Citrus Mojo Pork



I just returned from a *fabulous* trip to Mexico where I officiated my friend’s wedding. To get in the Mexican mood, I made citrus mojo pork right before I left. But just now while researching the history of mojo, I found it’s not Mexican after all–it originates from the Canary Islands. Oh well. I’m going to still add some Mexico pictures here, not because it has anything to do with mojo pork, but because Mexico is, frankly, awesome.


{Fish tacos and margaritas}


{I so want my next house to be this color.}

I used lemon and orange juice that I squeezed from our citrus. I amended this recipe from Food and Wine.


1 T olive oil
1/2 c minced onion
2 large garlic cloves, minced
1 c fresh lemon juice
1 c fresh orange juice
2 T distilled white vinegar
1 1/2 T ground cumin
1 T Worcestershire sauce
One 3 lb pork shoulder


In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer all of the mojo to a blender. While this is cooling, add the S&P, Worcestershire, and cumin and puree the marinade. Let cool for a few minutes. Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 4 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry (though keep the marinade). Roast for 1 hour, and then reduce the oven temps to 275° for a half to one more hour, or until an instant-read thermometer inserted into the thickest part of the meat registers 180°. (If your meat is more than 2.5 pounds, you may have to cook it for a couple of hours more.) Remove the roast from the oven and cover with foil; let rest for 30 minutes. (My meat was done way earlier than I had expected, so I threw the pork with all the drippings and the remaining sauce into a slow cooker on low for 3 more hours. You can probably do this from the start, too; just sear the meat, add the sauce, and cook on low for 6-8 hours.)

Serve the roast with the remaining mojo drippings. Enjoy!

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