Cuban Mojo Pork
300kcal
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 clove garlic peeled and smashed
- 1 tbsp Mexican oregano or standard oregano
- 2 tsp cumin freshly ground
- kosher salt and black pepper to taste
- 3.5 pound boneless pork shoulder (pork butt)
Method
- In a food processor combine orange juice, mint, cilantro, and garlic; pulse until everything is finely chopped.
- Pour the mixture into a large zip-top bag and add the olive oil, orange zest, lime juice, oregano, cumin, and salt and pepper.
- Add the pork to the bag and press/smoosh the marinade around the meat to coat evenly.
- Marinate in the refrigerator for 24 hours.
- Preheat the oven to 425°F (220°C). Place the pork on a wire rack set over a rimmed baking sheet.
- Roast at 425°F for 30 minutes, then reduce the oven temperature to 375°F (190°C).
- Continue roasting until the pork reaches at least 160°F (71°C) internal temperature; for very tender, shreddable pork cook longer (target 185–200°F).
- Transfer the pork to a cutting board and let rest for 20 minutes before slicing or shredding.
- Season with additional salt and pepper as needed and serve. Great for Cubano sandwiches or as a main with rice and beans.
Nutrition
Calories300kcalCarbohydrates6gProtein30gFat18gSaturated Fat6gCholesterol110mgSodium500mgPotassium700mgFiber1gSugar3gVitamin A200IUVitamin C25mgCalcium40mgIron2.5mg
Notes
For very tender pork, foil-wrap the pan when the roast reaches 160°F and continue cooking to about 185–200°F. Recipe adapted from The Food Charlatan. Ideal for Cubano sandwiches.