Ingredients
- ¼ cup extra‑virgin olive oil
- 1 tbsp orange zest
- ¾ cup fresh orange juice
- ½ cup fresh lime juice
- 1 cup cilantro, finely chopped
- ¼ cup mint leaves, finely chopped
- 8 cloves garlic, minced
- 1 tbsp fresh oregano (or 2 tsp dried)
- 2 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 3–4 lb pork shoulder (bone‑in or boneless)
Instructions
1. Combine olive oil, orange zest, orange juice, lime juice, cilantro, mint, garlic, oregano, cumin, salt, and pepper in a bowl or food processor.
2. Pour marinade into a large zip‑top bag, add pork, seal, and marinate in refrigerator for at least 4 hours or overnight.
3. Preheat oven to 425°F (220°C). Remove pork from marinade, discard marinade, pat pork dry, season with salt and pepper.
4. Roast pork uncovered for 30 minutes until lightly browned.
5. Reduce oven temperature to 375°F (190°C), pour reserved marinade over pork, and roast for 1–1½ hours more until internal temp reaches 160°F (70°C).
6. Transfer pork to a cutting board, cover loosely with foil, and let rest for 20 minutes.
7. Slice against the grain and serve with additional mojo sauce if desired.
Notes
• Marinating overnight deepens flavor. • Start high heat for crust, finish low for tenderness. • Always rest before slicing. • Slice against the grain for best texture.
- Prep Time: PT15M
- Cook Time: PT1H30M
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 607
- Sugar: 3g
- Sodium: 85mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 29g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 61g
- Cholesterol: 159mg