Cuban Roast Pork Shoulder With Mojo
Created by ForeverMama on June 22, 2019
- Servings: 6-10
- Prep Time: 2-24h
- Cook Time: 6m
- Recipe #32643
Ingredients
- FOR THE MOJO
- 8 medium cloves garlic, minced
- 2 teaspoons ground cumin (8 grams)
- 2 teaspoons freshly ground black pepper (8 grams)
- 1/4 cup oregano leaves (fresh, minced, about 1 small handful)
- 1/2 cup fresh orange juice (from 1 to 2 oranges refer to Note, 120 ml)
- 1/4 cup fresh lime juice (from 3 to 4 limes refer to Note, 60ml)
- 1/4 cup olive oil (extra-virgin, 60 ml)
- Kosher salt
- FOR THE PORK AND TO FINISH
- 1 roast (6- to 8-pound boneless pork shoulder (rind removed, 3 to 3.5kg)
- 1/4 cup peppermint leaves (about 1 small handful finely chopped fresh mint leaves)
- 3 tablespoons oregano (about 3 very large pinches finely chopped fresh oregano leaves)
- Lime wedges, for serving
- Steamed rice, black beans, and fried sweet plantains, for serving
How to Make
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For the Mojo:
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Step 1: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt.
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Step 2: Transfer half of mojo to a sealed container and reserve in the refrigerator.
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Step 3: Add pork to the remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing (overnight is preferred).
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For the Pork and to Finish:
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Step 4: Adjust oven rack to lower-middle position and preheat oven to 275°F.
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Step 5: Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside.
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Step 6: Place in oven and roast for 3 hours.
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Step 7: Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer.
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Step 8: Remove pork from oven and let rest for 10 to 15 minutes.
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Step 9: Pour accumulated pork juices into a bowl and discard all except 1 cup.
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Step 10: Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
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Step 11: Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve rice and plantains on the side. Reserve any leftovers for sandwiches.
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NOTE: If you can find sour Seville oranges (naranjas ágrias), use their juice in place of both the orange and the lime juice.
Nutritional Facts
- Serving Size: 1 (232.6 g)
- Calories 393.8
- Total Fat - 11.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 7.8 mg
- Sodium - 102.9 mg
- Total Carbohydrate - 65.3 g
- Dietary Fiber - 5.5 g
- Sugars - 3.5 g
- Protein - 13.9 g
- Calcium - 377.8 mg
- Iron - 4.2 mg
- Vitamin C - 67.3 mg
- Thiamin - 0.4 mg