Cuban-style slow roasted pork shoulder
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By Adam Romo The Cracker Box
Sunday, May 29, 2022
This citrus marinated pork is a classic Cuban dish and widely used on the ever popular Cubano sandwiches, but is good enough to stand alone as the main course. It's bright, aromatic flavor is perfect for spring and summer dishes. A slow cooker helps with the ease of this recipe but an oven works just fine.
Mojo pork
1 pork shoulder (roughly 4 pounds)
2 cups orange juice
2 cups lime juice
1 cup fresh mint leaves
1 cup fresh oregano
1/2 cup olive oil
6 cloves garlic
2 tablespoons salt
1 tablespoons smoked paprika
1 1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
2 Bay leaves
3 tablespoons agave nectar
In a blender, combine garlic, herbs, seasoning, and liquid. Blend well.
Marinate pork shoulder for a few hours or overnight. If you like more shredded pork, cook low and slow (8 hours) or for a more sliceable turnout 6 hours on high. In a conventional oven preheated to 325 degrees, cook covered 6 hours (or until internal temperature reaches 165 degrees). I like to remove the cover and either broil or turn up the heat for another ten minutes or so to get a nice crispy top on the roast.
After removing the pork from the oven, return some of the pan drippings to a small sauce pan. Separately combine 1 tablespoon of corn starch in a quarter cup of cold water. Mix into pan drippings on high and neon to a boil, simmer until sauce has thickened. Pour over each serving and enjoy!
Adam Romo is the head cook at The Cracker Box.
