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Ingredients
- For the Mojo Dipping Sauce:
- 6 Garlic cloves
- 1 Orange (cut into chunks)
- 1 cup Orange Juice
- 2 teaspoons dried Oregano
- 1/4 cup Olive Oil
- Salt and freshly cracked Black Pepper
- 1 7-pound Pork Shoulder (bone in skin on)
- 2 Fresno Chili (minced)
- 2 Jalapeno Chili (minced)
- 1 Habanero (sliced)
- 1/4 cup chopped Parsley
- 1 Red Onion (minced)
- 2 tablespoons White Vinegar
- 3 Oranges (zest and juice)
- 1 Lime (juiced)
Preparation
Step 1
step 1
ingredients 6 Garlic cloves
1 Orange (cut into chunks)
1 cup Orange Juice
2 teaspoons dried Oregano
1/4 cup Olive Oil
Salt and freshly cracked Black Pepper
instructions In a food processor, pulse the garlic, orange, orange juice, and oregano until finely chopped. Add in olive oil and season with salt and pepper.
step 2
ingredients 1 7-pound Pork Shoulder (bone in skin on)
instructions With a sharp knife make a 1-2 inch grid in the skin and fat layer of the pork shoulder. Rub with the garlic mixture on all sides. Place on a sheet tray and cover with plastic wrap and allow to marinate overnight.
step 3
ingredients
instructions Remove pork shoulder from the fridge 1 hour before roasting. Remove plastic wrap. Preheat oven to 325 degrees F. Place pork skin side up in a roasting pan with a rack. Cover and roast for 4 hours. Remove from oven and allow to rest for 30 minutes before slicing.
step 4
ingredients 2 Fresno Chili (minced)
2 Jalapeno Chili (minced)
1 Habanero (sliced)
1/4 cup chopped Parsley
1 Red Onion (minced)
2 tablespoons White Vinegar
3 Oranges (zest and juice)
1 Lime (juiced)
instructions While the Pork is cooling prepare the Mojo Dipping Sauce by whisking together all of the ingredients in a medium bowl. Season to taste. Serve pork with Mojo Sauce and Sweet Plantains.
Helpful Tip:
1. Puerto-Rican style roast pork is called "pernil." The rub for the pork is called a "mojo," which is a common sauce or marinade in Puerto Rico. Be sure to score the skin on the pork, as this will create a crispy, delicious crust.
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