Cuban Roast Pork Recipe (Mojo Pork)

FOR THE MOJO MARINADE

1. Add the garlic, onion, oregano, cumin, salt and pepper to a food processor and process to form a paste. Alternatively, you can use a mortar and pestle (or molcajete) to grind by hand.
2. In a small mixing bowl, whisk together the sour orange juice and olive oil until it thickens. Stir in the seasoned garlic paste until well combined.
3. Adjust with salt and pepper and use as needed.
4. Trim excess fat from the pork shoulder. Pierce the meat with the tip of a knife to allow the marinade to enter more freely.
5. Rub the pork shoulder down with the mojo marinade and cover. Refrigerate at least 4 hours, or overnight for more flavor penetration.

FOR OVEN ROAST PORK

1. When you’re ready to cook, remove pork from refrigerator and allow to rest for 1 hour. Preheat oven to 350 degrees F (177 C).
2. Remove pork from the marinade and pat dry. Reserve the marinade.
3. Add the sliced onions to the bottom of a large roasting pan or baking dish.
4. Transfer the pork shoulder to the bottom of the roasting pan or baking dish (on top of the onions) and roast for 1 hour, turning half way through to ensure browning on all sides.
5. Lower the oven temperature to 325 degrees F (163 C). Pour the reserved marinade over the pork and cover loosely with aluminum foil.
6. Bake/Roast for 3-4 hours or longer, turning and basting frequently with the pan juices, until the internal temperature of the pork reaches 180 degrees F (82 C) when measured with a meat thermometer, or when a skewer can pierce the meat easily.
7. Remove the foil for the last 30 minutes of roasting, adding a bit of water or sour orange juice to the bottom of the pan if the meat is too dry.
8. Remove the pork to a serving dish. Cover with foil and rest for 15 minutes.
9. Carve and serve.

MOJO SAUCE/GRAVY OPTION

1. Strain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.