Description

Recipe is straight from the movie The Chef. The mojo marinade is full of citrus, fragrant herbs and bold garlic which compliments the pork. Reserve the discarded marinade, you’ll need it create a sauce for serving and reheating for cuban sandwiches. Recipe for the Cuban Sandwich in separate recipe post. So the next time you’re feeling inspired by a food scene in a movie, don’t be afraid to try your hand at recreating it in your own kitchen. Who knows, you might just discover your new favorite dish!

Ingredients

Units Scale

4 lb pork shoulder or pork butt (boneless)
3/4 cup extra virgin olive oil
1 cup cilantro / coriander, lightly packed
1 tbsp orange zest
3/4 cup orange juice, fresh
1/2 cup lime juice
1/4 cup mint leaves, lightly packed
8 garlic cloves
1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper

Mojo Sauce

2 tbsp lime juice
1/4 cup fresh squeezed orange juice or 1 tbsp granulated sugar or coconut sugar
salt & pepper

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Instructions

For the marinade combine all ingredients in food processor, except the pork shoulder, pulse until combined. It does not have to be pureed, thicker chunks are ok.
Place pork shoulder or butt into large ziplock bag, our marinade over. Press air out of ziplock and seal. Place bag in a large bowl or shallow glass pyrex and set in fridge overnight and flip bag once after about 8 hrs.
Remove the pork from the ziplock and set aside to get to room temperature (about 1 hour). Reserve the marinade and set aside for making mojo sauce.
Preheat oven to 425 F.
Roast uncovered for 30 min. If there are juices in pan, use them to baste.
Reduce heat 375°F and roast for another 1 1/2 – 2 hours, until the internal temperature reaches 160°F (use a meat thermometer). Continue to baste every 30-40 min if there are juices.
Once this temperature is reached the pork is cooked ready for slicing! Remove from the oven and place on a platter or cutting board. Loosely cover with foil and allow to rest for 20 minutes before serving.
Mojo Sauce: pour marinade in sauce pan, bring to a boil, stirring frequently. Reduce heat to a simmer and add in fresh limes, oj or sugar, salt and pepper. Stir for another 5 minutes to slightly thicken. Remove from heat, set aside and serve immediately with sliced pork or allow to cool and store in air tight container

Notes

Can use cooking twine to secure pork butt together more for easier slicing. When the bone is removed sometimes there is some “floppy-ness” and can result in uneven roasting. Be sure to cut the twine off before serving.

Prep Time: 15 min
Cook Time: 3 hours
Category: Entree
Method: Roast
Cuisine: Latin