Mojo Marinated Pork

Is it cool enough for roasted pork yet? Does it need to be? Hm. Well, I made some, and so should you. This pork has all the flavor of a latin dinner, and the origin is Cuba. Mojo is a marinade made of cilantro, garlic, mint, and a few other ingredients, and it’s all that. Serve this for Sunday dinner, or for an evening with friends, you will love it! (Please keep in mind that this dish needs to be marinated overnight!)

Serve this lovely pork dish with rice, beans, salad, whatever your heart desires…..

What you will need:

  • 3 1/2 pounds boneless pork shoulder
  • 3/4 cup extra virgin olive oil
  • 1 tbsp orange zest
  • 3/4 cup orange juice, fresh
  • 1/2 cup lime juice, fresh
  • 1 cup cilantro, chopped
  • 1/4 cup mint leaves, chopped
  • 8 garlic cloves, minced
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • salt and pepper

Add the orange juice, orange zest, lime juice, cilantro, garlic, mint leaves, oregano, and cumin to a food processor or blender, and pulse until it is finely chopped. Place the pork in a large ziplock bag or large container. Add the mojo and marinate overnight.

Preheat oven to 425 degrees.

Remove the pork from the marinade. Season the pork on all sides with salt and pepper generously. Place the meat on a ribbed baking pan (even place it on a cooling rack in the baking pan, if you have one). Roast the pork. for 30 minutes, then lower the heat to 375 degrees. Roast for an additional 90 minutes.

Transfer to cutting board, let it rest for at least 15 minutes before slicing.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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