Pork shoulder is a great value cut that features regularly at my house. Available at most supermarkets for under $10kg this meaty cut benefits from a gentle heat. Mojo Pork is marinated overnight with bright zesty flavours and needs 3 hours in a low oven. I have served with black beans and rice, chopped salad, pan fried orange slices and coriander. For low effort, soft bread rolls and a bag of salad greens works too.

Mojo Pork

20 mins prep | Marinate overnight | 3 hours cook
Difficulty: Easy | Serves 6-8

INGREDIENTS
2kg pork shoulder

MOJO MARINADE
1 cup orange juice with pulp (2 oranges)
¼ cup fresh mint leaves, chopped
¼ cup fresh coriander leaves, chopped
10 garlic cloves, crushed
¼ cup extra virgin olive oil
1 tablespoon orange zest (1 orange)
¼ cup fresh lime juice (2 limes)
3 tablespoons dried oregano
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon black pepper

MOJO SAUCE
2 tablespoons flour
1 teaspoon sugar
Salt to taste

TO SERVE
Black beans and rice, chopped salad, pan fried orange slices and coriander.

PREPARATION

1. Place the pork shoulder on a chopping board. Using a sharp knife, remove the skin and excess fat. It’s OK to leave a thin layer fat as this keeps the meat juicy. Stab the meat in the thickest parts to allow the marinade to penetrate deeply.
2. Find a container that will fit the pork shoulder without too much room to spare.
3. Place orange juice, mint leaves, coriander, and garlic in a food processor and process until finely chopped. Pour into the container along with the olive oil, orange zest, lime juice, dried oregano, ground cumin, salt and pepper. Mix to combine. Pour out half of this marinade into a small jar or container. This will be used to make mojo sauce when serving.
4. Place the pork shoulder into the container, turning and massaging to coat on all sides. Cover and marinade overnight.
5. Remove the pork from the fridge 1 hour before cooking. Preheat the oven to 160°C.
6. Wrap the pork in 2 large sheets of foil, creating a tight seal. Place wrapped pork into a dutch oven. Cover with lid and roast for 3 hours at 160°C until the meat is juicy and very tender but not falling apart.
7. Transfer the pork to a chopping board, reserving the pan juices. Cover pork with foil weighed down with a tea towel and rest for 10 minutes before slicing, removing any bones as you slice. Season with salt and pepper to taste.
8. While the meat is resting, pour the meat juices from the dutch oven into a small saucepan, there should be about 1 cup. Whisk in the reserved mojo marinade, plus 2 tablespoons flour, 1 teaspoon sugar. Bring to a simmer and simmer for 5 to 10 minutes until a gravy consistency.
9. Serve the pork drizzled with mojo sauce or serve with sauce on the side. Delicious with black beans cooked in olive oil, onions and garlic, with rice, pan fried orange slices, salad and extra coriander.

NOTE: Leftover pork is wonderful for making Cuban sandwiches. You’ll need leftover mojo pork, ham, pickles, Swiss cheese, mustard and bread.

This recipe was created for Borges.