Cuban Sandwich - Roasted Pork

By hmp13

Can use a bone in fresh ham or pork shoulder with fat cap attached.

Ingredients

• Roast Pork:
• Mojo Marinade
• 20 cloves garlic
• 2 teaspoons salt
• 1 1/2 cups sour orange juice
• (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
• 1 cup minced onion
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 1/2 cups Spanish olive oil
• Pork shoulder

Preparation

Step 1

Mash the garlic and salt together with a mortar and pestle. Add dried oregano, onion, and the sour orange to the mash and mix thoroughly.
Heat oil in small sauce pan, add the mash to the oil and whisk.

Pierce pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator overnight.

Place the pork fattest side up in an open roasting pan. Place pan in oven and reduce temperature to 325 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer, roast should be removed from the oven when the temperature reaches 155 degrees F.
Immediately cover with foil and let rest for 10 minutes before slicing and serving. The roast will continue to cook after you remove it from the heat. A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.