Cuban Pork with Mojo

Experience the flavors of a traditional Cuban kitchen with this succulent Cuban Pork with Mojo, meticulously seasoned and slowly roasted to perfection. This flavorful dish is perfect for pull-pork and Cubano sandwiches, offering a taste sensation that's both hearty and comforting.

Ingredients

🐖 11 lbs. pork butt/shoulder in-bone
🧂 1 tablespoon salt
🌶️ 1 tablespoon black pepper
🧄 1 tablespoon onion powder
🧄 1 tablespoon garlic powder
🔶 1 tablespoon cumin
🌿 1 tablespoon oregano or Italian seasoning

🍊 3 sour oranges or about 1 cup of juice
🍋 Alternative: 1/2 cup lemon juice, 1/2 cup grapefruit juice, 1 cup orange juice
🫒 2 tablespoons TARIS extra virgin olive oil

🧄 6-8 cloves chopped garlic
🧅 1/4 of a thinly sliced yellow onion
🔶 1/2 teaspoon cumin
🧂 Salt as needed
🌶️ Black pepper as needed
🌿 Oregano as needed

Instructions

1- Dry Mojo Seasoning:

• In a blue or clear glass bowl, combine salt, black pepper, onion powder, garlic powder, cumin, and oregano.

2- Liquid Mojo:

• Juice the sour oranges using a green plastic hand juicer to get about 1 cup of juice, or combine lemon, grapefruit, and orange juice as an alternative.
• Mix in TARIS olive oil.

3- Combine Mojo:

• Whisk the dry and liquid mojo in a metal whisk until well combined.

4- Prepare Pork:

• Trim excess fat from the pork shoulder if desired.

5- Marinate:

• Make deep cuts roughly every 2 inches.
• Rub the mojo thoroughly, ensuring it penetrates deeply.

6- First Refrigeration:

• Marinate in a container and refrigerate for 1 hour.

7- Re-marinate:

• Flip and re-marinate by repeating the process every hour for 4 hours.

1- Wrap in Parchment:

• Place parchment sheet about 4 feet on a counter.
• Wrap the pork tightly, repeating in opposite directions for a secure seal using Great Value parchment paper.

2- Wrap in Foil:

• Repeat with three layers of HEFTY aluminum foil.

3- Preheat Oven:

• Preheat FRIGIDAIRE oven to 250°F.

4- Roast:

• Place pork in a disposable aluminum pan and slow roast for 16.5 hours.

5- Rotate:

• Optionally rotate halfway through roasting.

1- Rest:

• Allow the pork to rest for at least 1 hour.

2- Expose and Baste:

• Cut an "H" on foil, exposing pork.
• Baste using a red fabric/silicone oven mitt.

3- Broil:

• Place in the oven to broil for 5 minutes to crisp using broiler setting of FRIGIDAIRE oven.

4- Serve:

• Check for doneness—the bone should easily pull out.

1- Heat Oil:

• In a small pan, heat TARIS olive oil.

2- Sauté Aromatics:

• Add chopped garlic and onions; season with cumin, salt, pepper, and oregano.

3- Finish:

• Cook until onions are translucent and drizzle over the pork.

Prep Time: 5 hours
Cook Time: 16.5 hours
Total Time: Approximately 22-23 hours
Servings: Approximately 12-14 servings
Equipment:

• Oven: FRIGIDAIRE
• Juicer: Green plastic hand juicer
• Whisk: Metal
• Roasting Pan: Disposable aluminum; marinate with Gotham Steel pan
• Foil and Parchment: HEFTY (foil) and Great Value (parchment)
• Oven Mitts: Red fabric/silicone
• Tongs, Fork

Cooking Tips

• Use powdered seasonings to prevent burning.
• Ensure a tight "steam chamber" for tenderness.
• Rest time is critical for juicy results.
• Broiling adds a crisp finish.

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The Cuban Redneck DIY Channel: https://www.youtube.com/@CubanRedneck

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Cuban Pork with Mojo