cuban mojo roast pork.
Updated: May 25
it's very rare that I make pork - 2 things in regard to that - 1. That absolutely changes now & 2. when I do, I show all the way out, either tackling something I've never made before or making something fit for a special occasion. For reasons unknown I've been subconsciously fearful of making pork, could be because I didn't grow up eating it almost at all, so it's always felt foreign to think about cooking it - outside of bacon, a specialty ham or pork sausage 😩. In the spirit of growth and stepping outside of comfort zones, I'm taking on the world one pork butt at a time 💪🏼.
I made this savory and succulent roast pork as one of my main dishes for easter dinner (I know "1 of" sounds OD but we feasted that day so that should make it sound a lot less gluttonous 🥴). It was juicy, perfectly cooked, crispy with a little bit of good fatty vibes. I highly recommend making and enjoying this with someone special. It created such a feel good energy in my home and making us both victims of deliciousness.
It fed us for two days and tasted better with every single plate. This is another one that requires a bit of your time but all things good come to those who wait. (I don't subscribe to that phrase in actuality, but it fits for the scenario 😆)
cuban mojo roast pork
pork shoulder/butt - 3-4lbs
orange juice & zest - 1C & zest of 1 orange
lime juice & zest - 1/2C & zest of 1 lime
mint - 1/4C fresh finely chopped
oregano - 1TB fresh finely chopped
cilantro - 1C chopped
onion - yellow, quartered
things I assume you have on hand
garlic - 10 cloves
olive oil - 3/4C
cumin - 2t
S&P - to taste
🌀in a freezer bag or vessel large enough to house 3/4lbs of pork, add OJ and zest, lime juice and zest, cilantro, mint, oregano, garlic, olive oil, cumin, and S&P. season pork with salt and pepper on all sides and carefully place in the bag or bowl and cover or seal tightly with plastic wrap.
🌀place pork in the fridge overnight turning and massaging every so often. If you don't have overnight leave it in the fridge for at least 4-6 hrs.
🌀preheat oven to 425deg. quarter onion, orange and sprinkle over herbs (if you have any left) toss with olive oil, s&p on a sheet tray.
🌀slide sheet tray into oven on the bottom rack and place pork directly on the upper oven rack over the onions and orange to allow it to catch all of the drippings.
🌀roast for 30 minutes at 425 then turn down to 375 and roast for another 90 minutes, checking after the first hour. You can judge for your preferred doneness or if you're precise use a meat thermometer and when it registers an internal temp of 160 pull it. I let it crisp up and blacken so I cooked it for the entire hour and a half.
🌀transfer pork to cutting board, cover loosely with foil and let rest for 20 minutes before carving into it. carve against the grain, serve over a bed of onions and oranges and enjoy!
Feast & have fun!
- check out the reel for this recipe on IG, if you're like me and always need a visual!
- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!
-share your experiences making this dish or suggestions in the comment!