Description
This Juicy Cuban Mojo Pork Roast recipe, inspired by the Chef movie, features a flavorful citrus and herb marinade that tenderizes a pork shoulder to perfection. The pork is marinated overnight, then roasted to juicy tenderness with a vibrant, tangy mojo sauce on the side, making it an impressive and delicious centerpiece for any meal.
Ingredients
Scale
Marinade Ingredients
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander, lightly packed
- 1 tbsp orange zest
- 3/4 cup fresh orange juice
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 garlic cloves
- 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Pork Roast
- 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper to taste
Instructions
- Prepare the Marinade: Combine all marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped and the mixture turns into a vibrant sauce. Alternatively, finely chop or mince the garlic and herbs, then stir all marinade ingredients together in a bowl.
- Marinate the Pork: Place the pork shoulder into a large ziplock bag and pour the marinade over it. Seal the bag, ensuring the pork is well coated, then refrigerate overnight, placing the bag in a bowl to prevent any leaks.
- Bring Pork to Room Temperature: Remove the pork from the marinade and let it sit on the counter for 1 hour to reach room temperature. Reserve the marinade for serving as a mojo sauce.
- Preheat Oven: Set your oven to 220°C (425°F) or 200°C if using a fan oven, preparing for the initial high-heat roast.
- Initial Roast: Roast the pork uncovered for 30 minutes. During this time, occasionally baste the pork with pan juices to keep it moist and flavorful.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 190°C (375°F) or 170°C fan oven. Continue roasting the pork for another 1 1/2 to 2 hours. Baste every 30 minutes. Roast until the internal temperature of the pork reaches 70°C (160°F), ensuring it is cooked thoroughly while remaining juicy and sliceable.
- Optional Fall-Apart Tender Version: If you prefer the pork to be shreddable and very tender, roast it at 160°C (320°F) for about 3 1/2 hours until it easily shreds with two forks.
- Rest the Pork: Remove the pork from the oven, place it on a plate, and loosely cover with foil. Let it rest for 20 minutes to allow juices to redistribute before carving.
- Serve: Serve the pork roast sliced or shredded with the reserved mojo marinade as a dipping sauce on the side. Garnish with pan-fried orange slices and extra cilantro/coriander leaves for a fresh, vibrant presentation.
Notes
- Make sure to use pork shoulder or pork butt, never loin or leg, to avoid dryness.
- Marinating overnight allows the flavors to deeply infuse the meat.
- Bring the pork to room temperature before roasting to ensure even cooking.
- Basting frequently keeps the pork moist and enhances flavor.
- Use a meat thermometer to check for doneness at 70°C (160°F) for juicy, sliceable pork.
- For shreddable pork, longer low-temperature roasting is recommended.
- Resting the meat after roasting helps retain juices and improves texture.
- The reserved marinade makes a delicious mojo dipping sauce to complement the roast.
- Garnish with pan-fried orange slices and fresh herbs for added aroma and presentation.
