For this garlic and citrus mojo pork, pork shoulder is marinated in a Caribbean inspired marinade. Serve with baked beans and fresh lime.
Whether you pronounce it like they do in the Caribbean or like Jim Morrison in that old Doors song, this “mojo” worked wonderfully well as a marinade for pork shoulder. That is no surprise, since the three main components are garlic, citrus, and herb — and there aren’t a lot of things that the trio wouldn’t make better. We did something similar with skirt steak many years ago (and people loved it), but I think these flavors are even better with this richer, fattier cut of meat.
How to Make Garlic and Citrus Mojo Pork
- If you can get your hands on some sour oranges, also know as bitter orange, or Seville orange, you should use those, but I think the orange/lime combo is a great substitute.
- You can also include some lemon juice if you want, but all we’re really after is slightly sweet acidity with a little touch of bitterness, and any combination of citrus you like the taste of will work in this easy marinade.
- Like I said in the video, feel free to make extra mojo (without all the salt) to use as a sauce to top your roasted pork. But the flavor of the marinade penetrates the meat so deeply that I prefer to finish mine with just a squeeze of fresh lime.
Either way, this is a very flavorful, change of pace pork recipe. It will shine no matter how you cook your meat, which is why I really do hope you give it a try soon. Enjoy!
Ingredients
Marinade:
- 1/2 cup mint leaves
- 1/2 cup fresh orange juice
- 1/3 cup oregano leaves
- 1/4 cup olive oil
- 8 cloves peeled garlic
- 2 limes, juiced
- 4 teaspoons kosher salt
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
Pork Roast:
- 3 1/2 to 4 pounds pork shoulder, bone-in or boneless
- 1 yellow or white onion, sliced
- 1/2 cup water
- salt as needed
Directions
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Combine mint, orange juice, fresh oregano, olive oil, garlic cloves, lime juice, salt, cumin, paprika, pepper, ground oregano, and cayenne pepper in a blender; blend until smooth.
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Poke pork all over with a small sharp knife and place into a container just large enough to fit the meat. You can also use a resealable plastic bag.
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Pour over marinade and toss to coat. Spoon any excess marinade from the bottom of the container over the top of the meat before covering. Marinate in the refrigerator for 24 hours. You can go as few as 6 or as long as 48 hours.
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Preheat the oven to 300 degrees F (150 degrees C).
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Place onions in a roasting pan, and make a space in the middle. Place pork in the pan, fat side up, and transfer the marinade over the onions on each side. Pour in water.
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Transfer into the preheated oven and roast until internal temperature reaches 190 to 195 degrees F (87 to 90 degrees C), about 5 hours. For best results baste pork occasionally with liquids in the pan. Add more water if the pan gets too dry.
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When pork is done, remove from the oven, and cover with foil. Let rest for 1 hour.
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Serve by tearing meat apart like for pulled pork, or by removing large chunks, and slicing.
Nutrition Facts Servings Per Recipe 6 Calories 1002 % Daily Value * Total Fat 74g 95% Saturated Fat 25g 125% Cholesterol 272mg 91% Sodium 1147mg 50% Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 3g Protein 72g Vitamin C 24mg 121% Calcium 123mg 9% Iron 6mg 33% Potassium 1168mg 25% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
