Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). I roast this covered at a lower temperature for longer than as prescribed in the original recipe because the roast is juicier and also it is more foolproof. But I've provided the original roasting directions in the notes. This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 8 -10
- 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
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. (See Note 1 for original roasting direction and times)
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.
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.
1. I use the same Marinade ingredients as the original recipe from I roast it differently. The method I use is more foolproof and I believe it produces a juicier pork because it is roasted, covered, at a lower temperature for longer. Also it does not require a meat thermometer because the pork is cooked beyond overdone until it is tender. Slow cooking is the traditional way of cooking pork shoulder which is a tougher cut of meat.
I also did not roll the pork. Because I didn't have any kitchen string! If you roll it, the pork will require about an additional 20 minutes roasting time (covered).
The original recipe called for a 3 1/2lb / 1.75kg boneless pork shoulder. Roll the pork up and tie with a string to form a roll. Roast in a 425F/220C oven for 30 minutes, then reduce the oven temperature to 375F/190C and roast for 1 hour 30 minutes, or until a thermometer inserted into the middle reads 160F/70C.
2. This would be great served with Caribbean Rice and Beans or Coconut Rice (but omit the kaffir lime leaves from this recipe as that is for Asian coconut rice.
3. Make sure you save some pork to make Cuban Sandwiches (Cubanos)! I'll be sharing the recipe on Monday. One of the BEST sandwiches I have ever had in my life!
4. Recipe adapted from Mojo Marinated Pork Shoulder from Food and Wine. The Marinade ingredients are exactly the same. The Mojo Sauce is something I made up (why waste the delicious Marinade??!). And the roasting time and method is slightly different - refer Note 1.
5. I made this recipe using Murray Valley Pork which is a high quality Australian pork you can only get at butchers. If there is ever a time to invest in a great quality roast, it's Easter! It makes such a difference. If you live in Australia, find your closest stockist here.
6. Cook times for different sizes:
2kg/4lb: 2.5 hrs covered, 30 min uncovered
3kg/6lb: 2hrs 50 min covered, 30 min uncovered
4kg/8lb: 3.25 hrs covered, 30 min uncovered
7. Cuban Roast Pork nutrition per serving assuming 10 servings and that all the Mojo Sauce is used (which it probably won't be). This nutrition analysis does not take into account that not all the pan drippings (i.e. pork fat) is consumed because it is discarded. So the calories per serving is lower.
Serving: 229g | Calories: 538kcal | Carbohydrates: 4.2g | Protein: 31.3g | Fat: 44.5g | Saturated Fat: 13.5g | Polyunsaturated Fat: 31g | Cholesterol: 113mg | Sodium: 356mg | Sugar: 2.1g