Cuban Roasted Mojo Pork

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 lbs pork shoulder (bone-in or boneless)

1 cup orange juice (fresh is best)

1/2 cup lime juice (fresh)

6–8 cloves garlic, minced or smashed

1/4 cup olive oil

1 tbsp fresh oregano (or 2 tsp dried)

2 tsp ground cumin

1 tsp smoked paprika (optional, for depth)

1 1/2 tsp salt (or to taste)

1 tsp black pepper

1 large onion, sliced (optional, for roasting)

 

Instructions:

1. Make the Mojo Marinade:

In a bowl, whisk together orange juice, lime juice, garlic, olive oil, oregano, cumin, paprika, salt, and pepper.

2. Marinate the Pork:

Place pork shoulder in a large dish or zip-top bag.

Pour marinade over it, making sure it’s well coated.

Cover and refrigerate for at least 6 hours (overnight for best flavor). Turn pork halfway through marinating.

3. Prepare for Roasting:

Preheat oven to 275°F (135°C).

Place pork shoulder in a roasting pan with the marinade. Add sliced onions if using.

Cover tightly with foil.

4. Slow Roast:

Roast for 4–5 hours, until pork is very tender and easily shreds with a fork.

For crispy edges, uncover pork during the last 30 minutes and raise oven to 400°F (200°C).

5. Serve:

Shred pork, drizzle with some of the pan juices, and serve with rice, black beans, or Cuban bread.