Cuban Mojo Marinated Pork Packed

A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!.

Cuban mojo marinated pork a traditional dish, in Cuba, is very popular. Traditional ingredients include sour orange juice, fresh garlic, and salt with a variety of herbs.

This amazing recipe instead swamps out sour orange juice for fresh orange juice, orange zest and fresh lime juice, that creates the amazing flavour you are about to enjoy!

Cooking Tips For Cuban Mojo Marinated Pork

• Make sure you roast the pork using an excellent roasting pan versus using a crockpot.

• If you cook using a slow cooker, don’t expect to get that crusty exterior on the pork.

• If you have a food processor add the orange juice, cilantro leaves, mint leaves, and crushed, not minced garlic cloves, and pulse until everything is finely chopped.

• Alternately you can finely chop everything and mix it in a bowl.

• Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.

• Now add the pork to the zip lock bag.

• Place the zip lock bag in the fridge. Allow it to sit for 8 hours or overnight in the fridge. Remove from the fridge 30 minutes prior to roasting).

• Leftover cooked pork should be wrapped tightly and refrigerated as soon as possible. Do not leave  pork at room temperature for more than two hours.

• If cooked pork is not going to be used within four days of cooking, it should be frozen.

 Cuban Mojo Marinated Pork Recipe
This amazing recipe instead swamps out sour orange juice for fresh orange juice, orange zest and fresh lime juice, that creates the amazing flavour you are about to enjoy!



Ingredients

•  3/4 cup extra-virgin olive oil
•  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 garlic cloves, minced
•  1 tablespoon minced oregano (2 teaspoons dried oregano)
•  2 teaspoons ground cumin
•  Kosher salt and pepper
•  3 and 1/2 pounds boneless pork shoulder, in one piece*

Instructions

1. If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
2. If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
3. Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
4. Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
5. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
6. Roast the pork for 30 minutes. It should be lightly browned.
7. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
8. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
9. Carve against the grain and serve.

Recipe Adapted : Cuban Mojo Marinated Pork Packed @ thefoodcharlatan

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