Recipe courtesy of Subito
Mojo Marinated Pork Shoulder
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- Level: Intermediate
- Total: 1 day 6 hr 35 min (includes marinating and chilling time)
- Active: 30 min
- Yield: 3 to 4 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 337
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 94 mg
- Sodium
- 414 mg
- Level: Intermediate
- Total: 1 day 6 hr 35 min (includes marinating and chilling time)
- Active: 30 min
- Yield: 3 to 4 pounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 337
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 94 mg
- Sodium
- 414 mg
Ingredients
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Directions
- Combine the lime juice, orange juice, salt, brown sugar, oregano, cumin, pepper and garlic in a stockpot and bring to a simmer. Once the brown sugar and salt are dissolved, remove from the heat and let cool completely in the refrigerator.
- Place the pork shoulder on a large cutting board with the fat side up. With a paring knife, stab holes through the fat side and into the meat. This will help the mojo marinade permeate the meat.
- In a pot large enough for the pork shoulder, place a layer of onion on the bottom. Place the pork shoulder on top of the onions. Pour the mojo marinade over the pork shoulder. Add the rest of the onions around the pork shoulder and submerge in the marinade. If the mojo marinade does not cover the pork shoulder, add enough cold water to just cover the pork shoulder. Let marinate, covered and refrigerated, for 24 to 72 hours.
- Preheat the oven to 455 degrees F.
- Place the pork shoulder in a roasting pan fat side up. Pour the marinade and onions into the roasting pan. (Be sure the onions are submerged.) Roast for 45 minutes.
- Remove the roasting pan from the oven and lower the oven temperature to 225 degrees F. (The fat side should be charred and crispy.) Carefully flip the pork shoulder over so that the fat side is now submerged. Return to the oven to roast for an additional 90 minutes.
- Remove the roasting pan from the oven. Remove the cooked pork shoulder from the marinade and cool completely in the refrigerator. Separate the onions from the marinade and cool completely. Pour the marinade into a smaller mixing bowl and refrigerate to let cool completely.
- Remove and discard the layer of fat that will have formed on the top of the marinade. Warm up the marinade. Slice the desired amount of pork shoulder and pour a small amount of the warm marinade back onto the sliced pork shoulder.
Cook’s Note
Cooked pork shoulder may be frozen either sliced or in larger pieces in freezer bags with the cooked marinade added to it.
