Flavorful Cuban Roast Mojo Pork (Printable Version)
# What You'll Need:
→ For the Pork
01 -
2.5–3 kg bone-in pork shoulder roast with fat cap
→ For the Mojo Marinade
02 -
14 garlic cloves, divided (4 for marinade, 10 for stuffing)
03 -
1 large onion, white or yellow, roughly chopped
04 -
120 ml olive oil
05 -
1 tablespoon dried oregano
06 -
2 teaspoons salt
07 -
1 teaspoon ground black pepper
08 -
250 ml freshly squeezed orange juice (preferably sour orange if available)
09 -
60 ml freshly squeezed lime juice
10 -
60 ml freshly squeezed lemon juice
# Step-by-Step Directions:
01 -
Place 4 garlic cloves and the chopped onion into a food processor. Blend until a coarse paste forms, resembling the texture of rice.
02 -
Heat olive oil in a medium saucepan over medium-high heat. Add the garlic-onion paste and sauté for 2 minutes, stirring frequently. Remove from heat and stir in dried oregano, salt, and pepper. Add orange juice, lime juice, and lemon juice, combining thoroughly. Set aside 1 cup of marinade for serving later.
03 -
Place pork shoulder in a large baking dish, fat side up. Using a sharp knife, gently loosen the fat cap from the meat, leaving the last third attached to ensure a crispy crust forms during roasting. Poke 10 deep holes evenly in the meat and insert 1 garlic clove into each.
04 -
Pour remaining mojo marinade over the entire pork, ensuring marinade is rubbed into the garlic-filled incisions. Cover the dish tightly with foil and refrigerate for at least 4 hours, preferably overnight for enhanced flavor.
05 -
Preheat oven to 230°C. Remove pork from refrigerator and let sit at room temperature while oven preheats. Roast uncovered for 20 minutes to develop a caramelized exterior. Reduce oven temperature to 110°C and continue roasting for approximately 25 minutes per 450 g of pork, until an internal temperature of 63°C is reached. About two hours into cooking, loosely cover the pork with foil to prevent excessive browning.
06 -
Once roasted, remove pork from oven and keep covered. Let rest for 20 minutes before slicing or shredding. Serve warm, accompanied by reserved mojo sauce and cooking juices.
# Helpful Notes:
01 -
Marinating the pork overnight intensifies the flavor and tenderness of the final dish.
02 -
Inserting garlic cloves into deep incisions ensures aromatic seasoning throughout the pork.
03 -
Maintain a low and slow roasting temperature; increasing the heat can make the pork tough.
04 -
A meat thermometer is recommended for optimal accuracy; pork is done at an internal temperature of 63°C.
05 -
Resting allows the juices to redistribute, keeping the pork moist.