Cuban Mojo Pork

Ingredients

• 5 lbs bone-in pork shoulder (pernil)
• 1 cup fresh sour orange juice (or 3/4 cup orange juice mixed with 1/4 cup lime juice)
• 15 cloves garlic, minced
• 2 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 large white onion, quartered
• 2 bay leaves
• 1/4 cup fresh cilantro, chopped
• 1 tbsp white vinegar

Instructions

1. Using a sharp knife, score the pork shoulder deeply in a crosshatch pattern, making cuts about 1 inch apart and 1 inch deep to allow the marinade to penetrate.
2. In a blender or food processor, combine the sour orange juice, garlic, oregano, cumin, salt, black pepper, olive oil, and vinegar. Blend until smooth to create the mojo marinade.
3. Place the pork in a large roasting pan or deep container. Pour the mojo marinade over the pork, rubbing it thoroughly into all the cuts and crevices. Scatter the onion quarters and bay leaves around the meat.
4. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight, turning the pork once halfway through marinating.
5. Remove the pork from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven to 325°F (165°C).
6. Cover the roasting pan tightly with aluminum foil and roast for 3 hours, basting the pork with pan juices every hour.
7. Remove the foil, increase the oven temperature to 400°F (200°C), and continue roasting for 45 minutes to 1 hour until the exterior is deeply caramelized and the internal temperature reaches 185°F (85°C).
8. Let the pork rest for 15 minutes, then shred or slice the meat. Skim the fat from the pan juices and spoon the remaining mojo sauce over the pork. Garnish with fresh cilantro before serving.