Cuban Pork

Guillermo Pernot, a James Beard Award-winning chef, developed this Cuban pork dish to embrace his wife’s native cuisine. Pork takes center stage at nearly every special occasion in Cuba. The pork for this dish is marinated in citrus and spices, then slow-roasted until falling-apart tender and served with a garlicky Sour Orange Mojo sauce. I have found that we do not need the entire recipe for the mojo sauce so I only make half. This is going to be another one of your favorites! Enjoy!

Cuban Pork

3-lbs. boneless pork shoulder, tied
4 Tbsp. kosher salt
1 Tbsp. black pepper
Juice of 6 fresh limes
2 C. orange juice concentrate
1 C. olive oil
1 quart water
1 Tbsp. ground cumin
2 bay leaves
3 garlic cloves, minced
1 Tbsp. dried oregano

Make 3-inch slits over entire surface of the meat, and rub generously with salt and pepper. Mix remainder of ingredients in a deep, heavy-bottomed roasting pan. Add pork and enough water to bring liquid halfway up the sides of the meat. Marinate for 4 hours or up to 3 days.

Preheat oven to 325 degrees. Cover pan and roast the pork in the marinade, for 4 hours. Uncover and continue cooking for another 30 minutes. Remove meat from pan and allow to cool. Cut into large chunks and serve with Sour Orange Mojo (recipe below).

Serves: 4

Sour Orange Mojo:
1 C. olive oil
10 garlic cloves, minced
1/2 onion, minced
juice of 1 large orange
juice of 8 limes
1/2 tsp. oregano
2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/4 C. chopped fresh parsley

Heat 2 tbsp. olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring constantly, until golden brown, 2 to 3 minutes. Stir in juices, oregano, cumin, salt, pepper, and 2/3 cup water, and bring to a rolling boil. Remove from heat, add remaining oil, and let cool. Stir in parsley and serve.

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