Roast Mojo Pork
Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus and herbs, then lets it sit overnight before roasting the meat until crispy. If you're using the roasted meat for sandwiches, Choi recommends refrigerating it first, which makes it easier to slice.
• 6 lbs pork shoulder
• Mojo Marinade for the Pork:
• 2/3 c olive oil
• 2/3 c cilantro
• 4 tbl mint leaves
• 1/2 c orange juice
• 1/2 c fresh squeezed lime juice
• 7 garlic cloves, minced
• 1 1⁄2 tbl grated orange peel
• 2 tsp fresh oregano, chopped
• 1 tsp ground cumin
• 2/3 tsp black pepper, ground
• 2/3 tsp fine sea salt
• Brine for the Pork:
• 4 c orange juice
• 3.5 c water
• 1/2 c rice vinegar
• 1/2 c spiced rum
• 1/2 c salt
• 1/4 c sugar
•Lots of minced garlic
•1 tbl each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns
•3 bay leaves
1. Brine pork shoulder for 12 hours.
2. Blend all Mojo Marinade ingredients in a blender.
3. Remove pork from brine and pat dry.
4. Marinate pork shoulder in Mojo Marinade for at least 2 hours.
5. Slow roast pork shoulder until 170°F internal temp (should still be a light pink on inside).
6. Baste pork with marinade throughout roasting.
7. Now, go make a Cubano!
