Main Dish

Cuban-Inspired Mojo Pork Roast

Cuban-Inspired Mojo Pork Roast

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<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>

Total Time

148m

Prep Time:10m

Yields:4-6 Servings

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Ingredients

1

boneless pork shoulder (4-6 lb.)

1 bottle
(24 oz.)

GOYA® Mojo Criollo Marinade , divided

1 cup

GOYA® Recaito

¼ cup

GOYA® Lime Juice , or fresh lime juice

3 tbsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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

Kitchen View

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>

Products in this Recipe

Mojo Criollo Marinade

Mojo Criollo Marinade
Recaito

Recaito
Lime Juice
Lime Juice
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper

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Recipe Tags

Main Dish

Cuba

Pork

Baked

All-Ocassion

Over 60 minutes

Caribbean

Winter

Entree

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