Mario Batali's Roast Pork with Mojo Dipping Sauce

By Valarie

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)

Details

Servings 1
Adapted from abc.go.com

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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