Roast Pork Ala Cubano
3/4 cup extra virgin olive oil
1 cup cilantro / coriander, lightly packed
1 tbsp orange zest
3/4 cup orange juice, fresh
1/2 cup lime juice
1/4 cup mint leaves, lightly packed
8 garlic cloves
1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb / 2 kg pork shoulder, skinless and boneless
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper
HOW TO MAKE THIS RECIPE
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.
Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
Preheat oven to 170C/325F.
Place the pork on a rack in a roasting dish (or on a couple of onions have, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown
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.
1. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan.
2. 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.
3. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.