This recipe is from ROY CHOI May 2014 Food & Wine Magazine. I used this for my Mojo Pork Cubanos Sandwiches. It was absolutely AMAZING! If you're using the roasted meat for sandwiches, like I did, Choi recommends refrigerating it first, which makes it easier to slice.



Active Time  45 MIN

Total Time  3 HR 15 MIN

Yield  Serves : 6 to 8



INGREDIENTS

 

• 3/4 cup extra-virgin olive oil
• 1 cup lightly packed cilantro, finely chopped
• 1 tablespoon finely grated orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano
• 2 teaspoons ground cumin
• Kosher salt
• Pepper
• 3 1/2 pounds boneless pork shoulder, in one piece

 

DIRECTIONS



Day 1

 

1. In a bowl, whisk together all of the ingredients except salt, pepper and the pork.
2. Whisk in 1 teaspoon each of salt and pepper.
3. Transfer the marinade to a large resealable plastic bag and add the pork.
4. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.

 

Day 2

 

1. Preheat the oven to 425° and set a rack over a rimmed baking sheet.
2. Transfer the pork to a work surface; discard the marinade.
3. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll.
4. Season all over with salt and pepper and set it on the rack.
5. Roast the pork for 30 minutes, until lightly browned.
6. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.