Savor flavorful Cuban Mojo marinated pork This juicy delight captivates your palate with a perfect blend of spices and traditional cooking tech
Ingredients
Scale
2–3 pounds of pork shoulder
1 cup of orange juice
1/2 cup of lime juice
1/4 cup of olive oil
5–6 cloves of garlic, minced
1 tablespoon of ground cumin
1 tablespoon of dried oregano
1 teaspoon of red pepper flakes
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
In a large mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, red pepper flakes, salt, and black pepper. Whisk together thoroughly until well blended.
Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 6 hours, preferably overnight.
Preheat your oven to 375°F (190°C) or prepare your grill.
If using the oven, place the marinated pork on a baking sheet lined with parchment paper or in a roasting pan. Bake for about 60-70 minutes or until the internal temperature reaches 145°F (63°C). If grilling, place the pork on medium heat, turning occasionally, until fully cooked.
Once cooked, remove the pork from the oven or grill and allow it to rest for at least 10-15 minutes. Slice against the grain to ensure tender pieces for serving.
