Mojo Marinated Pork

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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.

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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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Outstanding recipe! Never fails!

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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!

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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

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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.

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My husband and I have made only the pork and it is delicious. It does take advance planning, but it is worth it. The pork always comes out delicious and moist. Once we did it in a slow cooker and it turned out excellent then as well.

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I followed this recipe exactly. I made the roast pork, the plantains and the mojo sauce as well. The pork was dry and tough - the flavors did not permeate at all. I was hoping it would at least look like the dish pictured here, nice piles of moist, tender, golden seasoned meat. Nope. The plantains were beautiful but tasted bad, the mojo was interesting but didn't help the pork!

Still love ya Bobby.

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Trusting that this iwonderful, still marinating. Read the reviews to fully understand the recipe. Unclear as to the orange mixture used to marinate along with the olive oil and oregano mixture. This a.m. put the orange juice, etc on the roast to marinade for 3 hrs before cooking. Will cook as said to 160 degrees for around 3 hrs. My son's Cuban Birthday dinner should be a great success!

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This is my first review of a recipe since being a member it seems like, 10 years...anyway, this is the BEST pork roast prep I've tried. The sauce is amazing and would be great on grilled chicken as well. Bobby is an awesome chef and I haven't found a recipe yet of his that doesn't work. The recipe how written may be confusing, as the marinade is only the oregano, oil, and garlic in the slits of the meat. The orange and lime is the glaze the last 30 mins. : enjoy