Mojo Marinated Pork

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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

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I have never done a pork roast so I was kind of nervous of doing this. Came out good but the temperature of 150 I think is a misprint. It should be 160, IMPORTANT!!!! At first taste the dipping sauce I wasn't sure about, but then I wasn't eating the meat without it!! I covered top of roast towards the end of cooking.

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To the previous reviewer, I would guess that you use the citrux mixture with the olive oil for the marinade. I think that because it later says "Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes..." So the basting sauce and marinade is the same thing.

I would combine the reduced juices with the olive oil and oregano.

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I'd like t know too! Did you marinate the port in the citrus or just glaze the roast with it?

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This sounds like a delicious recipe, but I am a bit confused. Is the 2 cups of citrus marinade only used to baste the pork for the last 30 min of cooking? Not as the 4 to 24 hr. marinade? I seem to read the recipe as marinating the pork in just olive oil and oregano? Is this correct?

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I roasted the pork longer and made the mojo dipping sauce in the blender. Other than that I followed the recipe, and it was delicious. The orange and garlic flavor on pork was so good, and the dipping sauce was fantastic.

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This pork was awesome! Garlic + Orange = crazy delicious. Thanks, Robert.

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As someone who has eaten a lot of spanish food I found the flavor was decent but the cooking time and temp seemed to be wrong, the meat was more like a medium rare / medium steak then the fork tender pulled pork that I was expecting. The cook to temp that is sugested is 150 which seems way to low, when i cook pulled pork it goes to 195 and most of the time cuban style pork is similar.

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Agree totally with Sonia, the cilantro is a new addition for that matter so is the Serrano pepper. If you want this the Cuban way the recipe is perfect without the cilantro and the pepper.

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I can't understand the craze about cilantro lately in Cuban dishes. Cilantro was not regularly used in authentic Cuban food, except in the Oriente Province (far eastern province of Cuba - the rest of the island barely even knew what it was. My mojo sauce is delicious without the use of cilantro.