Cuban Mojo Pork

Cuban Mojo Pork, or Lechón Asado, is a beloved dish in Cuban cuisine, known for its vibrant flavors and tender texture. The term "mojo" refers to a garlicky, citrus-based marinade that infuses the pork with a delightful tang and depth. Traditionally, this dish is prepared by marinating a whole pig in the mojo sauce and slow-roasting it until the meat is succulent and flavorful. However, for practicality, pork shoulder is commonly used in home kitchens.

The key to achieving the perfect Cuban Mojo Pork lies in the marinade. The combination of sour orange juice, garlic, oregano, cumin, and olive oil creates a harmonious blend of flavors that penetrate the meat, resulting in a juicy and aromatic roast. This dish is often served during festive occasions and is a staple in Cuban households, embodying the rich culinary heritage of the island.

Ingredients:

• 3½ pounds (1.6 kg) boneless pork shoulder

• ¾ cup extra-virgin olive oil

• 1 tablespoon orange zest

• ¾ cup fresh orange juice

• ½ cup fresh lime juice

• 1 cup cilantro, finely chopped

• ¼ cup lightly packed mint leaves, finely chopped

• 8 garlic cloves, minced

• 1 tablespoon minced oregano (or 2 teaspoons dried oregano)

• 2 teaspoons ground cumin

• Kosher salt and freshly ground black pepper, to taste
  
  

Directions:

1. Prepare the Marinade: In a food processor, combine the orange juice, cilantro, mint, and smashed garlic cloves. Pulse until finely chopped. Add the olive oil, orange zest, lime juice, oregano, and cumin. Season with salt and pepper to taste. Blend until the mixture forms a cohesive marinade.

2. Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

3. Preheat the Oven: Remove the pork from the refrigerator and let it come to room temperature. Preheat your oven to 350°F (177°C).

4. Roast the Pork: Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later use. Season the pork with additional salt and pepper. Place the pork in a roasting pan and roast for 1 hour, turning halfway through to ensure even browning.

5. Slow Roast: Lower the oven temperature to 325°F (163°C). Pour the reserved marinade over the pork and cover the pan loosely with aluminum foil. Continue roasting for 3 to 4 hours, basting occasionally with the pan juices, until the internal temperature of the pork reaches 180°F (82°C) or the meat is tender and easily pulls apart.
   
   

6. Rest and Serve: Remove the pork from the oven and let it rest, covered, for 15 minutes. Slice or shred the meat and serve with the pan juices.

Nutritional Information (per serving, approx.):

• Calories: 607 kcal

• Total Fat: 48 g

  • Saturated Fat: 15 g

  • Monounsaturated Fat: 23 g

  • Polyunsaturated Fat: 5 g

• Cholesterol: 161 mg

• Sodium: 210 mg

• Total Carbohydrates: 5 g

  • Dietary Fiber: 1 g

  • Sugars: 2 g

• Protein: 40 g

• Calcium: 76 mg

• Iron: 4 mg

• Potassium: 776 mg

• Vitamin D: 4 μg

• Vitamin B12: 2 μg

• Vitamin B6: 1 mg

• Vitamin C: 13 mg