Juicy Cuban Mojo Pork Roast Recipe

INGREDIENTS:

Marinade:

• ¾ cup extra virgin olive oil
• 1 cup cilantro / coriander (lightly packed)
• 1 tbsp orange zest
• ¾ cup orange juice (fresh)
• ½ cup lime juice
• ¼ cup mint leaves (lightly packed)
• 8 garlic cloves
• 1 tbsp fresh oregano leaves (packed) (or ½ tbsp dried oregano)
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper

Pork:

• 4 lb / 2 kg pork shoulder, skinless and boneless

Mojo Sauce:

• 2 tbsp lime juice
• ¼ cup orange juice
• Salt and pepper

INSTRUCTIONS:

1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
4. Preheat oven to 170C/325F.
5. Place the pork on a rack in a roasting dish (or on a couple of onions have, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side.

Mojo Sauce:

1. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.

Source: RecipeTin Eats

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