The Garden Gate Recipe Collection

Cuban Mojo Pork Roast

 

 

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 cilantro, finely chopped

• 1/4 cup lightly packed mint leaves, finely chopped

• 8 garlic cloves, minced

• 1 tablespoon minced oregano (2 teaspoons dried oregano)

• 2 teaspoons ground cumin

• Kosher salt and pepper

• 3 and 1/2 pounds pork shoulder, boneless, tied

 

Instructions

 

• If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.

• If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.

• Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.

• Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.

• Place the pork on the rack and discard the marinade. Salt and pepper the pork well.

• Roast the pork for 30 minutes. It should be lightly browned.

• Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

• Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.

• Carve against the grain and serve.