• prep: 20 min
• cook: 4 hr
• total: 4 hr 20 min

servings:

This mojo pork is dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust that you won’t be able to get enough of! It’s made by marinating the pork in a bath of garlic, citrus, cilantro, mint, jalapeño, oregano, cumin overnight and the next day just popping it on the oven to roast low and slow for a few hours. The emerging mojo Cuban roast pork is mouthwateringly tender with subtle notes of bright, zesty, tangy, herby, garlicky, peppery flavor all at the same time. The mojo marinade is quick and easy to whip up in your food processor and can even be prepped a day ahead. This mojo pork also makes the best Cubano Sandwiches! (recipe coming next!) or it can be used in tacos, nachos, rice bowls, etc. The leftovers also freeze great – should you be so lucky.

• 4-6 pounds Boston Butt or pork shoulder (preferably bone in) (trimmed of excess fat)
• 1 tablespoon Vegetable oil
• 1 yellow onion (peeled, roughly chopped)
• 12 cloves garlic (peeled)
• 1 cup loosely packed cilantro
• 1/4 cup loosely packed mint
• 2-4 jalapenos (seeded and deveined)
• 1 1/2 tablespoons fresh oregano or (1 1/2 teaspoons dried oregano)
• 1 1/2 tablespoons ground cumin
• 2 1/2 teaspoons salt
• 2 teaspoons pepper
• 1 cup fresh orange juice
• 2 tablespoons orange zest
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 2/3 cup extra virgin olive oil
• 1 teaspoon liquid smoke (optional)

Click Here For Step-By-Step Instructions