Mojo translates to ‘magic power’ or ‘magic charm’. Mojo Cuban Roasted Pork has flavors reminiscent of Cuban cooking but this recipe isn’t necessarily authentically Cuban. It was made popular by the movie ‘Chef’ years ago. I stumbled upon a Cuban pork recipe and had to try it; it didn’t disappoint. Citrus and herbaceous marinade with garlic and warm spice crusts a succulent piece of pork shoulder. Once it’s roasted, I like to brush it with a little honey to help it char and grill it for a few minutes to get some color and a little grilled flavor. You don’t have to grill it but I like the additional flavor the slight charring gives.Jump to Recipe
Mojo Cuban Roasted Pork is cooked for almost two hours at which time it’s good to serve with the pan juices. I love to serve Quick and Easy Homemade Cornbread to sop up the juices. Chat to you soon, take care, Lovoni xo Here are a couple more roasted pork recipes you might like to try: Roasted Pepper Pork & Saffron Risotto; Roast Pork with Apricot Stuffing & Brandy Gravy.
MOJO CUBAN ROASTED PORK
- 1/4 cup olive oil
- 2 tablespoons orange zest
- 2 tablespoons lime zest
- 1 cup orange juice
- 1/2 cup lime juice
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped fresh cilantro coriander
- 2 tablespoons chopped fresh oregano
- 8 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 to 2 jalapeños, diced
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 1/2 lbs boneless pork shoulder butt
- 2 tablespoons honey
- In a medium bowl, combine the oil, both zests, both juices, mint, cilantro, oregano, garlic, cumin, jalapeño, salt and pepper. Add the pork and turn to coat. You can leave it in the bowl and cover it, turning it occasionally, in the fridge overnight. Or, as I do, place the marinade mixture and the pork into a large re-sealable, seal the bag, place the bag in a deep bowl and refrigerate for 12 to 24 hours or overnight.
- Preheat the oven to 350°F (180°C). Grab a Dutch oven or a large ovenproof pan. Place the pork, and the marinade into the Dutch oven. Roast, covered, for 1 hour 45 minutes, turning once during cooking.
- Carefully remove the meat from the Dutch oven. Pour the liquid from the Dutch oven into a measuring jug or any sort of heatproof jug. Let sit for 5 minutes until the oil comes to the top. Spoon off and discard as much of the oil as you can. Set aside; keep warm.
- Brush the honey over the pork, sprinkle with a pinch of salt and pepper. Brown the pork over medium heat on a greased grill until the pork has some charring and grill marks appear. Very carefully remove the pork from the grill. Cover with foil and let sit for 10 minutes before cutting into slices. Serve the warm juices with the pork. Serves 8.