Dairy-Free Cuban Mojo Pork (Lechon Asado)

Instructions

1. 1In a blender or food processor, combine the 1 cup orange juice, 0.5 cup lime juice, 8 cloves garlic, 2 tsp oregano, 1 tsp cumin, 2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil. Blend these ingredients until the mixture is completely smooth, creating the mojo marinade.
2. 2Place the about 1810 g pork shoulder into a large resealable bag or a non-reactive container. Pour the prepared mojo marinade over the pork shoulder, ensuring all sides of the pork are completely coated. Seal the bag or container tightly and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight (up to 12 hours).
3. 3Preheat your oven to about 165°C (160°C).
4. 4Remove the marinated about 1810 g pork shoulder from the refrigerator. Place the pork shoulder in a roasting pan. Pour any remaining mojo marinade from the bag or container over the pork in the roasting pan. Cut the 1 large onion into quarters and arrange these quarters around the pork in the roasting pan.
5. 5Cover the roasting pan tightly with aluminum foil. Place the covered pan into the preheated about 165°C (160°C) oven and roast for 4 to 5 hours. The pork is done when it is very tender and can be easily shredded with two forks, and its internal temperature reaches at least 91°C when checked with a meat thermometer.
6. 6Carefully remove the roasting pan from the oven. Using tongs, transfer the roasted about 1810 g pork shoulder to a cutting board or platter. Let the pork rest, uncovered, for 15 to 20 minutes; this resting period allows the juices to redistribute throughout the meat, ensuring a moist result.
7. 7Using two forks, shred the rested pork shoulder into desired pieces. Remove and discard the onion pieces from the roasting pan. Serve the shredded mojo pork with compliant accompaniments such as rice or roasted vegetables.

Related Guides