Think of this as Latin pulled pork. There are so many ways to use this incredibly tender, flavorful roasted pork. Stuff it into a soft roll with ham, Swiss cheese, yellow mustard and thinly sliced dill pickles and you’ve got yourself an authentic Cuban sandwich. Serve piled high alongside a heaping serving of rice and black beans or simply load it all onto corn tortillas and drizzle with a little extra Mojo sauce mixed with pork drippings. Any way you slice it (or shred it) you’ll find yourself in mojo heaven! Enjoy!
In a blender, combine all ingredients for mojo. Blend until garlic is minced and cilantro is finely chopped.
Pour marinade over the pork and seal. Work the marinade around to coat evenly.
Prepare two large pieces of heavy-duty foil, one on top of the other on a rimmed baking tray.
- ¼ cup olive oil
- lime zest from one large or two small limes
- 1 cup orange juice
- juice from one large lime or two small limes
- 1 cup loose packed cilantro
- 2 tablespoons mint (optional)
- 10 garlic cloves
- 2 tablespoons fresh oregano or 2 teaspoons dried
- 1 tablespoon cumin
- 1 teaspoon salt
- 1- 4 pound or larger boneless pork shoulder roast
- In a blender, combine all ingredients for mojo. Blend until garlic is minced and cilantro is finely chopped.
- Place the pork shoulder into a large resealable plastic bag. Pour marinade over the pork and seal. Work the marinade around to coat evenly. Place in refrigerator overnight turning once.
- When ready to cook, preheat oven to 300 degrees F. Prepare two large pieces of heavy-duty foil, one on top of the other on top of a rimmed baking tray.
- Place the pork shoulder in the center, lifting the edges of the foil slightly before pouring the marinade over the pork to keep it from leaking. Generously season the pork with salt before sealing the foil. First the top sheet, then the second sheet of foil, crimping to seal well.
- Place in the oven and allow to roast for 3½ hours.
- Remove pork from oven and increase the temp to 350 degrees F. Carefully pull back the foil, exposing the pork, yet still holding juices in. Continue roasting for another hour, basting with the pan juices occasionally, until you have a nice brown surface.
- Remove the pork from the oven and allow to rest 15 minutes before shredding.
- Pour the remaining juices into a bowl. Shred the pork and drizzle with the pan juices. Serve with rice and beans, in a Cuban sandwich or on corn tortillas. Enjoy!
