Mouthwatering Cuban-Style Roast Pork Shoulder with Zesty Mojo Sauce

Get ready to tantalize your taste buds with this incredible Cuban-style roast pork shoulder! Juicy, succulent, and packed with intense porky flavor, this melt-in-your-mouth tender dish will transport you straight to Havana.

Unlocking the Magic of Mojo: The Perfect Marinade

The star of this dish is the mojo – a vibrant citrus-garlic sauce that infuses the pork with irresistible flavor. Our version combines tangy orange and lime juices with aromatic garlic, oregano, and cumin. It’s simple yet incredibly effective in transforming an ordinary pork shoulder into a Cuban masterpiece.

The Art of Slow Roasting: Achieving Pork Perfection

Mastering the technique of slow roasting is key to achieving that coveted fall-apart tenderness. We’ll guide you through the process of balancing temperature and time to ensure your pork shoulder emerges from the oven with a glistening, crispy exterior and a lusciously moist interior.

Ingredients

For the Mojo:

• 8 medium garlic cloves, minced
• 2 teaspoons (8g) ground cumin
• 2 teaspoons (8g) freshly ground black pepper
• 1/4 cup (about 1 small handful) minced fresh oregano leaves
• 1/2 cup (120ml) fresh orange juice from 1 to 2 oranges
• 1/4 cup (60ml) fresh lime juice from 3 to 4 limes
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt

For the Pork and to Finish:

• 1 (6-8 pound; 3-3.5kg) boneless pork shoulder roast, rind removed
• 1/4 cup (about 1 small handful) finely chopped fresh mint leaves
• 3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
• Lime wedges, for serving
• Steamed rice, black beans, and maduros, for serving

Directions

1. Prepare the Mojo: In a large bowl, whisk together garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil. Season generously with salt. Reserve half of the mojo in the refrigerator. Coat the pork with the remaining mojo, and if time allows, marinate for 2 hours or overnight in a sealed bag.
2. Roast the Pork: Preheat oven to 275°F. Place the pork and marinade on a foil-lined baking sheet, creating a loose tent around it. Roast for 3 hours. Increase temperature to 325°F, uncover the pork, and continue roasting for 2-3 more hours, basting occasionally, until the meat is fork-tender and the surface is crackly and brown.
3. Prepare the Sauce: Combine 1 cup of pork drippings with the reserved mojo, fresh mint, and oregano. Whisk and season with salt.
4. Serve: Shred the pork and serve with the mint mojo sauce, lime wedges, rice, beans, and plantains on the side.

Chef’s Tips

If you can find sour Seville oranges (naranjas ágrias), use their juice in place of both the orange and lime juice for an extra authentic flavor.

Nutrition Facts