Porc rôti au mojo cubain

Ingrédients

• 4 lbs pork shoulder (pork butt)
• 3/4 cup orange juice (preferably fresh)
• 1/4 cup lime juice (freshly squeezed)
• 8 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper

Préparation

1. 1

   In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and pepper to create the mojo marinade.

2. 2

   Place the pork shoulder in a large resealable bag or deep dish and pour the marinade over it, ensuring the pork is evenly coated. Cover and refrigerate for at least 8 hours or overnight for best flavor.

3. 3

   Preheat your oven to 300°F (150°C). Place the marinated pork and all the marinade into a large roasting pan.

4. 4

   Cover the roasting pan tightly with foil and roast for 3 hours. Remove the foil and continue roasting for an additional 1 hour, basting occasionally, until the pork is tender and the exterior is golden brown.

5. 5

   Let the pork rest for 15 minutes before shredding or slicing. Serve with extra mojo sauce, if desired.