Cuban Mojo Pork
Citrus-marinated pork with garlic, cumin, and oregano, roasted until tender. Served with rice, beans, or as a sandwich filling.
Ingredients
Method
In a large bowl, combine orange juice, lime juice, minced garlic, olive oil, oregano, cumin, bay leaves, salt, and black pepper. Whisk until evenly combined.
Place pork shoulder in the bowl with marinade, turning to coat all sides. Cover and refrigerate for at least 4 hours, or up to 12 hours, turning the meat halfway through.
Preheat oven to 375°F. Remove pork from refrigerator and let sit 30 minutes. Transfer pork and marinade to a roasting pan; arrange onion and bell pepper around it if using.
Roast uncovered for 60–90 minutes, basting pork with pan juices every 20 minutes, until internal temperature reaches 190°F and meat is fork-tender.
Remove from oven and let rest 10 minutes. Shred or slice pork; serve with pan juices spooned over top, alongside rice, beans, plantains, or in sandwiches.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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