48 lines
3.2 KiB
Markdown
48 lines
3.2 KiB
Markdown
---
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tags: recipe
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created: 2015-03-30T21:00:00+00:00
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author: Nagi | RecipeTin Eats
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url: https://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/
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---
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# [Juicy Cuban Mojo Pork Roast (Chef Movie recipe)](https://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/)
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This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!
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### Ingredients
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- 3/4 cup extra virgin olive oil
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- 1 cup cilantro / coriander, (lightly packed)
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- 1 tbsp orange zest
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- 3/4 cup orange juice, (fresh)
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- 1/2 cup lime juice
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- 1/4 cup mint leaves, (lightly packed)
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- 8 garlic cloves
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- 1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano))
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- 2 tsp ground cumin
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- 1 tsp salt
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- 1 tsp black pepper
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- 4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out))
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- 2 tbsp lime juice
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- 1/4 cup orange juice
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- Salt and pepper
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### Instructions
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- Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
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- Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
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- Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
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- Preheat oven to 220°C/425°F (200°C fan).
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- Roast, uncovered, for 30 minutes. Base with pan juices.
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- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
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- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
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- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
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#### Mojo Sauce
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- Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
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## Notes
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