Cuban Mojo Pork with Sweet Potatoes

Ingredients

• about 1360 g Pork shoulder
• 1 cup Orange juice
• 0.5 cup Lime juice
• 8 cloves Garlic
• 2 teaspoons Oregano
• 1 teaspoon Cumin
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 large Sweet potatoes
• 1 medium Red onion

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 cup of orange juice, 0.5 cup of lime juice, 8 cloves of garlic, 2 teaspoons of oregano, 1 teaspoon of cumin, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of olive oil in a blender. Blend until the mixture is smooth.
2. 2Place the about 1360 g of pork shoulder in a large resealable bag or a non-reactive container. Pour the prepared mojo marinade over the pork, ensuring it is fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
3. 3Preheat your oven to about 165°C (160°C). Transfer the marinated about 1360 g of pork shoulder and all the marinade into a Dutch oven or a large roasting pan. Cover the pan tightly with a lid or aluminum foil.
4. 4Bake the covered pork for 3 hours and 15 minutes, or until it reaches an internal temperature of 88°C and is very tender when pierced with a fork.
5. 5While the pork is baking, peel the 2 large sweet potatoes and the 1 medium red onion. Cut the sweet potatoes into 2.54 cm cubes and the red onion into 2.54 cm wedges. In a large bowl, toss the sweet potatoes and red onion with the remaining 1 tablespoon of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly coated.
6. 6After the pork has baked for 3 hours and 15 minutes, carefully remove the lid or foil. Arrange the seasoned sweet potatoes and red onion around the pork in the Dutch oven or roasting pan. Return the pan to the oven, uncovered, and continue baking for another 45 minutes, or until the sweet potatoes are tender and lightly caramelized, and the pork easily shreds with two forks. The pork should reach an internal temperature of 90.56-96.11°C (90-96°C) for optimal shredding.
7. 7Carefully remove the Dutch oven or roasting pan from the oven. Let the pork and vegetables rest for 10 minutes; this allows the juices in the pork to redistribute, making it more tender. After resting, use two forks to shred the about 1360 g of pork shoulder directly in the pan, mixing it with the pan juices and roasted vegetables, then serve immediately.

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