- 8
- 15 mins
- 195 mins
Ingredients
- Marinade:
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander (lightly packed)
- 1 tbsp orange zest
- 3/4 cup orange juice (fresh)
- 1/2 cup lime juice
- 1/4 cup mint leaves (lightly packed)
- 8 garlic cloves
- 1 tbsp fresh oregano leaves (packed) (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- Pork:
- 4 lb / 2 kg pork shoulder, skinless and boneless
- Mojo Sauce:
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper
Preparation
Step 1
Instructions
Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
Preheat oven to 170C/325F.
Place the pork on a rack in a roasting dish (or on a couple of onions have, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown. (See Note 1 for original roasting direction and times)
Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves. Mojo Sauce
Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.