Cuban Mojo Marinated Pork

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 cooking 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.
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