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Cuban Mojo Pork Roast
From Dorothy McNett's recipes at www.dorothymcnett.com. This style is usually done with a bone in pork shoulder roast, but can also be made with a boneless one. Delicious either way!! The more sour the oranges are, the more traditional is the taste.
1/2 cup olive oil
zest of 1 - 2 oranges
3/4 cup orange juice
zest of 1 lime
1/2 cup lime juice
1 cup of freshly chopped cilantro
1/4 cup freshly chopped mint leaves
8 - 10 cloves garlic, minced
1 jalapeno pepper, minced or other chili pepper if desired
1 tablespoon freshly snipped oregano, or 2 teaspoons dried
2 teaspoons cumin powder
1/2 teaspoon sea salt
freshly ground pepper
3 - 3 1/2 pound pork shoulder roast, bone in or boneless
Combine oil, zests and juices in a bowl. Finely dice the cilantro, mint, garlic and pepper. Add to the bowl along with oregano, cumin, salt and pepper. Place the roast in the mixture, coating it on all sides. Cover, refrigerate several hours or overnight. When ready to roast it, preheat oven to 425 degrees. Remove meat from the marinade and place it on a rack in a baking pan. Turn oven down to 375 degrees and roast for about 1 - 1 1/2 hours, or until it reaches 160-165 degrees, basting with the marinade while roasting. Remove from oven, stand about 10 - 15 minutes, carve.
Recipe created 2017-05-01.
