
04 -
3/4 cup extra virgin olive oil.
05 -
1 tablespoon of fresh oregano or 2 teaspoons if dried.
06 -
1/4 cup mint leaves, chopped up.
07 -
2-3 limes, juiced for 1/2 cup of juice.
08 -
Kosher salt and some black pepper to taste.
09 -
2 teaspoons of ground cumin.
10 -
3.5 pounds of pork shoulder.
# Instructions:
01 -
Grab a food processor and whizz up the garlic, mint, cilantro, and orange juice. Toss it into a big freezer bag alongside the olive oil, zest, lime juice, oregano, and cumin.
02 -
Put the pork into the marinade-filled bag. Lay it in a dish and chill in the fridge for at least 4 hours or overnight.
03 -
Heat your oven to 425°F. Prepare a rimmed baking sheet with a wire rack. Pull the pork from the marinade, pat it dry, and season it with salt and pepper.
04 -
Roast the pork at 425°F for half an hour until it starts to get golden.
05 -
Bring the heat down to 375°F. Let it bake for another 80 to 90 minutes until it reaches 160°F inside.
06 -
Take the pork out and cover with foil for a good 20 minutes. Slice it thinly going against the grain.
# Notes:
01 -
Great with or without the bone in pork shoulder.
02 -
If you'd like a richer flavor, marinate it up to a full day.