Mojo Marinated Pork

Total Time:
3 hr 25 min
Prep:
40 min
Cook:
2 hr 45 min

Yield:
8 sservings
Level:
Easy

Ingredients
  • 4 1/2 cups fresh orange juice, divided
  • 1 1/4 cups fresh lime juice, divided
  • 1 orange, zested
  • 1 lime, zested
  • 1/2 cup finely chopped fresh oregano, divided
  • 12 cloves garlic, coarsely chopped
  • 1/2 cup olive oil
  • 1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
  • Salt and freshly ground black pepper
  • Mojo Dipping Sauce, recipe follows
  • Plantains with Rum and Brown Sugar, recipe follows
  • Mojo Dipping Sauce:
  • 8 cloves garlic
  • 1 serrano chile, chopped
  • 3 tablespoons chopped cilantro leaves
  • Salt
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup extra-virgin olive oil
  • Plantains with Rum and Brown Sugar:
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown muscavado sugar
  • 3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices
  • 1/2 cup dark rum
Directions

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.

Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Mojo Dipping Sauce:

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

Plantains with Rum and Brown Sugar:

Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.


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3.9 23
Maybe I'm slow. Maybe i did something wrong. The zest of an entire orange was wayyy too much. The bitterness of the orange zest overpowered the dish. It could have been awesome but this missed the mark. It's also unclear how long you're supposed to cook the pork. I'll try this again without the zest. I ruined a $17 pork roast *sad face* item not reviewed by moderator and published
AMAZING! I made this for my family and everyone loved it!!! I followed another reviewer & cooked it in the crock pot, It turned out so moist and pulled apart perfectly. Plantains were so delicious & so easy to make! - I used a 4.88 lb pork shoulder & followed the marinating directions exactly except I used dried oregano -After rolling the pork in the oil & oregano mixture I poured the marinade over the pork & let it sit overnight. -I cooked it in a crock pot on high heat for about 5 hours. -When I put the pork in the crock I only poured in enough marinade to come up a little less than half way up the pork. (threw away the rest). I periodically scooped marinade out of the crock pot and poured it over the pork. -I did not have a thermometer - I just stopped cooking it whenever the pork began to easily pull apart with a fork. (about 5 hours) -I removed the pork from the crock pot & marinade and pulled it apart with 2 forks I served with rice & beans item not reviewed by moderator and published
Rather disappointed with the writing of this recipe. Followed as best as we could, but the end product didn't turn out very well. For being a recipe listed as "Easy", the quantity of the ingredients, time to put together, and lack of direction made it anything but. Please consider adding the following instructions: - How long do you cook at 375? Total cooking time says 2hrs 45min, but ours reached internal temp 150 in an hour of total cooking time and was very tough when we pulled it out. Should it be more 'low-n-slow'? - When and where do you add the zested lime and orange? - Is the Orange/Lime Juice concoction the marinade or the glaze? We assume its the marinade, as it contained the only listed acidic ingredients. If this is the case, do you continue to baste the cooked pork with marinade that contained raw pork overnight? item not reviewed by moderator and published
I am anticipating great things but cannot confirm since I am currently marinating the roast. I am HOPING I interpreted the directions correctly, because I found it very confusing as to whether the roast was to marinate in only the olive oil/oregano mixture or if that was to be added to the reduced juice concoction. Seeing that there didn't seem to be much in the way of a marinade with only the olive oil/oregano, I took a gamble that the pork was to marinate in all of it. This will be a departure from our traditional pork roast, and I couldn't be more excited! I will post results tonight! Cheers everyone! item not reviewed by moderator and published
So I had some trouble with the directions; well they are terrible to say the least so I finally got it broken down this should help everybody out: 1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight. 2. Remove pork from marinade (reserve marinade season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes. item not reviewed by moderator and published
When I first read this recipe, I didn't think there was anyway it would turn out this good. Boy was I wrong. However, I did cook it a little differently. I ended up cooking on 275 for about 4 1/2 hours and then I used the broiler for the last 20 minutes while I put the marinade on and let it get a little golden brown. It takes some planning around the marinade part, we ended up marinating it for about 18 hours and as mentioned above, it turned out amazing and I highly recommend it. Way to go Bobby! item not reviewed by moderator and published
Outstanding recipe! Never fails! item not reviewed by moderator and published
Great, simple recipe for pulled pork. I do it a little different, though. Pulled pork was meant to be smoked, so instead of roasting this in the oven, after a 12-124 hour marinade, I smoke it at 250 degrees until the middle reads 200 degrees on my temp probe. Rest, pull, drizzle with the dipping sauce, and enjoy! item not reviewed by moderator and published
This is a good recipe, but there's a reason Roberto Guerra beat him in the Throwdown, lol. I've done both, and La Caja China's Pierna Criolla a Lo Caja China, runs circles around this. Bobby's Plantains with Rum and Brown Sugar, however, are amazing! -Perry Burnin' Love Blog item not reviewed by moderator and published
The directions were a little sketchy but easy to figure out. The basting sauce is the marinade and what a marinade it is! The dipping sauce is killer! My roast came out perfect, flavor packed, juicy and dark & crispy on top. I would make this over and over. I think next time I will marinade the roast in a bag for the entire day and make more slits in the roast as well. I could have lived without the plantains but my company enjoyed them and were surprised to see them as a side dish. I plan on using the leftover dipping sauce on blackened chicken tonite. item not reviewed by moderator and published
I used a crock pot instead of oven it turned out great! I used the lime & orange zest while cooking the marinade & I did use some of the marinade while it cooked in the crock pot, but not all of it. I am glad there were reviews & comments for this recipe as I did find some of the instructions a bit confusing! item not reviewed by moderator and published