mojo marinated pork
This pork is great to fill Cuban sandwiches, Marinating time is not included in the preparation time.
No Image
prep time
15 Min
cook time
2 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 3/4 cup olive oil, extra virgin
- 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 cloves garlic, minced
- 2 teaspoons oregano, dried
- kosher salt and pepper
- 3 1/2 pounds boneless pork shoulder, in one piece*
How To Make mojo marinated pork
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Step 1Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, to the food processor and pulse until everything is finely chopped
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Step 2Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin. Add the pork shoulder to the bag.
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Step 3Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
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Step 4Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
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Step 5Place 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.
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Step 6Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
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Step 7Transfer 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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