Cuban Mojo Pulled Pork
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
For the Mojo:
  • 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
Instructions
For the Mojo:
  1. In a blender, combine all ingredients for mojo. Blend until garlic is minced and cilantro is finely chopped.
For the Pork:
  1. 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.
  2. 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.
  3. 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.
  4. Place in the oven and allow to roast for 3½ hours.
  5. 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.
  6. Remove the pork from the oven and allow to rest 15 minutes before shredding.
  7. 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!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2016/10/25/cuban-mojo-pulled-pork/