Marinate overnight in the mojo sauce and the juice of 2 limes optional on the limes. Succulent and cooked in a citrus and garlic marinade the pork is cooked until the meat shreds easily.
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Uncover and roast basting several times until meat.
Mojo roast pork. In glass measure whisk together orange juice lime juice lemon juice oil oregano cumin and pepper. Cover and roast in 325F 160C oven for 1 hour. Open the top of the foil turn up the heat to 350F and roast for an additional 2 hours.
Mix in the cumin oregano and red pepper flakes. Theres nothing particularly special about my versionits largely based on the one that I saw Chef Rodriguez make with a. Place in large bowl and refrigerate turning occasionally for 8 hours.
Pork shoulder comes from the shoulder area. Combine the garlicsalt mash with the orange juice and lime juice in a gallon zip top bag and add the trimmed pork. Remove pork from oven when the fat cap is browned and crispy and the meat is fork tender.
Refrigerate for up to 24 hours 2 Place roast and marinade in roasting pan. After deboning you should have 3-4 nice size pieces of pork. When the pork is fully cooked and tender carefully.
Pour over pork and seal bag. Mash the 2 garlic cloves with the salt either using a fork or a mortar and pestle. Place the pork shoulder in the slow cooker and pour the mojo sauce over it.
Regularly baste the pork with rendered juices for the second half of the cooking process. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours. Serve it as a Sunday supper meal the first time and use leftovers for dishes like tacos gyros sheet pan nachos or stew.
The basic marinade for a Cuban-style pork roast is mojo a sauce made with the juice of sour oranges cut with garlic oregano cumin and olive oil. Directions If you have a bone in piece of pork remove bone and give to the dog. Mojo Cuban roast pork can be made with either a 4-6-pound pork shoulder or Boston butt.
Roast for 25 hours. Mojo-style Roast Pork This simple pork shoulder roast is a launching pad for a number of simple meals. Both come from the shoulder of the pig and not the rear.
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