Cuban-Style Roast Pork Shoulder With Mojo Recipe
"The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. That's when I decided to work on my own recipe...."
INGREDIENTS
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For the Mojo:
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8 medium cloves garlic, minced
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2 teaspoons (8g) ground cumin
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2 teaspoons (8g) freshly ground black pepper
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1/4 cup (about 1 small handful) minced fresh oregano leaves
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1/2 cup (120ml) fresh juice from 1 to 2 oranges (see note)
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1/4 cup (60ml) fresh juice from 3 to 4 limes (see note)
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1/4 cup (60ml) extra-virgin olive oil
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Kosher salt
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For the Pork and to Finish:
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1 (6- to 8-pound; 3 to 3.5kg) boneless pork shoulder roast, rind removed
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1/4 cup (about 1 small handful) finely chopped fresh mint leaves
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3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
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Lime wedges, for serving
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Steamed rice, black beans, and maduros, for serving
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