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Cuban Mojo Pork

Name: Cuban Mojo Pork
Total time: 90 min
Yield: 4
Ingredients: 800g (shoulder) Pork; 6 cloves Garlic; 4, juiced Lime; 1, juiced Lemon; 1 tsp Cumin; 1 tsp Oregano; 4 tbsp Olive oil

Preparation time: 1 h 30
Servings: 4

Ingredients

Pork — to buy800g (shoulder)
Garlic — to buy6 cloves
Lime — to buy4, juiced
Lemon — to buy1, juiced
Cumin — to buy1 tsp
Oregano — to buy1 tsp
Olive oil — to buy4 tbsp

Preparation

Crush the garlic with a little coarse salt using a mortar and pestle (the salt helps break it down into a smooth paste rather than chunks), until you get a smooth paste.
In a bowl, mix this garlic paste with the lime juice, lemon juice, cumin, oregano and 2 tbsp of oil: this tangy, fragrant blend is called mojo criollo, the backbone of Cuban cooking.
Pierce the pork roast in several places with the tip of a knife and rub it with three-quarters of the mojo, working it well into the slits. Cover and marinate in the fridge for at least 2 hours, ideally overnight — the longer it marinates, the more flavourful and tender it will be.
Take the pork out of the fridge 30 minutes before cooking so it comes back to room temperature, which avoids a thermal shock that would toughen it.
Preheat the oven to 180°C/355°F. Season the meat generously with salt and pepper, sear it 3-4 minutes on each side in a pot with the remaining oil over high heat, until nicely browned.
Bake the covered pot for 45 minutes, then uncover and continue cooking for 15 more minutes, until the meat reaches 70°C/158°F at the core and a golden crust forms.
Let the meat rest for 10 minutes under a sheet of foil before slicing — this rest lets the juices redistribute. Spoon the reserved mojo over the slices and serve right away.

Main

Cuban Mojo Pork

Preparation time: 1 h 30
Servings: 4

Ingredients

Pork — to buy800g (shoulder)
Garlic — to buy6 cloves
Lime — to buy4, juiced
Lemon — to buy1, juiced
Cumin — to buy1 tsp
Oregano — to buy1 tsp
Olive oil — to buy4 tbsp

Preparation

Crush the garlic with a little coarse salt using a mortar and pestle (the salt helps break it down into a smooth paste rather than chunks), until you get a smooth paste.
In a bowl, mix this garlic paste with the lime juice, lemon juice, cumin, oregano and 2 tbsp of oil: this tangy, fragrant blend is called mojo criollo, the backbone of Cuban cooking.
Pierce the pork roast in several places with the tip of a knife and rub it with three-quarters of the mojo, working it well into the slits. Cover and marinate in the fridge for at least 2 hours, ideally overnight — the longer it marinates, the more flavourful and tender it will be.
Take the pork out of the fridge 30 minutes before cooking so it comes back to room temperature, which avoids a thermal shock that would toughen it.
Preheat the oven to 180°C/355°F. Season the meat generously with salt and pepper, sear it 3-4 minutes on each side in a pot with the remaining oil over high heat, until nicely browned.
Bake the covered pot for 45 minutes, then uncover and continue cooking for 15 more minutes, until the meat reaches 70°C/158°F at the core and a golden crust forms.
Let the meat rest for 10 minutes under a sheet of foil before slicing — this rest lets the juices redistribute. Spoon the reserved mojo over the slices and serve right away.