Cuban Mojo Pork
Servings
~8-10
servingsPrep time
30
minutesCooking time
2
hoursTotal time
Ingredients
3/4 cup Extra Virgin Olive Oil
1 TBSP Orange Zest
3/4 cup Orange Juice
1/2 cup Lime Juice, Fresh
1 cup Cilantro leaves, finely chopped
1/4 cup Mint Leaves, chopped
8 cloves of Garlic, peeled and smashed
1 TBSP Mexican Oregano (standard oregano will suffice)
2 TSP Cumin, freshly ground
Kosher Salt & Black Pepper
3.5 pound of boneless Pork Shoulder/Butt
Directions
- Into a food processor, add Orange Juice, Mint, Cilantro and Garlic. Pulse until everything is finely chopped.
- Poor mixture into a Ziplock bag, and add the rest of the ingredients
- Add Pork to the bag and smoosh it around.
- Marinate for 24 hours
- Heat oven to 425 and place Pork on a wire rack on a sheet.
- After 30 minutes reduce oven to 375.
- Cook to your desired doneness (min of 160, but the longer, the softer)
- Transfer to cutting board and rest for 20 minutes before slicing and serving.
- Season with S&P as needed.
Notes
- I would foil wrap the pan of pork at 160, and continue to cook to ~185-200 for the softest pork.
- Recipe stolen from The Food Charlatan
- Yes, this is great for those Cubano sandwiches from the movie “Chef”
