Cuban Mojo Pork
Ingredients:
4 lbs pork shoulder bone-in or boneless
1 cup orange juice freshly squeezed
1/2 cup lime juice freshly squeezed
1/4 cup olive oil
8 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
1/4 cup fresh cilantro, chopped for garnish
Directions:
In a bowl, whisk together orange juice, lime juice, olive oil, garlic, oregano, cumin, paprika, salt, black pepper, and red pepper flakes.
Place the pork shoulder in a large zip-top bag or a deep dish. Pour the marinade over the pork, ensuring it is fully coated. Cover and refrigerate for at least 12 hours, preferably overnight.
Preheat oven to 275F 135C. Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade.
Cover the pan tightly with foil and roast for 4-5 hours, basting with the reserved marinade every hour.
Remove foil and increase oven temperature to 425F 220C. Roast uncovered for an additional 20-30 minutes until the pork is golden brown and crispy on the edges.
Let the pork rest for 15 minutes before shredding it with two forks. Garnish with fresh cilantro.
Serve with rice, black beans, or Cuban bread for an authentic experience.
Prep Time: 15 minutes Cooking Time: 5 hours Total Time: 5 hours 15 minutes
Kcal: 420 kcal per serving Servings: 6
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