Juicy Cuban Mojo Pork Roast

MARINADE

3/4 cup extra virgin olive oil

1 cup cilantro / coriander, lightly packed

1 tbsp orange zest

3/4 cup orange juice, fresh

1/2 cup lime juice

1/4 cup mint leaves, lightly packed

8 garlic cloves

1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)

2 tsp ground cumin

1 tsp salt

1 tsp black pepper

PORK

4 lb / 2 kg pork shoulder, skinless and boneless

MOJO SAUCE

2 tbsp lime juice

1/4 cup orange juice

Salt and pepper

Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.

Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).

Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.

Preheat oven to 170C/325F.

Place the pork on a rack in a roasting dish (or on a couple of onions have, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.

Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown. (See Note 1 for original roasting direction and times)

Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

MOJO SAUCE

Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.