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). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!
4 lb / 2 kg pork shoulder / pork butt,skinless and boneless (not loin or leg roast, will dry out)
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 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.
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 and for the sliceable version (as pictured in post), the cook time is per the source recipe.Most people are used to slow cooking pork shoulder until it is shreddable. But for Cuban Mojo Pork, it is supposed to be cooked so it can be sliced rather than easily shreddable, especially for Cubanos (Cuban pork sandwiches), a traditional and famous use for Mojo Roast Pork (made using thin slices of the pork)!Fall apart option - I also provide a "fall apart" option which is not carvable into neat slices because the meat is so tender. The slow cooked fall-apart option is incredible delicious, you can't go wrong with Cuban pulled pork!! The bonus is that it's easier - no thermometer required.Option to roll the pork into a neat roll and tie with kitchen strings, to get nice round pork slices. DO NOT use loin, tenderloin or leg - they will dry out. Neck will work.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. 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.