Cuban Roast Pork with Mojo

Name: Cuban Roast Pork with Mojo
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 1/3 cup, kosher salt; 1/3 cup, packed light brown sugar; 1 tablespoon, lime zest (2 limes); 1 tablespoon, orange zest; 3 , garlic cloves, minced; 2 teaspoons, ground cumin; 2 teaspoons, dried oregano; 1/2 teaspoon, red pepper flakes; 1 (5-pound), boneless pork butt with fat cap; 1/3 cup, extra-virgin olive oil; 6 , garlic cloves, minced; 1/3 cup, pineapple juice; 1/3 cup, orange juice; 1/3 cup, lime juice (3 limes); 1 tablespoon, yellow mustard; 1 1/4 teaspoons, ground cumin; 1 teaspoon, kosher salt; 3/4 teaspoon, pepper; 3/4 teaspoon, dried oregano; 1/4 teaspoon, red pepper flakes; Thinly sliced, onion rounds

58 comments

By Cecelia Jenkins

Appears in Cook's Country February/March 2020, Cook's Country TV

Main Courses

Latin America & Caribbean

We wanted juicy, well-seasoned meat with tons of flavor.

SERVES6 to 8

TIME4 to 5½ hours, plus 12 hours salting

WHY THIS RECIPE WORKS

For moist, tender Cuban roast pork that was great as a main course or in our recipe for Cuban Sandwiches, we found that a heavily acidic mojo marinade of sour orange juice, garlic, oregano, and cumin left the roasted meat dry and chewy. Ins...

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