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Mojo Pork

Under construction — this recipe is still being tested.

Serve with rice (and beans), make into cuban sandwiches, or marinate chicken in the mojo.

Ingredients

  • 2 clove garlic
  • ½ tsp (~0 mL) cumin
  • ½ tsp (~0 mL) black pepper
  • ~0 cup (~25 mL) fresh oregano (or small palmful of dried)
  • ⅛ cup (~25 mL) fresh orange juice (1-2 oranges)
  • ~0 cup (~25 mL) fresh lime juice (2-4 limes)
  • ~0 cup (~15 g) olive oil
  • ¼ tbsp (~5 g) kosher salt

Pork

  • 1 ½ lb (~680 g) pork shoulder roast (remove rind)
  • ¾ tbsp (~0 mL) fresh oregano (for serving)
  • ¼ lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Ingredients

  • 2 ⅔ clove garlic
  • ⅔ tsp (~0 mL) cumin
  • ⅔ tsp (~0 mL) black pepper
  • ~⅛ cup (~25 mL) fresh oregano (or small palmful of dried)
  • ~⅛ cup (~50 mL) fresh orange juice (1-2 oranges)
  • ~⅛ cup (~25 mL) fresh lime juice (2-4 limes)
  • ~⅛ cup (~20 g) olive oil
  • ⅓ tbsp (~5 g) kosher salt

Pork

  • 2 lb (~905 g) pork shoulder roast (remove rind)
  • 1 tbsp (~25 mL) fresh oregano (for serving)
  • ⅓ lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Ingredients

  • 4 clove garlic
  • 1 tsp (~0 mL) cumin
  • 1 tsp (~0 mL) black pepper
  • ⅛ cup (~25 mL) fresh oregano (or small palmful of dried)
  • ¼ cup (~50 mL) fresh orange juice (1-2 oranges)
  • ⅛ cup (~25 mL) fresh lime juice (2-4 limes)
  • ⅛ cup (~25 g) olive oil
  • ½ tbsp (~5 g) kosher salt

Pork

  • 3 lb (~1360 g) pork shoulder roast (remove rind)
  • 1 ½ tbsp (~25 mL) fresh oregano (for serving)
  • ½ lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Ingredients

  • 8 clove garlic
  • 2 tsp (~0 mL) cumin
  • 2 tsp (~0 mL) black pepper
  • ¼ cup (~50 mL) fresh oregano (or small palmful of dried)
  • ½ cup (~125 mL) fresh orange juice (1-2 oranges)
  • ¼ cup (~50 mL) fresh lime juice (2-4 limes)
  • ¼ cup (~55 g) olive oil
  • 1 tbsp (~15 g) kosher salt

Pork

  • 6 lb (~2720 g) pork shoulder roast (remove rind)
  • 3 tbsp (~50 mL) fresh oregano (for serving)
  • 1 lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Ingredients

  • 16 clove garlic
  • 4 tsp (~25 mL) cumin
  • 4 tsp (~25 mL) black pepper
  • ½ cup (~125 mL) fresh oregano (or small palmful of dried)
  • 1 cup (~225 mL) fresh orange juice (1-2 oranges)
  • ½ cup (~125 mL) fresh lime juice (2-4 limes)
  • ½ cup (~110 g) olive oil
  • 2 tbsp (~30 g) kosher salt

Pork

  • 12 lb (~5445 g) pork shoulder roast (remove rind)
  • 6 tbsp (~100 mL) fresh oregano (for serving)
  • 2 lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Ingredients

  • 24 clove garlic
  • 6 tsp (~25 mL) cumin
  • 6 tsp (~25 mL) black pepper
  • ¾ cup (~175 mL) fresh oregano (or small palmful of dried)
  • 1 ½ cup (~350 mL) fresh orange juice (1-2 oranges)
  • ¾ cup (~175 mL) fresh lime juice (2-4 limes)
  • ¾ cup (~165 g) olive oil
  • 3 tbsp (~45 g) kosher salt

Pork

  • 18 lb (~8165 g) pork shoulder roast (remove rind)
  • 9 tbsp (~125 mL) fresh oregano (for serving)
  • 3 lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Ingredients

  • 32 clove garlic
  • 8 tsp (~50 mL) cumin
  • 8 tsp (~50 mL) black pepper
  • 1 cup (~225 mL) fresh oregano (or small palmful of dried)
  • 2 cup (~475 mL) fresh orange juice (1-2 oranges)
  • 1 cup (~225 mL) fresh lime juice (2-4 limes)
  • 1 cup (~220 g) olive oil
  • 4 tbsp (~60 g) kosher salt

Pork

  • 24 lb (~10885 g) pork shoulder roast (remove rind)
  • 12 tbsp (~175 mL) fresh oregano (for serving)
  • 4 lime (cut into wedges for serving)

Instructions

  1. Blend mojo ingredients.
  2. Divide mojo in half.
  3. Marinate pork in one half of the mojo for 2+ hours.
  4. Preheat oven to 275 (135°C).
  5. Transfer pork and marinade to a baking dish, cover with foil and bake for 3 hours.
  6. Remove foil, increase oven to 325 (163°C) and continue cooking for 2-3 more hours until pork is completely tender. Baste with juices during this stage.
  7. Reserve 1 cup of pork juices and mix it with the other half of the mojo.
  8. Shred pork and serve with oregano, lime wedges, and mojo/juice mix.
  9. Retain the mojo/juice mix for reheating leftovers, which can be done in a skillet over medium-high heat.

Notes

This is a great marinade for chicken too. Using smaller amounts of pork will reduce cook times as will using butt steaks instead of one large roast, so adjust accordingly. Marinating time (2+ hours) and the oven's second-stage range (2-3 hours) aren't fully reflected in the structured cook time above (set to the combined minimum, 5 hours) -- both are open-ended in the source.