Mojo marinated pork

  • For the mojo marinated pork
  • 1.1L fresh orange juice, divided
  • 375ml fresh lime juice, divided
  • 1 orange, zested
  • 1 lime, zested
  • 25g finely chopped fresh oregano, divided
  • 12 cloves garlic, coarsely chopped
  • 125ml olive oil
  • 1 bone-in pork shoulder (about 1.8 to 2.7kg), trimmed of excess fat
  • Salt and freshly ground black pepper
  • Mojo dipping sauce, recipe follows
  • Plantains with rum and brown sugar, recipe follows
  • For the mojo dipping sauce
  • 8 cloves garlic
  • 1 serrano chilli, chopped
  • 3 tbsps chopped coriander leaves
  • Salt
  • 125ml orange juice
  • 65ml lime juice
  • 65ml extra-virgin olive oil
  • For the plantains with rum and brown sugar
  • 4 tbsps unsalted butter
  • 85g light brown muscavado sugar
  • 3 ripe plantains, peeled and sliced on the bias into 1cm thick slices
  • 125ml dark rum

For the mojo marinated pork:
1) Combine 1 litre of the orange juice and 250ml of the lime juice and zest in a large saucepan over high heat and reduce to 500ml. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and half of the oregano. Let cool to room temperature.

2) Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes.

3) Whisk together the oil and remaining oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

4) Preheat the oven to 220 degrees C/Gas 7.

5) Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 190C/Gas 5 and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 63 degrees C. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

6) Serve warm with the mojo dipping sauce and plantains with rum and brown sugar.

For the mojo dipping sauce:
1) Using a mortar and pestle, mash the garlic, chili, coriander and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

For the plantains with rum and brown sugar:
1) Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

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