Cuban Mojo Pork
Boston butt marinated in mojo sauce made from fresh orange and lime juice, garlic, cumin, oregano and cilantro. Delicious in sandwiches or as a main dish.
Ingredients
- preheat oven to 425 degrees
- yield: 8 to 10 servings
- 3/4 cup fresh squeezed orange juice
- 3/4 cup cooking oil
- 1/2 cup fresh squeezed lime juice
- 1/2 orange sliced with peel on
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 lime sliced with peel on
- 1 sweet onion peeled and sliced in half-moons
- 6 to 8 large garlic cloves peeled and smashed
- fresh cilantro a handful of leaves
- 3 to 4 pound boneless Boston butt pork shoulder, tied
- Kosher salt
- ground black pepper
- 1 cup water
Instructions
- Add first 11 ingredients to a large plastic ziplock bag. Close bag and gently shake it to mix ingredients.
- Add Boston butt. Close bag and turn over several times to evenly distribute marinade ingredients.
- Marinate for at least 4 hours up to overnight. Turn bag over several times while marinating. Remove marinated pork from refrigerator and keep at room temperature at least one hour before cooking. Tip: place marinade bag on a rimmed baking sheet in case it leaks.
- When ready to cook, preheat oven to 425 degrees.
- Remove meat from marinade bag and place on a baking rack inside large baking pan. Season all sides with salt and pepper.
- Pour marinade in the bottom of the pan along with 1 cup water.
- Roast at 425 degrees for 30 minutes.
- Reduce temperature to 350 degrees and cook for 2 hours or until internal temperature reaches 175 degrees. Baste with marinade several times while cooking. Add more water to marinade if necessary. Note: if you want to pull the pork instead of slicing, cook to an internal temperature of 190 degrees.
- Remove to cutting board. Tent with aluminum foil and let rest 30 minutes before slicing.
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