Please wait a bit while
Loanding
For this garlic and citrus mojo pork, pork shoulder is marinated in a Caribbean inspired marinade. Serve with baked beans and fresh lime.
Ingredients
- mint leaves: 0.5 cup
- orange juice: 0.5 cup (fresh)
- oregano leaves: 0.33333 cup
- olive oil: 0.25 cup
- garlic: 8 clove (peeled)
- limes: 2 piece (juiced)
- kosher salt: 4 tsp
- ground cumin: 1 Tbsp
- smoked paprika: 2 tsp
- black pepper: 1 tsp (freshly ground)
- oregano: 1 tsp (dried)
- cayenne pepper: 0.25 tsp
- 1/2 to 4 pounds pork shoulder, bone-in or boneless: 3 piece
- yellow or white onion: 1 piece (sliced)
- water: 0.5 cup
- salt as needed:
Metric Conversion
Stages of cooking
-
Combine mint, orange juice, fresh oregano, olive oil, garlic cloves, lime juice, salt, cumin, paprika, pepper, ground oregano, and cayenne pepper in a blender; blend until smooth.
-
Poke pork all over with a small sharp knife and place into a container just large enough to fit the meat. You can also use a resealable plastic bag.
-
Pour over marinade and toss to coat. Spoon any excess marinade from the bottom of the container over the top of the meat before covering. Marinate in the refrigerator for 24 hours. You can go as few as 6 or as long as 48 hours.
-
Preheat the oven to 300 degrees F (150 degrees C).
-
Place onions in a roasting pan, and make a space in the middle. Place pork in the pan, fat side up, and transfer the marinade over the onions on each side. Pour in water.
-
Transfer into the preheated oven and roast until internal temperature reaches 190 to 195 degrees F (87 to 90 degrees C), about 5 hours. For best results baste pork occasionally with liquids in the pan. Add more water if the pan gets too dry.
-
When pork is done, remove from the oven, and cover with foil. Let rest for 1 hour.
-
Serve by tearing meat apart like for pulled pork, or by removing large chunks, and slicing. Chef John
