My husband was recently in Orlando and came home extoling a delicious Cuban meal he had – inspired by his comments I decided to put my creative side to work making two Cuban meals this week. The first is this hearty Cuban Mojo Roast Pork; slow-roasted for optimum flavor. Next up, the Cuban Sandwich…
Cuban Mojo Roast Pork
4-4 1/2 lbs boneless pork shoulder roast
4 cloves garlic (+ 2 for Thursday’s Cuban Sandwich)
1/2 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon salt
1/4 cup fresh cilantro leaves (packed)
2 limes, zest + 1/4 cup fresh juice
1 orange, zest + 1/2 cup fresh juice
1 tablespoon extra virgin olive oil
Heat oven to 300 F and gather your ingredients.
Place garlic, cumin, coriander, salt, cilantro, zest & juice of the limes and orange, and the olive oil in a food processor. Process until smooth. Place pork shoulder roast in a large baking dish, with binding intact. Spread the marinade all over the roast.
Cover tightly with aluminum foil and place in the heated oven on a baking pan (to catch any drips). Place the 2 garlic cloves onto the baking pan as well. Roast for 1 1/2 hours. Uncover, raise the temperature to 400 F and roast an additional 1/2 hour.
Remove from oven and allow to rest. Save the 2 roasted garlic cloves for Thursday!
Remove binding and slice. Place slices and all of cooking juices in a deep skillet. Cover and continue simmering away until you’re ready to eat!
Serve alongside some Easy Creamy Cilantro Rice and Platano Maduros for a typical Cuban meal; reserve some for Thursday’s Cuban Sandwiches…
This recipe has been shared on Senior Salon & Inspiration Thursday, Throwback Thursday, Fiesta Friday, Funtastic Friday, Freedom Fridays, Foodie FriDIY & Saucy Saturday ….go check it out and then visit some other great sites!