Cuban Mojo Marinated Pork Shoulder Roast

• 3 pounds pork shoulder roast
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, thinly sliced
• 2 bay leaves

Steps

1. 1 In a bowl, whisk together orange juice, lime juice, olive oil, cilantro, garlic, cumin, oregano, salt, and pepper.
2. 2 Place the pork shoulder in a large zip-top bag or shallow dish and pour the marinade over it.
3. 3 Add sliced onions and bay leaves to the bag or dish, turning the pork to coat.
4. 4 Marinate in the refrigerator for at least 4 hours or overnight.
5. 5 Preheat oven to 350°F (175°C).
6. 6 Transfer the pork with onions and bay leaves to a roasting pan.
7. 7 Roast uncovered for about 2 hours, or until the internal temperature reaches 195°F (90°C).
8. 8 Remove from oven, tent with foil, and let rest for 15 minutes before carving.
9. 9 Discard bay leaves before serving.

Equipment

• Roasting pan
• Meat thermometer
• Zip-top bag or shallow dish for marinating

Variations

• Add sliced bell peppers and potatoes to the roasting pan for a complete meal.
• Substitute chicken thighs for a quicker version.

Substitutions

• Use dried herbs if fresh cilantro isn't available.
• Substitute chicken stock for part of the citrus juices if needed.

Pairings

• Cuban bread for sandwiches
• A crisp white wine or a refreshing mojito

Nutrition

Tips

• For maximum flavor, marinate the pork overnight.
• Use a meat thermometer to ensure the pork is cooked to the correct temperature.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve with black beans and white rice.
• Pair with a fresh Cuban salad.

FAQ