Roy Choi’s Mojo Pork from the movie CHEF

By RoketJSquerl

Ingredients

• 2/3 cup (160 mL) extra-virgin olive oil
• 1-1/2 tbsp (22 mL) finely grated orange zest
• 1/2 cup (125 mL) fresh squeezed orange juice
• 1/2 cup (125 mL) fresh lime juice
• 7 cloves garlic, minced or pressed
• 2/3 cup (160 mL) lightly packed cilantro leaves, chopped
• 1/4 cup (60 mL) lightly packed mint leaves, chopped
• 1 tbsp (15 mL) minced fresh oregano leaves
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) each: kosher salt + freshly ground black pepper
• 4 to 6 lb (1.8 to 2.7 kg) boneless pork shoulder (butt end)

Details

Adapted from thestar.com

Preparation

Step 1

In large bowl, whisk oil, orange zest, orange juice, lime juice, garlic, cilantro, mint, oregano, cumin, salt and pepper. Add pork. Turn until well coated all over. Transfer pork and marinade to large, resealable plastic bag. Place bag in bowl. Refrigerate, turning occasionally, 12 to 24 hours.
Discard marinade. Pork may be netted. If not, and if desired, tie with kitchen twine in 4 spots to form tight roll. Set pork, fat side up, on rack set in shallow roasting pan or on rimmed baking sheet.
Roast, uncovered, in preheated 425F (220C) oven 30 minutes; baste with pan juices. Reduce heat to 375F (190C). Roast, basting every half hour, until instant-read thermometer insert in centre registers 160F (71C), 90 to 120 minutes.
Transfer pork to cutting board. Cover loosely with foil. Let stand 30 minutes before discarding net or twine.
You can slice as desired and eat pork as is. Or, to use it for Roy Choi’s Mojo Pork Cubanos (previous recipe), slice as thinly as possible. You can also refrigerate until cold to make it easier to slice.
Makes about 16 to 20 servings.