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 fsgriz
Huntington, NY
on December 29, 2011
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Outstanding recipe! Never fails!
By rprice54
on June 18, 2011
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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!
By Burnin' Love BBQ
Wilsonville, 77
on November 26, 2010
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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
Read all 17 reviews