Cuban Roast Pork
Pork shoulder marinated overnight in citrus-garlic mojo, roasted until carvable and served with a sauce made by boiling the reserved marinade.
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Ingredients
- 3/4 cup extra-virgin olive oil for the marinade
- 1 cup cilantro lightly packed
- 1 tablespoon orange zest
- 3/4 cup orange juice fresh; for the marinade
- 1/2 cup lime juice for the marinade
- 1/4 cup mint leaves lightly packed
- 8 cloves garlic
- 1 tablespoon fresh oregano leaves packed; or 1/2 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt for the marinade
- 1 teaspoon black pepper for the marinade
- 4 pounds pork shoulder skinless and boneless
- 2 tablespoons lime juice for the sauce
- 1/4 cup orange juice for the sauce
- 2 tablespoons roasting pan drippings for the sauce
- salt and black pepper for the sauce, to taste
Instructions
- Blend the olive oil, cilantro, orange zest, marinade orange and lime juices, mint, garlic, oregano, cumin, salt and pepper in a food processor until the herbs and garlic are finely chopped.
- Put the pork and marinade in a large zip-top bag. Set the bag in a bowl and refrigerate overnight.
- Remove the pork from the marinade, reserving the marinade. Leave the pork out for 1 hour. Heat the oven to 425°F.
- Roast the pork uncovered for 30 minutes, then baste with the pan juices.
- Reduce the oven to 375°F. Roast for another 1 1/2 to 2 hours, basting every half hour, until a food thermometer reads 160°F in the pork.
- Transfer the pork to a plate, cover loosely with foil and rest for 20 minutes before carving.
- Put the reserved marinade, the sauce lime and orange juices, and 2 tablespoons of pan drippings in a small saucepan. Bring to a boil, season with salt and pepper to taste, then reduce the heat and simmer for 1 minute. Serve alongside the pork.
Notes
The times do not include the overnight marinade, the hour before roasting or the 20-minute rest. Never serve the reserved marinade without boiling it.
Nutrition
Serving: 1servingCalories: 541kcalCarbohydrates: 6.7gProtein: 47.1gFat: 35.6gSodium: 453mgFiber: 0.5gSugar: 3g