Mojo Pork

Source: Lemon Blossoms

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 8

Total time: 9 hours (including marinating time)

INGREDIENTS

• 4 lbs pork shoulder
• Zest of 1 orange
• Juice of 3 oranges
• Zest of 1 lime
• Juice of 4 limes
• ½ cup olive oil
• 8 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp ground cumin
• ¼ cup chopped cilantro
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 yellow onion

DIRECTIONS

• In a medium bowl, combine the salt, pepper, orange juice and zest, lime juice and zest, olive oil, garlic, oregano, cumin, and cilantro.
• Use a paring knife to slit the surface of the pork. In a shallow dish or ziploc bag, pour the marinade over the pork, cover, and refrigerate for four hours or overnight. 
• Preheat the oven to 325 degrees F. 
• Peel and quarter the onion and set it in the bottom of a Dutch oven. Place the pork shoulder on top of the onions, then pour the reserved marinade over top. Cover with a lid or foil. 
• Bake until it falls apart easily with a fork, about 4 hours, checking the liquid levels every hour. If your liquid dries up, add a little water or broth. 
• Increase the heat to 400 degrees F and remove the lid for 15 to 30 minutes, until the pork is golden brown on top.
• Let the pork rest for at least 10 minutes before serving hot with rice or in cubano sandwiches!