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.