Cuban Mojo Marinated Pork

Name: Cuban Mojo Marinated Pork
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8-10 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 mint leaf, lightly packed and finely chopped; 8 garlic cloves, minced; 1 tablespoon oregano, minced (2 teaspoons dried oregano); 2 teaspoons ground cumin; 1 teaspoon kosher salt (recipe didn't have a measurement I guesstimated based on what I did); 1 teaspoon black pepper (recipe didn't have a measurement I guesstimated based on what I did); 3 1/2 lbs boneless pork shoulder

Submitted by Chris J.

"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. I found this recipe on Pinterest with a link to a blog by "The Food Charlaton". I am posting the recipe exactly as found. This was so delicious and I can't wait to make it again!"

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Ready In:: 2hrs 10mins
Ingredients:: 12
Serves:: 8-10

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 mint leaf, lightly packed and finely chopped
8 garlic cloves, minced
1 tablespoon oregano, minced (2 teaspoons dried oregano)
2 teaspoons ground cumin
1 teaspoon kosher salt (recipe didn't have a measurement I guesstimated based on what I did)
1 teaspoon black pepper (recipe didn't have a measurement I guesstimated based on what I did)
3 ¹⁄₂ lbs boneless pork shoulder

directions

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.
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.
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
Place 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.
Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
Carve against the grain and serve.