Juicy Cuban Mojo Pork Roast

Name: Juicy Cuban Mojo Pork Roast
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8, 8 -10
Cuisine: caribbean
Ingredients: 3/4 cup extra virgin olive oil; 1 cup cilantro / coriander, (lightly packed); 1 tbsp orange zest; 3/4 cup orange juice, (fresh); 1/2 cup lime juice; 1/4 cup mint leaves, (lightly packed); 8 garlic cloves; 1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano)); 2 tsp ground cumin; 1 tsp salt; 1 tsp black pepper; 4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out)); 2 tbsp lime juice; 1/4 cup orange juice; Salt and pepper

4.87 (12)

⏱ 195 mins 🍽 8, 8 -10 🌶 caribbean 🏷 Pork

This is the Mojo Marinated Roast Pork from the film Chef, created by chef Roy Choi. It features classic Cuban flavours from a zesty citrus and herb marinade that infuses deeply into the meat. Made with boneless pork shoulder, it results in an extremely tender roast ideal for carving, though cooking times for a pulled pork alternative are also provided. Perfect for a celebratory meal or for using leftovers in Cuban sandwiches.

Ingredients

3/4 cup extra virgin olive oil
1 cup cilantro / coriander, (lightly packed)
1 tbsp orange zest
3/4 cup orange juice, (fresh)
1/2 cup lime juice
1/4 cup mint leaves, (lightly packed)
8 garlic cloves
1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano))
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out))
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper

Method

Put all the Marinade ingredients into a food processor and blend until the garlic and herbs are finely chopped. You can also finely chop these ingredients by hand and mix everything in a bowl.
Transfer the pork into a large ziplock bag with the marinade. Refrigerate it overnight, placing the bag in a bowl for safety.
Take the pork out of the marinade and let it sit on the counter for 1 hour to reach room temperature. Keep the reserved marinade.
Heat your oven to 220°C/425°F (200°C fan).
Roast the pork uncovered for 30 minutes, basting it with the pan juices.
Lower the oven temperature to 190°C/375°F (170°C). Continue roasting for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature is 70°C/160°F. This yields juicy, carvable pork.
For a fall-apart tender alternative, roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat shreds easily with two forks.
Take the roast from the oven, place it on a plate and cover loosely with foil. Let it rest for 20 minutes before serving with Mojo Sauce on the side.

Nutrition (per serving)

Sodium356 mg

Recipe details

CategoryPork

Cuisinecaribbean

AuthorNagi | RecipeTin Eats