Cuban Pork Roast
Servings 8 +
Equipment
- Large Dutch oven
Ingredients
- 3-4 lb bone-in pork shoulder
- 4 cloves of garlic slivered
- 1½ cups freshly squeezed orange juice + zest from 1 orange
- ½ cup freshly squeezed lime juice + zest from 1 lime
- ¼ cup fresh cilantro finely chopped
- 2 tbsp fresh oregano finely chopped
- 7 cloves of garlic minced
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper to taste
- ¼ cup olive oil
Instructions
- Stab several different spots all over the pork shoulder then place the garlic slivers in all the holes.
- Place the pork in a large zip-lock bag.
- Pour the orange juice, zest, lime juice, zest, finely chopped cilantro, oregano, garlic, cumin, sea salt, freshly cracked pepper, and olive oil into a bowl and mix well to combine.
- Set aside (and refrigerate) 1/2 cup of the marinade (mojo sauce) for serving.
- Pour the remaining marinade over the pork.
- Place in the refrigerator for 24 hours.
- Remove the pork from the refrigerator at least 1-2 hours before roasting.
- Also, set out the remaining reserved marinade (mojo sauce) on the counter so it can come to room temperature before serving along with the pork.
- Preheat the oven to 300 degrees.
- Heat an oven-safe pot or large Dutch oven with a heavy bottom over medium-high heat.
- Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add it to the Dutch oven.
- Sear on all sides until golden brown, about 2 minutes per side.
- Turn off the stove and remove the pot from the heat.
- Allow the pork to cool down a bit, then pour in the reserved marinade + a cup of water.
- Place a lid on the pot and place it in the preheated oven.
- Roast the pork for 2 hours then remove the lid and continue roasting for another 2-3 hours, or until the pork is falling off the bone and shreds easily.
- Remove the shoulder bone and any fatty pieces from the meat then shred the pork in the pot and toss with the sauce in the pot.
- Serve with rice and black beans along with the remaining marinade (mojo sauce). Enjoy!
- Side Note: If the top of your roast is getting too dark, add a loose tinfoil tent to the top of the Dutch oven. Also, if at any point throughout the cooking process the liquid in the Dutch oven gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.