Serves 8
390 min
Cuban-Style Roast Pork Shoulder with Mojo
Recipe GLPRdb8d9b0c578247
A succulent slow-roasted pork shoulder infused with a vibrant garlic-citrus mojo marinade. The pork is first braised low and slow, then finished at higher heat to develop a caramelized, crackling exterior. Served with fresh mint and oregano mojo, lime wedges, and traditional Cuban sides of rice, black beans, and fried plantains.
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Ingredients
8 medium cloves Garlic cloves, minced
2 teaspoons Ground cumin
2 teaspoons Freshly ground black pepper
¼ cup Fresh oregano leaves, minced
½ cup Fresh orange juice
¼ cup Fresh lime juice
¼ cup Extra-virgin olive oil
Kosher salt, to taste
7 pounds Boneless pork shoulder roast, rind removed
¼ cup Fresh mint leaves, finely chopped
3 tablespoons Fresh oregano leaves, finely chopped
Lime wedges, for serving
Directions
Prepare the mojo marinade by combining the minced garlic, ground cumin, freshly ground black pepper, and minced oregano in a large bowl. Whisk in the fresh orange juice, fresh lime juice, and extra-virgin olive oil until well combined. Season the mixture generously with kosher salt to taste. Divide the mojo in half: transfer one portion to a sealed container and refrigerate for later use. Place the pork shoulder into the remaining mojo, turning it to coat all sides thoroughly. If time allows, transfer the pork and marinade to a large resealable plastic bag, seal, and refrigerate for at least 2 hours or up to overnight for deeper flavor development.
Position an oven rack to the lower-middle position and preheat the oven to 275°F (135°C). Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Transfer the marinated pork and all accumulated juices onto the prepared baking sheet. Fold the foil up and around the pork, crimping the edges to create a loose seal while leaving space for steam circulation. Place in the preheated oven and braise for 3 hours without opening.
After 3 hours, carefully fold back the foil to expose the pork. Increase the oven temperature to 325°F (165°C). Continue roasting, basting the pork with the accumulated pan juices every 20 to 30 minutes, until the pork is fork-tender with almost no resistance when a metal skewer or knife is inserted, and the exposed surface has turned crackling and brown. This final roasting phase should take 2 to 3 hours. Once fully cooked, remove the pork from the oven and allow it to rest, uncovered, for 10 to 15 minutes before carving.
Pour all accumulated pork drippings and juices into a bowl. Discard most of the liquid, reserving only 1 cup of the flavorful drippings. Add the reserved mojo (from step 1) to the reserved drippings along with the freshly chopped mint and oregano. Whisk all ingredients together until combined, and adjust seasoning with additional salt as needed.
Shred the rested pork using two forks or a pair of meat shredders, discarding any large pieces of fat if desired. Transfer the shredded pork to a serving platter. Serve alongside the fresh mint and oregano mojo sauce, lime wedges, steamed rice, black beans, and fried plantains. Reserve any leftover pork for use in sandwiches or other dishes.
