Mojo marinated roast pork
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4lbs of pork roast
5 hours and 15 minutes
- 4 to 6 pound pork roast or shoulder
- 12 cloves minced garlic (around 1 head of garlic)
- 1⁄4 cup olive oil
- 3 tablespoons lime juice
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 3 tablespoons chopped fresh parsley
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
Place pork in a container with lid or zip top bag that will hold it.
Combine all other ingredients in a bowl and stir to integrate, creating the mojo marinade.
Add 2/3rds of the marinade into the container/bag with the pork and massage to spread it all around.
Refrigerate for 4 hours or overnight for best results.
Pre-heat oven to 275 degrees.
Remove pork from the container with the marinade and wrap it loosely with a double layer of aluminum foil. It's important to keep the foil loose at this point to let air circulate inside the foil package around the meat.
Bake on a baking sheet for 2 hours.
Open the top of the foil, exposing the top of the pork and raise the oven temperature to 325 F and bake for another 2 hours. If you want, during this last 2 hours, you can pull the pork out and baste it with the accumulated juices in the pan/foil.
Once the 2 hours are up, remove pork from oven and allow it to rest for 15 minutes.
While the pork is resting, pour 1 cup of the accumulated juices from the bottom of the aluminum foil/pan into your leftover 1/3 of the mojo marinade that you saved from earlier. This will become the sauce to pour on the meat when you serve it.
Once the pork has rested you can slice it for sandwiches and serve with the porky mojo sauce. This is a great pork addition to a Cuban sandwich.