Dinner · 240 min · caribbean

Mojo Roast Pork

This is the kind of Caribbean dinner you’ll make on repeat — pork shoulder and sour oranges, 240 minutes, big payoff.

Ingredients

• 5 lb Pork shoulder
• 4 Sour oranges
• 8 cloves Garlic
• 3 tbsp Fresh oregano
• 1 tbsp Cumin
• 0.5 cup Olive oil
• 3 Bay leaves

Steps

1. Blend the sour orange juice (or 2 parts orange to 1 part lime juice), garlic, oregano, cumin, oil, and salt into mojo. It should be aggressively garlicky — this is not a subtle marinade.
2. Score the pork deeply and pour the mojo over, working it into every cut. Marinate overnight if you can; 4 hours minimum.
3. Roast at 325°F, covered, for 3 hours, basting with the pan juices. Then uncover, crank to 450°F, and roast 30 minutes more for crackling skin.
4. Rest 20 minutes — the juices need to settle back into this much meat.
5. Shred or slice and spoon the pan juices over. Serve with black beans, white rice, and yuca. The Christmas Eve centerpiece of Cuba, excellent any day.

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