adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cuban-Style Roast Pork
Cuban-Style Roast Pork
0 Likes
Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Marinate roast pork in zesty garlic-citrus mojo for juicy, flavorful meat. Transform leftovers into tasty Cuban sandwiches. Impress your family with two delicious meals!
Ingredients:
  • 6-8 pound bone-in Boston butt or pork shoulder
  • For the mojo marinade:
  • 1 head garlic (about 10 cloves), peeled
  • 1 large white onion, roughly chopped
  • 1 1/2 tablespoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cumin
  • 1 cup grapefruit juice, from 1 medium grapefruit
  • 3/4 cup fresh lime juice, from about 8 limes
  • 1/2 cup fresh orange juice, from 1 medium orange
  • 1/4 cup white vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon cornstarch, to finish the mojo sauce
Instructions:
  • Make the mojo marinade by combining garlic cloves, chopped onion, dried oregano, salt, pepper, cumin, grapefruit, lime, and orange juices, vinegar, and olive oil in a blender or food processor. Blend until garlic and onions are finely pureed. Set aside 1 1/2 cups for the sauce and use the rest to marinate the pork.
  • Prepare the pork: Score the Boston butt with 1-inch-wide slits, 4 inches deep, being cautious around the bone. Transfer the pork to a spacious bowl or dish. Pour in the remaining mojo marinade from the blender, ensuring the pork is fully coated. Cover the dish for marination.
  • Refrigerate: Marinate the pork in the fridge for 4-12 hours. Ensure the pork is fully covered in the marinade by turning it over halfway through for optimal flavor infusion. If marinating overnight, turn it in the morning for a deliciously tender pork roast.
  • Preheat the oven to 350°F.
  • Roast the marinated pork in a roasting pan without a lid for 3 1/2 hours until internal temperature reaches 165°F when checked with a meat thermometer.
  • Let the meat rest: Take the roast out of the oven once cooked. The caramelized top is a delightful result of the sugars and aromatics present in the mojo. Cover the roast loosely with aluminum foil. Allow it to rest for 15 minutes as you warm up the reserved 1 1/2 cups of mojo sauce. Mojo is bold in flavor and can be overpowering when raw. To use it as a sauce, gently cook it to mellow the intensity.
  • Create a slurry by mixing cornstarch and 1 tablespoon of reserved mojo in a small bowl until smooth.
  • Prepare the mojo sauce: Combine the mojo sauce and cornstarch slurry in a small saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer for 5-6 minutes, stirring occasionally until the sauce thickens to the consistency of maple syrup. This enhances the flavors of garlic and onion. Transfer to a serving bowl. Serve hot, cold, or at room temperature.
  • Serve the roast pork with sauce over the sliced portions after resting. Accompany it with a side of rice, beans, and plantains. Leftovers can be refrigerated for 2-3 days and reheated in the microwave or by sautéing with mojo sauce until warmed through. Refrigerate any extra mojo sauce in a covered container.

Similar Recipes