Mojo Cuban Roasted Pork
Lechon con Mojo
by The Chef
Serves: 8
Notes:Flavorful and succulent this Cuban Mojo Pork recipe is infused with a citrusy, garlicky, mojo marinade, guaranteeing that this Cuban-style roast pork delivers a mouthwatering explosion of flavors in every tender, juicy bite.
Directions:
For the Mojo:
- Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. I recommend to transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing (Pork shoulder marinating in mojo will enhance the flavor).
For the Pork and to Finish:
- Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C).
- Line a rimmed baking sheet or a dutch oven with a double layer of heavy-duty aluminum foil.
- Place onion rings and put the pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside.
- Place in oven and roast for 3 hours.
- Fold back foil, increase oven temperature to 325°F (165°C), and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown (2 to 3 hours longer).
- Remove pork from oven and let rest 10 to 15 minutes.
- Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
- Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.
- Shredded pork should be served with mojo sauce, rice, beans, and plantains.
Ingredients:
For the Mojo:
- 8 medium garlic cloves, minced
- 2 teaspoons (8g) ground cumin
- 2 teaspoons (8g) freshly ground black pepper
- 1/4 cup (about 1 small handful) minced fresh oregano leaves
- If you can find sour Seville oranges (naranjas ágrias), use their juice in place of both the orange and the lime juice.
- 1/2 cup (120ml) fresh orange juice from 1 to 2 oranges (see note)
- 1/4 cup (60ml) fresh lime juice from 3 to 4 limes (see note)
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt
For the Pork and to Finish:
- 1 (6-8 pound; 3-3.5kg) boneless pork shoulder roast, rind removed
- 1 large onion, cut into rings
- 1/4 cup (about 1 small handful) finely chopped fresh mint leaves
- 3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
- Lime wedges, for serving
- Steamed rice, black beans, and maduros, for serving
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