Mojo Marinated Pork

While watching the movie "Chef" the other day, I had the insatiable craving for one of Jon Favreau's Cubanos. After doing some research I found the recipe and decided to try it out for myself and boy, is it good!!!

Chef Roy Choi created this recipe for the movie specifically and he made them look so good we had to give it a try. Step one for the Cubano recipe, is to make this juicy, slow-cooked pork. Packed with garlic, herbs, and citrus, Mojo should be your go to marinade for now on! Stay tuned for the full Cubano Recipe, coming soon!!

Ingredients:

Mojo Marinade:

• 3/4 cup extra virgin olive oil

• 1 cup cilantro / coriander, lightly packed

• 1 tbsp orange zest

• 3/4 cup orange juice, freshly squeezed

• 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

Pork:

• 1 4 lb pork shoulder/butt (I used a 7.5 lb one so I doubled up on the marinade recipe)

Recipe:

1. Add the olive oil, cilantro, orange zest & juice, lime juice, mint, garlic, oregano, cumin, salt and pepper into a food processor. Blend until all of the ingredients are finely chopped and pureed. If you don't have a food processor just be sure to finely dice all of the ingredients and mix together in a bowl. Here is a link to a mini-food processor, and 8-cup one that I recommend!

2. Place the pork in a ziploc bag (if it fits) or a bowl and pour in the marinade. Refrigerate and let pork sit in marinade overnight.

3. Take pork out of fridge and let come to room temp for about 1 hour before cooking.

4. Preheat oven to 425' F. Place pork on a roasting rack/pan and cook for 30 minutes.

5. Baste the pork butt with the pan juices and reduce oven temperature to 375' F.

6. Cook for another 1.5-2 hours (or until pork reaches an internal temp of 160' F.) Baste pork every 30 minutes.

7. At the point the pork has hit 160' F internally, you should remove it for carving for Cubanos, This style will not be "fall off the bone tender" or "pulled pork". You will need it to have some structure for carving for sandwiches.

8. Let pork rest for 20 minutes and then proceed to carve thin, sandwich sized slices for the sandwiches!

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