Cuban Mojo Pork Roast
Marinade
3/4 cup EVOO 1 cup fresh cilantro 1 tsp coriander 3/4 cup freshly squeezed orange juice with pulp 1/2 cup freshly squeezed lime juice 1 tsp basil 1 tsp marjoram 1 tsp rosemary 8 garlic cloves, roughly chopped 1/2 tbsp oregano 2 tsp cumin Salt and pepper to taste |
I used this marinade on a big, cheap pork tenderloin though I think a pork shoulder would be wonderful. That being said, thaw the meat in the fridge until it is still icy. Mix all the marinade ingredients in a bowl or large measuring cup. If you are using all fresh herbs rather than the dried I have listed then add a few sprigs of each. Mix well.
Put the meat in a ziploc bag and add the marinade. Make sure it coats the meat well and put back in the fridge. Let it sit for a day...or two. Flip the back and work that marinade around the meat a few times. Discard the marinade and roast slowly till tender. I cook mine in a crock pot on low for 10 or 12 hours. But feel free to roast yours in the oven either in a cooking bag or tightly wrapped in foil at 275 degrees for 4 or more hours, depending on the size and if it is boneless or not. Let it rest a minute before serving. I plan to eat it with rice and veggies then serve pulled pork sandwiches with the leftovers. |