Cuban Mojo Marinated Pork Recipe

Combine garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and black pepper in a bowl to create the marinade.

Add bay leaves to the marinade and mix well.

Place the pork shoulder in a large resealable bag or dish and pour the marinade over it.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Remove the pork from the marinade and pat dry with paper towels.

Preheat the oven to 300°F (150°C).

Heat a large skillet over medium-high heat and sear the pork on all sides until browned, about 3-4 minutes per side.

Transfer the seared pork to a roasting pan.

Strain the marinade and pour it over the pork in the roasting pan.

Cover the pan tightly with foil and roast in the oven for 3-4 hours, until the pork is tender and easily shreds.

Remove the pork from the oven and let it rest for 15-20 minutes before shredding.

While the pork rests, sauté chopped onion, cilantro, and jalapeño in the skillet until softened, about 5 minutes.

Serve the shredded pork with the sautéed mixture on top, garnished with fresh cilantro.

Enjoy with rice and black beans or in sandwiches.

Equipment Needed

Dietary

Allergens