5-Ingredient Cuban Mojo Pork

Ingredients

• id: pork_shoulder metric: 1.5kg imperial: 3.3 lb name: pork shoulder roast

• id: sour_oranges metric: 4 oranges imperial: 4 oranges name: sour oranges, juiced (or 2 regular oranges + 2 limes)

• id: garlic metric: 8 cloves imperial: 8 cloves name: garlic, minced

• id: cumin metric: 2 tbsp imperial: 2 tbsp name: ground cumin

• id: olive_oil metric: 90ml imperial: 6 tbsp name: extra virgin olive oil

Instructions

1. Score the {pork_shoulder} in a crosshatch pattern about 1cm deep to help the marinade penetrate. Season generously with salt and pepper.

2. In a bowl, combine the {sour_oranges} juice, {garlic}, {cumin}, and {olive_oil} to create the mojo marinade. The mixture should be aromatic and citrusy.

3. Place the pork in a large dish and pour the mojo over it, turning to coat all surfaces. Marinate for at least 4 hours, preferably overnight in the refrigerator.

4. Preheat oven to 160°C (320°F). Remove pork from marinade (reserve marinade) and place in a roasting pan. Roast for 1.5 hours until internal temperature reaches 71°C (160°F).

5. Baste with reserved marinade every 30 minutes during cooking. In the final 15 minutes, increase temperature to 220°C (425°F) to crisp the exterior.

6. Let rest for 15 minutes before slicing. The pork should be tender, juicy, and infused with bright citrus and garlic flavors throughout.

Tips

Sour Orange Substitute: If sour oranges aren't available, use equal parts regular orange juice and lime juice for the closest flavor match.

Scoring Technique: Deep scoring allows the acidic marinade to penetrate and tenderize the meat while creating more surface area for flavor.

Marinating Time: The acid in citrus breaks down tough fibers, so longer marinating creates more tender results. Overnight is ideal.

Temperature Monitoring: Use a meat thermometer to ensure the pork is cooked through but not dried out. The final high heat creates a beautiful caramelized crust.

Basting Importance: Regular basting with the citrusy marinade keeps the surface moist and builds layers of flavor.

Traditional Serving: Serve with black beans, rice, and fried plantains for an authentic Cuban meal. The bright mojo flavors pair perfectly with these traditional sides.