Florida Mojo Pulled Pork
Citrusy mojo marinade turns slow-roasted pork shoulder tender and tangy.
Dietary
Wheat free, Dairy free, Nut free
Allergens
Red meat
This Cuban-influenced Florida favorite soaks pork shoulder in a garlicky sour orange mojo before a long, slow roast that leaves the meat fall-apart tender. Shred it for sandwiches, tacos, or a rice-and-beans plate. The bright citrus marinade balances the rich, fatty pork for a dish suited to weekend gatherings and leftovers alike.
Ingredients
- 4 pounds boneless pork shoulder
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 10 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion, sliced
- 3 bay leaves
- 1/4 cup fresh cilantro, chopped
Method
-
In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper to make the mojo marinade.
-
Place the pork shoulder in a large resealable bag or non-reactive container, pour the mojo marinade over it, and turn to coat evenly.
-
Refrigerate and marinate the pork for at least 8 hours, turning once if convenient.
-
Preheat the oven to 300°F. Transfer the pork and all of its marinade to a large roasting pan, then scatter the sliced onion and bay leaves around it.
-
Cover the pan tightly with foil and roast until the pork is fork-tender and shreds easily, about 4 hours.
-
Remove the pork from the oven and let it rest in the pan juices for 15 minutes.
-
Shred the pork with two forks, discarding the bay leaves, and toss the meat with enough of the pan juices to keep it moist.
-
Sprinkle the shredded pork with chopped cilantro before serving.
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Florida Mojo Pulled Pork
This Cuban-influenced Florida favorite soaks pork shoulder in a garlicky sour orange mojo before a long, slow roast that leaves the meat fall-apart tender. Shred it for sandwiches, tacos, or a rice-and-beans plate. The bright citrus marinade balances the rich, fatty pork for a dish suited to weekend gatherings and leftovers alike.
13 hr 8 servings 420 cal
Ingredients
- 4 pounds boneless pork shoulder
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 10 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion, sliced
- 3 bay leaves
- 1/4 cup fresh cilantro, chopped
Method
- 1
In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper to make the mojo marinade.
- 2
Place the pork shoulder in a large resealable bag or non-reactive container, pour the mojo marinade over it, and turn to coat evenly.
- 3
Refrigerate and marinate the pork for at least 8 hours, turning once if convenient.
- 4
Preheat the oven to 300°F. Transfer the pork and all of its marinade to a large roasting pan, then scatter the sliced onion and bay leaves around it.
- 5
Cover the pan tightly with foil and roast until the pork is fork-tender and shreds easily, about 4 hours.
- 6
Remove the pork from the oven and let it rest in the pan juices for 15 minutes.
- 7
Shred the pork with two forks, discarding the bay leaves, and toss the meat with enough of the pan juices to keep it moist.
- 8
Sprinkle the shredded pork with chopped cilantro before serving.
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