Photo: Mojo Marinated Pork Recipe
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
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:
- 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
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:
- 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
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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By amdenijs7
on January 01, 2013
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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!
By RuxCooks
on April 04, 2012
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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.
By BGreg
Washington D.C.
on March 31, 2012
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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!
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