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–+ servings

Mojo Pork, Jalapeños Served with Tortillas

This gorgeous dish which hails from Cuba is so tasty. The pork comes out so succulent and juicy and the herbs, spices and citrus juices makes it incredibly mouthwatering. You will NOT have leftovers!
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Cook Time 3 hours 45 minutes
overnight marinating 12 hours
Course Main
Cuisine Mexican
Servings 12

Ingredients
  

  • 4 pounds pork shoulder or pork butt

FOR THE MARINADE:

  • 1 cup cilantro
  • ¾ cup olive oil
  • ¾ cup orange juice
  • 8 garlic cloves
  • 1 tablespoon orange zest
  • ½ cup lime juice
  • 1 teaspoon salt
  • ¼ cup mint leaves
  • 1 tablespoon fresh oregano leaves or ½ tablespoon dried
  • 1 teaspoon black pepper
  • 2 teaspoons black pepper

FOR THE MOJO SAUCE:

  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • Salt and black pepper to taste

Instructions
 

  • Add all the marinade ingredients to a food processor and blend until the garlic and herbs are finely chopped.
  • Pour the marinade into a large Ziploc bag and add the pork. Refrigerate overnight.
  • Take the pork out of the marinade and let the meat come to room temperature for an hour. Keep the marinade.
  • Preheat the oven to 425°F.
  • Roast the pork uncovered for half an hour and then baste with the pan juices.
  • Turn the heat down to 375°F and cook for a further 1½ to 2 hours, basting every 30 minutes, until it’s 160°F inside.
  • Put the pork on a plate and cover with foil.
  • Rest for 20 minutes.
  • Meanwhile bring the reserved marinade and mojo sauce ingredients plus 2 tablespoons of the pan drippings in a saucepan.
  • Bring to a boil, add salt and pepper and simmer for a minute. Taste and add salt and pepper, sugar and/or lime juice if needed.
  • Carve the pork and serve with the mojo sauce and some flour tortillas. Garnish with cilantro if liked.
  • Enjoy!
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