I’m not a major pork fan. I like some things, but for the most part, I don’t eat it. However this is one dish I LOVE. Now you may think if it is a Cuban recipe that it will have exotic flavors and an abundance of spicy heat, you couldn’t be more wrong. Mojo pork has a wonderful deep flavor from marinating for 12-24 hours. So plan ahead, this dish isn’t one you can just whip up on a whim. We serve it with Cuban rice and beans. *As I don’t have access to sour oranges, I used the below recipe, if you do, feel free to substitute the sour orange for the fresh orange juice and lime juice.*
- 3/4 cup extra virgin olive oil
- 1 Tbsp orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, smashed
- 1 Tbsp minced oregano, or 2 tsp dried oregano
- 2 tsp ground cumin
- Kosher salt and pepper
- 3 1/2 pounds boneless pork shoulder (in one piece)
The night before: In a food processor: add orange juice, cilantro, mint, and garlic cloves. Pulse until finely chopped. Add all this to a large ziploc bag along with the oil, zest, lime juice, oregano, and cumin. Mix all together and add the pork shoulder. Zip the bag and cover the pork with the marinade. Place in fridge for 12 – 24 hours.
Next day: Preheat oven to 425 degrees Fahrenheit, place a wire rack over a baking sheet. Place the pork on the rack, and discard marinade. Salt and Pepper the pork well.
Roast the pork for 30 minutes, it should be lightly browned. Turn the oven down to 375 degrees Fahrenheit, roast for another 1 hour and 20-30 minutes, or until meat thermometer reads 160.
Transfer to cutting board and let rest 20 minutes. Carve against the grain and serve.
But wait there’s more….with the left over Mojo Pork you would be well equipped to make Cubano sandwiches the next day. The move Chef, showcases these sandwiches and you will LOVE them. Below is the recipe:
- Cubano Sandwiches:
- Cuban bread or Italian bread (baguettes)
- 2 Tbsp unsalted butter, softened
- 1 small clove of garlic, crushed
- 2 Tbsp of yellow mustard (if you prefer other kinds, you can substitute it)
- 8 ounces thinly sliced Swiss Cheese, about 10 slices
- Left over Mojo Pork
- Sliced dill pickles
- 10 slices of Ham
For these sandwiches you will want a Panini press, George Forman, or use two pans to press your sandwich together.
Slice the bread horizontally. toast both halves of the bread, until light golden brown. Combine the butter and garlic together in a bowl. Spread on the garlic butter onto one of the cut sides of the bread. Spread the mustard on the other side of the bread. Layer the meat and cheese, put Swiss on the mustard side, followed by the warmed mojo pork. Add another layer of Swiss cheese followed by the pickles and ham. Top the ham with any remaining cheese and the last part of the bread.
Put the sandwich on the grill and grill both sides for 5-6 minutes or until you feel it’s toasted enough. If you want to wrap your sandwich in aluminum foil to melt the cheese more, you certainly can.
If you try these recipes, please let me know in the comments, and if you have variations you do, share those as well.