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Mojo Pork Roast
3/4 cup extra virgin olive oil
1 cup cilantro, lightly packed
1 tbsp orange zest
3/4 cup orange juice, fresh
1/2 cup lime juice and zest of one lime
1/4 cup mint leaves, lightly packed
8 garlic cloves
2 tsp dried oregano
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb pork shoulder, skinless and boneless
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper
Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl. Save a 1/2 cup of the Marinade. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe). Remove the pork from the Marinade and rest at room temperature for at least thirty minutes.
Preheat oven to 325ºF.
Place the pork on a rack in a roasting dish (or on a couple of onions halves, to elevate the pork). Cover with a lid or double layer of foil, slightly tented so it is not pressed tightly against the pork. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
Remove from the oven and place on a plate, loosely covered with foil. Save the drippings. Rest for 20 minutes before serving with the Mojo Sauce on the side.
Place the reserved Marinade, Mojo Sauce ingredients, and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
This makes good sandwiches too. Drizzle the Mojo Sauce on the pork and serve on french bread.