Cuban Mojo Marinated Pork (Dairy & Nut Free)

Instructions

1. 1In a blender or food processor, combine the 1 cup of orange juice, 1/2 cup of lime juice, 8 cloves of garlic, 2 teaspoons of oregano, 1 teaspoon of cumin, 2 teaspoons of salt, 1 teaspoon of black pepper, and 2 tablespoons of olive oil. Blend until smooth to create the mojo marinade.
2. 2Place the about 2270 g of pork shoulder into a large resealable bag or a non-reactive container. Pour the prepared mojo marinade over the pork shoulder, making sure every part of the pork is coated. Seal the bag or cover the container and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight.
3. 3Preheat your oven to about 165°C (160°C).
4. 4Transfer the marinated pork shoulder and all the marinade from the bag or container into a roasting pan. Cover the roasting pan tightly with a lid or aluminum foil.
5. 5Place the covered roasting pan into the preheated oven. Slow-roast for 4 to 5 hours. The pork is done when it is very tender and can be easily shredded with two forks. For best results, check the internal temperature with a meat thermometer; it should reach at least 90°C.
6. 6Carefully remove the roasting pan from the oven. Let the pork rest in the pan, still covered, for 15 to 20 minutes. This resting period allows the juices to redistribute, making the pork more moist and tender.
7. 7Remove the pork from the roasting pan and place it on a cutting board or in a large bowl. Use two forks to shred the pork into bite-sized pieces.
8. 8Serve the shredded pork. It is delicious served with rice, black beans, and plantains.

Related Guides