Description
This Cuban Roasted Mojo Pork is incredibly flavorful and tender. A vibrant citrus and herb marinade infuses the pork with classic Cuban flavors, and slow roasting ensures a juicy and delicious result.
Ingredients
Ingredients:
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup fresh cilantro, finely chopped
- 1/4 cup lightly packed fresh mint leaves, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced fresh oregano (or 2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt, to taste
- Black pepper, to taste
- 3 1/2 pounds boneless pork shoulder, in one piece
Instructions
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Make Mojo Marinade:
- Food Processor Method (Recommended): In a food processor, combine the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves. Pulse until everything is finely chopped. Pour this mixture into a large, resealable plastic bag. Add the olive oil, orange zest, lime juice, minced oregano, and cumin to the bag.
- No Food Processor Method: In a large, resealable plastic bag, combine the olive oil, orange zest, orange juice, lime juice, finely chopped cilantro, finely chopped mint, minced garlic, oregano, and cumin. Seal the bag and shake well to combine.
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Marinate Pork: Add the pork shoulder to the bag with the marinade. Seal the bag tightly, removing as much air as possible. Massage the marinade into the pork to ensure it’s evenly coated.
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Refrigerate: Place the sealed bag in a baking dish (to catch any leaks) and refrigerate overnight, or for at least 4 hours. The longer it marinates, the more flavorful the pork will be.
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Preheat Oven: Preheat your oven to 425°F (220°C).
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Prepare for Roasting: Place a wire rack (such as a cooling rack) on top of a rimmed baking sheet. This will allow air to circulate around the pork for even cooking and browning.
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Roast Pork (High Heat): Remove the pork shoulder from the marinade and discard the marinade. Place the pork on the prepared wire rack. Season the pork generously with kosher salt and black pepper. Roast for 30 minutes.
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Reduce Heat and Continue Roasting: Reduce the oven temperature to 375°F (190°C). Continue roasting for another 1 hour and 20-30 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 160°F (71°C).
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Rest Pork: Transfer the roasted pork shoulder to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
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Carve and Serve: Carve the rested pork shoulder against the grain into slices. Serve immediately.
Notes
- Pork Shoulder: Pork shoulder (also called pork butt) is the best cut for this recipe. It becomes incredibly tender when slow-roasted.
- Marinade: Marinating the pork overnight is ideal for maximum flavor, but even a few hours will make a difference. Do not reuse the marinade after it has come into contact with raw pork.
- Internal Temperature: The USDA recommends cooking pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest. However, for a more traditional, fall-apart tender texture, many Cuban recipes cook the pork to a higher temperature (around 160°F/71°C as written in the original instructions). Adjust to your preference. Use a meat thermometer for accuracy.
- Serving Suggestions: This mojo pork is delicious served with rice, black beans, plantains, and a simple salad. It’s also great in sandwiches or tacos.