Mojo Marinated Pork Shoulder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6 (or enough for 12 sandwiches)
Ingredients
  • 1 boneless pork loin or shoulder roast (about 3-4 pounds)
  • ¾ cup extra-virgin olive oil
  • 1 cup lightly-packed cilantro, finely chopped
  • 1 tablespoon finely-grated orange zest (from 1 orange)
  • ¾ cup fresh orange juice
  • ½ cup fresh lime juice
  • ¼ cup lightly packed mint leaves
  • 8 garlic cloves, minced
  • 1 tablespoon minced oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Butterfly the roast so that you have a piece about 10 inches x 10 inches. Set aside while you make the marinade.
  2. Combine remaining ingredients in a blender or food processor and mix until well combined. Place the butterflied roast into a large Ziplock bag and pour in the marinade. Press out all of the air and seal so that the roast is well covered with the marinade. Place in refrigerator to marinate for 24 hours.
  3. The next day, remove the marinade and pat dry; discard marinade. Grill over medium heat until a meat thermometer registers 145 degrees. Remove and rest meat for at least 10 minutes before slicing.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2016/06/cubanos/