Caribbean·Main Course
Garlic & Citrus Mojo Pork
A succulent Caribbean-inspired pork shoulder marinated in a zesty blend of orange, lime, garlic, and fresh herbs, then slow-roasted until pull-apart tender.
Prep
20m
Cook
300m
Total
1760m
Serves
6
Method
- 01
Prepare the mojo marinade by combining fresh mint, fresh oregano, garlic, orange juice, lime juice, black pepper, salt, cumin, smoked paprika, dried oregano, olive oil, and cayenne in a tall container. Use an immersion blender to process the mixture until relatively smooth.
Watch · 0:53
- 02
Prep the pork shoulder by piercing it all over with a knife (the 'polka polka') to allow the marinade to penetrate the meat. Place the roast into a large zip-top bag or a reusable container.
Watch · 2:36
- 03
Pour the marinade over the pork and toss until thoroughly coated. Cover and marinate in the refrigerator for at least 24 hours, turning the meat occasionally to ensure even coverage.
Watch · 3:04
- 04
Preheat the oven to 300°F (150°C). Arrange sliced onions in the bottom of a roasting pan. Place the marinated pork fat-side up on top of the onions. Spoon any excess marinade over the onions and pour about 1/2 cup of water or stock into the pan. Season the top of the pork with an extra sprinkle of salt.
Watch · 4:06
- 05
Roast uncovered in the center of the oven for approximately 5 hours, or until the internal temperature reaches 190°F to 195°F for pull-apart texture. Baste the meat generously with the pan juices several times during the cooking process. If the pan dries out, add another splash of water.
Watch · 4:50
- 06
Once the pork reaches the target temperature, remove it from the oven and immediately wrap it in foil. Let the roast rest for 1 hour to allow the juices to redistribute. Remove the kitchen twine, shred or slice the meat, and serve with the caramelized pan drippings and a fresh squeeze of lime juice.
Watch · 6:14
From Chef John
“The Mojo is good for the Mojo.”
“Always be on the lookout for signs and Omens.”
“You are after all the Bojo of your moho.”