mojo pork

What is better than slow roasted pork?

Slow roasted pork that has been marinating overnight in fresh herbs, citrus juices, garlic and then roasted.

As the case with this mojo pork. A cuban dish that takes taco tuesday to a whole new level.

Served with buttery rice, black beans, and fried bananas. Add some fresh tortillas just for the heck of it, a side of avocado salad, and it’s the perfect feast.

Ingredients:

2 cups orange juice

juice of 4 limes

8 cloves of garlic

1 bunch cilantro

1/4 red onion

handful fresh oregano leaves

10 mint leaves

1/4 cup evoo

1 tsp salt

1 tsp white pepper

4lb pork butt

handful fresh cilantro

6 mint leaves

1 Tbsp fresh oregano leaves

4 Tbsp fat drippings

Directions:

Using an immersion blender combine juice, herbs, onion, garlic, evoo, salt and pepper.

Reserve 1 cup of marinade. Refridgerate.

Add pork to a large ziplock bag and pour remaining marinade over. Refridgerate over night.

Let sit for 30 minutes outside fridge before roasting.

Preheat oven to 450.

Place pork in a large dutch oven. Discard marinade.

Roast for 30 minutes.

Turn oven down to 325 and roast for 3 hours.

Reserve 4 Tbsp drippings and add to 1 cup reserved marinade, along with additional cilantro, oregano, and mint. Blend to combine. Serve sauce along side pork.