Teresa's Recipes
Mojo Pork
Mojo pork is a traditional Cuban dish that features marinated pork slow-roasted to perfection. The marinade, known as mojo, is made with citrus juices, garlic, and spices, providing a bright and tangy flavor that perfectly complements the rich pork. This dish is often served with rice, black beans, and fried plantains for a true taste of Cuba.
Ingredients
- 3 pounds, boneless Pork shoulder
- 10 cloves, minced Garlic
- 1/2 cup Fresh orange juice
- 1/4 cup Fresh lime juice
- 1/4 cup Olive oil
- 2 teaspoons Cumin
- 2 teaspoons, dried Oregano
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 Bay leaves
- 1 large, sliced Onion
Dietary Notes
- Servings: 6
- Dish Type: Main
- Prep Time: 15 minutes
- Marinating Time: 4 hours (or overnight)
- Cook Time: 3 to 4 hours
- Calories: 450
- Fat: 25g
- Carbs: 5g
- Protein: 50g
- Sodium: 950mg
- Sugar: 4g
Instructions
- In a bowl, combine the minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and black pepper to create the mojo marinade.
- Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the mojo marinade over the pork, ensuring it is well coated. Add the bay leaves and sliced onion.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
- Preheat the oven to 300°F (150°C).
- Remove the pork from the marinade and place it in a roasting pan. Pour the marinade over the pork, using a spoon to distribute the onions and garlic evenly.
- Cover the pan with aluminum foil and roast in the preheated oven for about 3 to 4 hours, or until the pork is tender and easily pulls apart with a fork.
- Once cooked, remove the pork from the oven and let it rest for 15 minutes before shredding it with two forks.
- Serve the mojo pork with rice, black beans, and fried plantains for a complete Cuban meal.