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Garlic and Citrus Mojo Pork
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Prep Time:
20 minutes
Cook Time:
300 minutes
Total Time:
1820 minutes
Caribbean-inspired marinated roasted pork shoulder, served with baked beans and zesty lime.
Ingredients:
  • For the marinade:
  • 1/2 cup mint leaves
  • 1/3 cup oregano leaves
  • 8 cloves peeled garlic
  • 1/2 cup fresh orange juice
  • 2 limes, juiced
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons kosher salt
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne pepper
  • For the roast:
  • 3 1/2 to 4 pound pork shoulder, bone-in or boneless
  • 1 yellow or white onion, sliced
  • 1/2 cup water
  • salt as needed
Instructions:
  • In a blender, blend mint, orange juice, oregano, olive oil, garlic, lime juice, salt, cumin, paprika, pepper, ground oregano, and cayenne pepper until smooth.
  • Using a small sharp knife, make small incisions all over the pork. Place the pork in a snug container or a resealable plastic bag.
  • Coat meat with marinade, ensuring every piece is well covered. Spoon any remaining marinade over the top of the meat. Cover and refrigerate for 6 to 48 hours.
  • Preheat the oven to 300°F (150°C) to create the perfect cooking environment.
  • In a roasting pan, nestle onions with a space in the center. Put pork in the pan, fat side up, and ladle the marinade over the onions on both sides. Add water to the pan.
  • Roast in the preheated oven until internal temperature reaches 190 to 195 degrees F (87 to 90 degrees C), about 5 hours, remember to baste occasionally with pan juices and add water if needed.
  • After the pork is cooked, take it out of the oven and gently cover it with foil. Allow it to rest for 1 hour.
  • Serve by tearing the meat apart, mimicking the texture of pulled pork, or by removing large chunks and slicing.

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