Cuban Mojo Pork Shoulder
This pork shoulder needs to marinate overnight before slow-cooking, but the result is a juicy spice infused shoulder tangy with citrus juices that’s perfect for Cuban sandwiches or as a main dish to accompany sides of your choice. Serves 8 to 10
Ingredients
- 8 cloves garlic
- ½ medium Spanish or yellow onion
- 4 to 6 pounds bone-in or boneless pork shoulder
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt, plus more as needed
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1½ cups bottled or freshly squeezed sour orange juice or ½ cup lemon juice, 1 cup orange juice
Directions
1. Smash 8 peeled garlic cloves. Thickly slice the onion. Reserve.
2. Place 1 tablespoon dried oregano, 1 tablespoon kosher salt, 1 teaspoon ground cumin, and ½ teaspoon black pepper in a small bowl and stir to combine.
3. Pat pork shoulder dry with paper towels. Trim off any excess surface fat if desired. If the shoulder has a bone, use a sharp knife to expose both sides of the bone and allow the marinade to penetrate the shoulder.
4. Use a paring knife to cut 8 small slits into the pork 1 to 2 inches deep. Stuff a garlic clove into each slit.
5. Place the pork shoulder in a large bowl. Slowly pour the citrus juice over the pork, making sure some of it gets into the slits. Use your hands to rub some of the juice into the pork, including the sides and bottom.
6. Use your hands to rub the seasoning all over the pork until well-coated. Top the pork with the onion. Cover and refrigerate at least 8 hours or up to overnight, flipping the pork once. You can also seal the shoulder in a large zip lock bag.
7. The following day remove the pork from the marinade. Reserve all of the liquid and onion.
8. Preheat the oven to 350 degree F. Heat a large Dutch oven over medium heat. Add the pork shoulder fat side down. Cook until fat exudes, and pork is browned. Turn over with tongs and pour all of the marinade over the pork. Bring to a boil, cover and place in preheated oven. Cook for 1½ -2 hours until the pork is fork tender and pull easily away from the bone. Note: pork can also be cooked in a slow cooker for 8 hours on low setting.
9. Remove the lid from the Dutch oven and let the pork cool for 40 minutes in the liquid.
10. Remove the pork from the Dutch oven and let drain on a rack set oven a sheet pan for 20 minutes.
11. Strain the juices into a medium saucepan and skim off the fat. Bring to a boil. Reduce the heat to a simmer and simmer until the juices are reduced by half.
12. Heat the broiler.
13. Grab the bone and twist to remove it from the meat. Cut the shoulder into 2 equal pieces and place on an unlined sheet pan. Brush with the reduced juices and broil until bubbling. Brush again and repeat two more times until the pork is caramelized.
14. If using for Cuban sandwich, cool and refrigerate before slicing to firm up. Otherwise serve as a main dish with rice, beans and lime on the side.