Cuban-Style Roast Pork with Mojo Sauce
Make authentic Cuban-Style Roast Pork with zesty mojo sauce—slow-roasted pork shoulder marinated in citrus, garlic, and spices for tender, flavorful results.
Recipe - Gourmet Garage Corporate
Cuban-Style Roast Pork with Mojo Sauce
Prep Time15 Minutes
Servings17
Cook Time300 Minutes
Calories347
Ingredients
1 cup fresh orange juice, divided
2/3 cup fresh lime juice, divided
1/4 cup olive oil
2 tablespoons jarred minced garlic, drained
1 tbsp kosher salt, divided
2 tsp dried oregano
2 tsp ground cumin
1 (7-8 lb) bone-in pork shoulder roast
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
lime and/or orange wedges for serving (optional)
Directions
- Line 13 x 9-inch roasting pan with foil. In small bowl, whisk 2/3 cup orange juice, 1/3 lime juice, oil, garlic, 2 teaspoons salt, oregano, 2 teaspoons black pepper and cumin. Makes about 1 1/4 cups marinade.
- Place pork in large zip-top plastic bag or large bowl; pour marinade over pork. Seal bag, pressing out excess air; refrigerate at least 4 or up to 24 hours.
- Preheat oven to 300°. Transfer pork to prepared pan; discard marinade. Tightly cover pan with foil; roast 3 hours or until internal temperature reaches 165°. Increase oven temperature to 350°. Remove foil; roast, uncovered, 2 hours or until pork is very tender and easily pulls away from the bone, basting with pan dripping every 30 minutes. Let pork stand 15 minutes.
- Pour remaining drippings in pan into medium bowl; whisk in parsley, mint, and remaining 1/3 cup orange juice, 1/3 cup lime juice and 1 teaspoon salt. Makes about 1 1/3 cups mojo sauce.
- Slice pork; serve with mojo sauce along with lime and/or orange wedges, if desired.
15 minutes
Prep Time
300 minutes
Cook Time
17
Servings
347
Calories
Directions
- Line 13 x 9-inch roasting pan with foil. In small bowl, whisk 2/3 cup orange juice, 1/3 lime juice, oil, garlic, 2 teaspoons salt, oregano, 2 teaspoons black pepper and cumin. Makes about 1 1/4 cups marinade.
- Place pork in large zip-top plastic bag or large bowl; pour marinade over pork. Seal bag, pressing out excess air; refrigerate at least 4 or up to 24 hours.
- Preheat oven to 300°. Transfer pork to prepared pan; discard marinade. Tightly cover pan with foil; roast 3 hours or until internal temperature reaches 165°. Increase oven temperature to 350°. Remove foil; roast, uncovered, 2 hours or until pork is very tender and easily pulls away from the bone, basting with pan dripping every 30 minutes. Let pork stand 15 minutes.
- Pour remaining drippings in pan into medium bowl; whisk in parsley, mint, and remaining 1/3 cup orange juice, 1/3 cup lime juice and 1 teaspoon salt. Makes about 1 1/3 cups mojo sauce.
- Slice pork; serve with mojo sauce along with lime and/or orange wedges, if desired.
