Cuban-Inspired Mojo Pork Roast
Prepare this Cuban-Inspired Mojo Pork Roast, a wonderfully easy dish. First, marinate the pork in lime juice, GOYA® Recaito, and GOYA® Mojo Criollo Marinade for a few hour hours. Then, brush the marinated pork with GOYA® Extra Virgin Olive Oil and season it with GOYA® Adobo All-Purpose Seasoning with Pepper. Roast the pork at high heat initially, then lower the temperature to ensure the meat is perfectly tender with a crispy skin. Slice the roast and serve it with a gravy made from the pan drippings and marinade, garnished with fresh cilantro. This glorious dish pairs perfectly with a side of black beans and rice.
Total Time
148m
Prep Time:10m
Yields:4-6 Servings
Ingredients
1
boneless pork shoulder (4-6 lb.)
1 bottle
(24 oz.)
GOYA® Mojo Criollo Marinade, divided
1 cup
¼ cup
GOYA® Lime Juice, or fresh lime juice
3 tbsp.
1 tbsp.
chopped fresh cilantro, plus more for garnish
Prepared <a href="/en/recipes/moros-y-cristianos/" title="Black Beans and Rice">Black Beans and Rice</a>, for serving
Lime wedges, for serving
Directions
Step 1
<p>In large container with lid or in large zip-top bag, combine pork, 2 cups Mojo Marinade, Recaito and lime juice. Massage marinade mixture into pork to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.</p>
Step 2
<p>Preheat oven to 425ºF. Remove pork from marinade. Using kitchen twine, firmly tie pork in 1” intervals. Using pastry brush, brush pork with oil. Season pork all over with Adobo. Place fat-side-up in roasting pan fitted with rack. Cook in lower third of oven for 30 minutes. Reduce temperature to 350°F and cover roasting pan with aluminum foil. Roast for 1 hour 50 to 2 hours and 15 minutes, until golden-brown and internal temperature registers 185°F on quick-read thermometer. Transfer pork to cutting board and cover with foil and let rest for at least 20 minutes.</p>
Step 3
<p>Heat pan juices and remaining Mojo Marinade in small saucepan over medium heat. Stir in cilantro and cook until fully heated through, about 2 to 3 minutes.</p>
Step 4
<p>Slice pork and garnish with additional cilantro. Serve with Black Beans and Rice (Moro), lime wedges.</p> <p> </p> <p><strong>Note:</strong> When selecting the meat, ask your butcher for a 4-6 lb. boneless pork shoulder.</p>
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Cuban-Inspired Mojo Pork Roast
Prep Time: 10m
Total time: 148m
Yields: 4-6 Servings
<p>Prepare this <em>Cuban-Inspired Mojo Pork Roast</em>, a wonderfully easy dish. First, marinate the pork in lime juice, GOYA® <a title="Recaito" href="https://www.goya.com/en/products/recaito/" data-udi="https://goya.com/en/products/recaito">Recaito</a>, and GOYA® <a title="Mojo Criollo Marinade" href="https://www.goya.com/en/products/mojo-criollo-marinade/" data-udi="https://goya.com/en/products/mojo-criollo-marinade">Mojo Criollo Marinade</a> for a few hour hours. Then, brush the marinated pork with GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a> and season it with GOYA® <a title="Adobo with Pepper" href="https://www.goya.com/en/products/adobo-with-pepper/" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>. Roast the pork at high heat initially, then lower the temperature to ensure the meat is perfectly tender with a crispy skin. Slice the roast and serve it with a gravy made from the pan drippings and marinade, garnished with fresh cilantro. This glorious dish pairs perfectly with a side of black beans and rice.</p>
Ingredients
1
boneless pork shoulder (4-6 lb.)
1 bottle (24 oz.)
GOYA® Mojo Criollo Marinade, divided
1 cup
¼ cup
GOYA® Lime Juice, or fresh lime juice
3 tbsp.
1 tbsp.
chopped fresh cilantro, plus more for garnish
Prepared <a href="/en/recipes/moros-y-cristianos/" title="Black Beans and Rice">Black Beans and Rice</a>, for serving
Lime wedges, for serving
Directions
Step 1
<p>In large container with lid or in large zip-top bag, combine pork, 2 cups Mojo Marinade, Recaito and lime juice. Massage marinade mixture into pork to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.</p>
Step 2
<p>Preheat oven to 425ºF. Remove pork from marinade. Using kitchen twine, firmly tie pork in 1” intervals. Using pastry brush, brush pork with oil. Season pork all over with Adobo. Place fat-side-up in roasting pan fitted with rack. Cook in lower third of oven for 30 minutes. Reduce temperature to 350°F and cover roasting pan with aluminum foil. Roast for 1 hour 50 to 2 hours and 15 minutes, until golden-brown and internal temperature registers 185°F on quick-read thermometer. Transfer pork to cutting board and cover with foil and let rest for at least 20 minutes.</p>
Step 3
<p>Heat pan juices and remaining Mojo Marinade in small saucepan over medium heat. Stir in cilantro and cook until fully heated through, about 2 to 3 minutes.</p>
Step 4
<p>Slice pork and garnish with additional cilantro. Serve with Black Beans and Rice (Moro), lime wedges.</p> <p> </p> <p><strong>Note:</strong> When selecting the meat, ask your butcher for a 4-6 lb. boneless pork shoulder.</p>
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