Delicious on its own, but really good when used in a “Cubano”, a traditional Cuban Sandwich. This recipe originally calls for sour oranges. I’ve never seen them in the grocery stores or markets up my way but this combination of orange juice and zest with the lime juice is equally tasty.
Mojo Marinated Pork Roast
A delicious citrus and herb marinated Cuban Mojo Roast Pork. Very good to eat as a main course, and it is also the main sandwich filling in a Traditional Cuban Sandwich.
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
Kosher salt and pepper
~3 and 1/2 pounds boneless pork shoulder, in one piece
The Fun Parts
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 to mix up the marinade, and then add the pork shoulder.
Place the zipped up bag in a baking dish (in case it decides to leak), and put it in the fridge for several hours or overnight (which is ideal).
Preheat oven to 425 degrees F. Place a wire rack over a rimmed baking sheet. Place the marinated pork shoulder on the rack and discard the marinade. Salt and pepper the pork liberally.
Roast the pork for 30 minutes. It should be lightly browned.
Turn the oven down to 375 degrees F. Roast for approximately another 1 hour and 30 minutes, or until a meat thermometer reads 160.
Transfer to a cutting board, cover with aluminum foil and let the pork roast rest for approximately 20 minutes.
Carve against the grain and serve as a main course, or in a Cuban Sandwich.