This is THE Cuban Roast Pork from the 2014 movie “Chef”, created especially for the movie by LA Korean-fusion food truck original and rockstar chef Roy Choi. Easy to make, the pork is juicy and tender (no thermometer required!) and the flavour is incredible. INCREDIBLE!!
While the rest of the word is obsessed with “50 Shades of Grey”, I am obsessed with the Jon Favreau movie “Chef”. Have you seen it? If you are a foodie, it is a must-see!
There are classic moments in the movie that only “foodies” will appreciate. Like when one of the actors is swaying away to the beat of Latin music while he rubs marinade into the pork (seriously, cooking has never been so sexy!). And the passion for cooking the food you love.
I was somewhat dubious about trying a recipe from a movie until I read that the “star” recipe was actually developed by a real chef – Roy Choi. Do you know who Roy Choi is? He is a ROCK STAR in the foodie world, known for starting the food truck movement in LA with his Korean-fusion taco truck, Kogi. Cool and talented beyond words.
I found the recipe for the Mojo marinated Cuban Roast Pork from the Chef movie here on thestar.com. And as soon as I read it, I knew it was going to be a good recipe.
When I tried it, I discovered it was a great recipe. One that I had to share with you!
This Cuban Roast Pork is really easy to make. Just whizz up a handful of ingredients for the marinade, then let it marinate overnight to get the flavours infused into the pork. This marinade REALLY infuses into the meat. You will be amazed.
It’s also much less maintenance and stress than traditional roast pork because this is meant to be cooked past overdone, long and slow until the meat is tender and juicy. The cook times I have provided yields a roast that is really tender and juicy but can still be carved. But you know what? Even if your oven is too strong, if you leave it in for too long, it is still going to work! The worst that can happen is that the meat is too tender and it becomes fall apart i.e. you simply pull shreds off with tongs instead of carving it.
Really. If that is the “dud” outcome, then in my books, this is a “foolproof” recipe.
I made this Cuban Roast Pork using Murray Valley Pork which is simply the best quality pork produced in Australia! You can’t get it at supermarkets, only at butchers, and if there’s ever a time to splurge on good quality pork, Easter is it!
OK, signing off! I really want to say I’m going to have this Cuban Roast Pork for Easter lunch. But I have cooked almost 15 kg/30 lb of pork in the past couple of weeks so I’m pretty porked out. So I think I’m going to stick with chicken this year.
Really hope you consider this pork for your Easter table though!! I promise it is worthy of being the centrepiece. 🙂 – Nagi
PS Make sure you save some Cuban Pork Roast to make Cuban Sandwiches (Cubanos)! I’ll share the recipe on Easter Monday. All you need is leftover Mojo Marinated Pork, baguettes, swiss cheese, gherkins and slices of ordinary ham. One of the BEST SANDWICHES I have never had in my life!!
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Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
Ingredients
Marinade
- 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
Pork
- 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
Mojo Sauce
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper
Instructions
- 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 leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- 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)
- 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).
- 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.
Mojo Sauce
- 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.
Recipe Notes:
Nutrition Information:
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I think you’ll LOVE this Grilled Corn with Chipotle Mayo to serve on the side!
Or how about this Green Coriander / Cilantro Rice? Very on-theme! 🙂
Chef was a GREAT movie! I loved it 🙂 Seeing your photo on IG made me so hungry. I knew I had to come find the recipe here. It’s a winner.
Thanks so much Tina! Glad you enjoyed the movie too 🙂
I really want to see that movie, Nagi, but my family said it wasn’t very good. Obviously they are not foodies … think I’m going to ignore them and watch it anyway!
There are some great fresh flavours rubbed into this pork, aren’t there? I think it’s perfect for spring/autumn 😉 (don’t worry, not forgetting you’re in the s. hemisphere!) Not too wintery, not too summery … just right!
Happy Easter!
IGNORE your family Helen!! It really is hilarious AND one for foodies!! Maybe it’s a Brit thing – the humour is definitely not British humour 🙂
My belly is rumbling now thanks to your pork roast. The marinade sounds so refreshing and summery.
Thanks so much Vanny! 🙂
Love this pork roast – flavorful and perfectly cooked! So glad not obsessed with “50 shades of gray”, didn’t even waste time to see it 🙂 But I’ve seen “Chef” and really like it! Great post Nagi!
Thanks so much Mira! 🙂 I haven’t seen 50 shades either….no interest at all!
Now I must see the movie Chef – music, good eats make a winning combination, plus leftovers for sammies! This looks like a super delish meal!
YES you must Sandra!! You will LOVE it! 🙂
What a beautiful and vibrant pork roast with zesty lemons, we would wait in line for it too! We do have that movie and though it was quite hilarious and inspiring. It makes you want to get a food truck!
I know, right??!! The notion of a food truck trawl across the country sounds romantic….in reality I am sure it is very hard work!!
Nagi, you know what I love about your blog? There is variety . And believe me,they all look really really appealing . Even the ones I came across and said I would never make. Now I want to make. Thanks for sharing!
Thanks so much Imma! I feel the same way about your blog. I love that you jump from Africa to Jamaica to China!! 🙂
I love that the worst case scenario = it’s tender shredded perfect for sandwiches. =^.^=
We don’t generally do easter as a big holiday (silly apartment living), but I’m trying to do a roasted meal on Sundays so this is going on my list. How could the kimchi salsa burrito guy possibly lead me astray?
(I might stuff it in the crock pot..)
I know, right? Roy Choi is a ROCK STAR!! (Along with David Chang!) I’ve tried Cuban Pork before from Gourmet Traveller but this knocks that recipe right out of the park!! 🙂
>.< "mojo marinated" became "momofuku" in my head. It blame my still not recovered from being pregnant extra nearsightedness, and the 'crack pie' recipe open in that other tab. (which I'm still thinking about.. even if it is like 15 eggs for one pie)
Oh, I’ve seen that recipe!! “Crack” pie is right. David Chang is a LEGEND!! 🙂
And you’ve solved my Easter dinner dilemma! Your savoury tooth really does balance out my sweet tooth. I always love coming here for yummy and easy inspiration!
It’s so true!! Ha ha!! I made your snickers slice the other day. I must go back and leave my feedback – it was awesome!
This recipe sounds delicious and the photography is Fantastically Stunning! Great Post. Cheers.
Thank you very much! I’m glad you enjoyed it 🙂
This looks amazing! I can’t wait to try it. I have one suggestion for your post. You use the word whizz which usually is used when referring to the need to urinate. I think you were looking for whip instead.
OMG!! I literally laughed out loud but it is SO TRUE!! OK, I’m changing to now! Thanks for the tip Lanette 🙂
This seriously looks amazing. I loved the movie Chef and my husband loves these kind of dishes. Cant wait to try this.
Thank you Kathy! I’ve watched the movie FOUR times!! Ridiculous! And yes, blokes do love these kind of recipes….meat, meat and more meat!! 🙂
Hi Nagi! I had been meaning to watch “Chef” and after I read this post I got on Netflix and did watch it. That movie is a must see for foodies, like you said. The food industry is a hard business, but if I were ALOT younger I would love to be on a food truck! Seeing the sights, meeting people from all walks of life and cooking – what could be better? Thanks again! P.S. I also love Cuban sandwiches!
Dorothy! Forget age, you have the energy for SURE to run a food truck! YES PLEASE! I will hop on a plane and be there for the grand opening!!!
So glad you enjoyed the movie!! It’s such a great feel good movie, isn’t it?! 🙂 Ooh, can’t wait to share the Cuban sandwiches…they are AWESOME AWESOME AWESOME!!!
Hi Nagi! I wish that was true! I’m pushing seventy and, trust me, some days it takes a lot of energy to just do the every day stuff! Some days I wonder how I got this old! But, my mind keeps telling me to keep on going! Now, at your age, you go girl!
Foodie truck?? Hmm….not sure I have the energy for that!
Hi Nagi, I yet have to see the movie Chef…The sound and the look of this pork is just wonderful…somehow I do not cook pork often, but I am really tempted with get a piece of pork shoulder…I love all the orange and lime in this recipe…and yes, I can see why these will be so delicious in a sandwich…this look much better than ham.
Thanks for the recipe…have a wonderful week ahead 🙂
Friday night movie night Juliana!! A big tub of popcorn and Chef….aaaahhh…now THAT’s my idea of a Friday night!!
Nagi, don’t feel bad about forgetting things like Easter (which is at a different time every year, anyway). I think the only holiday I make a special dinner for is Thanksgiving. And generally don’t remember when most of them are. I don’t know that I’ve missed a wedding, but I’ve sure missed other events.
This pork roast sounds very good for an occasion when I want pork roast. 🙂
Thanks Susan! I don’t feel bad about forgetting Easter but I feel REALLY bad about that wedding I forgot about….!
Well, I just invited a bunch of friends over for Easter so now I really need to start thinking about what to make!
Maybe I will 🙂
Hold me back, this looks killer. We are huge pork fans here and I just love a slow roasting pork shoulder in the oven. I work from home so it’s such a tease, but the end game is always worth it. This sounds fantastic as was “Chef” – great feel good movie!.
I work from home too and even WORSE, I work from the dining table which is IN the kitchen. So can you imagine the torture for me?? 😉
Nagi, this looks out of this world good, that piece of meat looks so juicy and tender! I have not seen that movie, I’m just off to check it out on Amazon and see if they have it 🙂
Thanks Sheena!! Pork shoulder….it’s the best cut! YES check out the movie, you will love it!!
Oh, yes please, Nagi – I loved this movie and have been obsessed with Cuban Sandwiches for month – I keeping thinking about them and wanting them! This looks really good going to get some pork and give it a go – thanks Nagi. I came out of Chef feeling so happy and smiling:)
Same here! I’ve watched it FOUR times – he he!! Rach, you will die when you make the Cubanos, they are seriously SO good. I’m obsessed with them. I made about 8 sandwiches and because they are are flatted and cooked until crisp, they actually freeze really well! So I have a stash in my freezer – YAY!
Oh my gooooosh, Nagi! This pork roast looks so good, I can smell it! And yes, Chef is a must for foodies. I loved it! Thanks for sharing this great recipe, can’t wait to make it!
Thanks Shinee!! YES the smell is particularly good, it’s so intense!! 🙂