Garlic and Citrus Mojo Pork Recipe

Pronounced "mo-ho" like they do in the Caribbean (and not like Jim Morrison in that old Doors song), this "mojo" works wonderfully as a marinade for pork shoulder. The combination of garlic, citrus, and herbs is hard to beat and brings a unique flavor to any dish. The mojo flavors really shine when paired with the rich, fatty pork shoulder. Though the same marinade can work wonders with skirt steak, the pork shoulder takes it to another level.

If you can get sour oranges (also known as bitter or Seville oranges), those are ideal, but an orange and lime combo is a great substitute. You can even add lemon juice if you'd like, but all we're after is slightly sweet acidity with a touch of bitterness. Use whatever citrus combination you prefer for the best marinade experience.

As mentioned in the video, feel free to make extra mojo without salt to use as a topping for the roasted pork. However, the marinade flavors really penetrate the meat deeply, so I prefer to finish mine with just a squeeze of fresh lime. Either way, this is a flavorful and exciting pork recipe that will impress no matter how you choose to cook it. I really hope you give it a try!

Ingredients

• 1/2 cup fresh mint leaves
• 1/2 cup fresh orange juice
• 1/3 cup fresh oregano leaves
• 1/4 cup olive oil
• 8 cloves garlic, peeled
• 2 limes, juiced
• 4 teaspoons kosher salt
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 3 pounds pork shoulder (bone-in or boneless)
• 1 yellow or white onion, sliced
• 1/2 cup water
• Salt, to taste

Directions

Step 1: Combine mint leaves, orange juice, fresh oregano, olive oil, garlic cloves, lime juice, kosher salt, cumin, paprika, black pepper, dried oregano, and cayenne pepper in a blender. Blend until smooth.

Step 2: Use a small sharp knife to poke holes all over the pork shoulder. Place the pork in a just large enough to fit the meat (or a resealable plastic bag if you prefer). Pour the marinade over the pork and toss to coat. Spoon any excess marinade from the bottom of the over the top of the meat.

Step 3: Cover and refrigerate the marinating pork for at least 6 hours, but ideally 24 hours. You can marinate for up to 48 hours if you have the time for even more flavor penetration.

Step 4: Preheat your oven to 300F (150C). Arrange the sliced onions in the bottom of a roasting pan, creating a space in the center for the pork shoulder.

Step 5: Place the marinated pork in the pan, fat side up. Pour the remaining marinade over the pork and onions. Add 1/2 cup of water to the pan to help maintain moisture during roasting.

Step 6: Transfer the roasting pan to the oven and cook for about 5 hours, or until the internal temperature of the pork reaches 190F to 195F (87C to 90C). For best results, baste the pork occasionally with the liquids in the pan, adding more water if necessary to prevent the pan from drying out.

Step 7: Once the pork is done, remove it from the oven and cover with aluminum foil. Let it rest for at least 1 hour to allow the juices to redistribute.

Step 8: When ready to serve, pull the pork apart with forks (like pulled pork) or slice it into large chunks. Serve immediately and enjoy the burst of citrus and herb flavors!

Nutrition Facts (per serving)

• Calories: 1002
• Total Fat: 74g (95% DV)
• Saturated Fat: 25g (125% DV)
• Cholesterol: 272mg (91% DV)
• Sodium: 1050mg (46% DV)
• Total Carbohydrates: 9g (3% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 3g
• Protein: 72g (143% DV)
• Vitamin C: 24mg (27% DV)
• Calcium: 123mg (9% DV)
• Iron: 6mg (33% DV)
• Potassium: 1168mg (25% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.