Recipe courtesy of Omarcitos Latin Cafe
Recipe courtesy of Omarcitos Latin Cafe
Cuban Style Mojo Lechon
Getting reviews...
- Level: Easy
- Total: 1 day 4 hr 5 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 911
- Total Fat
- 70 g
- Saturated Fat
- 20 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 50 g
- Cholesterol
- 201 mg
- Sodium
- 189 mg
- Level: Easy
- Total: 1 day 4 hr 5 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 911
- Total Fat
- 70 g
- Saturated Fat
- 20 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 50 g
- Cholesterol
- 201 mg
- Sodium
- 189 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- In a blender, combine the orange juice, olive oil, vinegar, Spanish all-purpose seasoning, cumin, pepper and garlic and blend until smooth. This will be your marinade.
- With a sharp knife, make several deep cuts in the meat of the pork shoulder. Place the pork in a large bowl and pour the marinade over the entire pork shoulder. Place in the refrigerator and let marinade for 24 hours, flipping the pork over after 12 hours.
- Preheat the oven to 350 degrees F.
- Remove the pork from the bowl and place fat side up in a large roasting pan without a rack. Pour over the marinade. Cover the pan with foil and roast until fork-tender, 2 hours 30 minutes to 3 hours. When the pork is just about done, uncover and raise the oven temperature to 400 degrees F. Roast the pork for an additional 30 minutes to allow the top to brown and the skin to crisp up. The pork is ready when it is fork-tender, easily falls off the bone and the skin is crispy. (If you like, you can use a probe thermometer. The pork is done when the thermometer reads 190 degrees F.)
- Let cool for 10 minutes, then remove the pork from the roasting pan. Remove the skin from the pork and set aside. Reserve the liquid from the roasting pan and set aside. Shred the pork completely and use the reserved drippings as a sauce to pour over. Enjoy. ¡Buen provecho!
