RoastCuban
Mojo roast pork
Shoulder, sour orange, garlic, cumin. Cuban pig, oven or pit.
Made it?
5 hr · 25 min hands-on · pull 195°F · rest 30 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- pork shoulder, bone-in8 lb
- garlic cloves12
- sour orange juice, or orange plus lime1 cup
- cumin2 tsp
- oregano2 tsp
- kosher salt1 tbsp
Method
- 1
Mash garlic, salt, cumin, oregano. Stab the shoulder, rub in, juice over. Overnight.
- 2
325°F uncovered until 195°F and the bone wiggles, 4–5 hours. Baste once.
- 3
Rest 30. Pull or slice. The juice in the pan is the sauce. Onions if you want, rice and black beans.
If you don’t have it
- pork shoulder → picnic. Keep the same pull. Leaner cooks faster and dries sooner.
- pork shoulder, bone-in → What you actually have, if it is the same muscle family. Sour orange is naranja agria. Half orange, half lime is the grocery stand-in.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
Same cut
Pork shoulder
Pull it, crisp it, bowl it.