Cuban-Style Oven-Roasted Pork
Pork shoulder marinated with sour orange, garlic, onion, and spices, then slowly roasted. Serves 8; times are approximate.
This oven version pairs a sour-orange and garlic mojo with slow roasting. Allow about 15 minutes of hands-on preparation, at least 2 hours for marinating, and a minimum of 4 hours in the oven, adjusting as needed until the pork reaches your preferred doneness.
Ingredient allergens
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Method
- 01
Make the mojo
Crush the garlic with the salt and peppercorns. Add the oregano, chopped onion, and sour orange juice. Heat the olive oil in a saucepan until hot, remove it from the heat, and carefully add the garlic mixture; stir and leave to cool.
Ready to continue when: The garlic and spices form an even mixture, and the mojo has cooled.
15 min - 02
Marinate the pork
Pierce the pork shoulder several times with a sharp knife or fork. Coat it with most of the mojo, reserving a little for roasting, cover, and marinate in the refrigerator for at least 2 hours.
Ready to continue when: The pork is coated in mojo and the minimum marinating time has elapsed.
120 min - 03
Start roasting
Heat the oven to 232 °C. Place the pork shoulder fat side up in an uncovered roasting pan and roast for 10 minutes; then lower the oven to 107 °C.
Temperature: 232 °C / 449.6 °FReady to continue when: 10 minutes have passed and the oven is set to 107 °C.
10 min - 04
Roast slowly
Continue roasting at 107 °C. Baste the pork shoulder with the reserved mojo from time to time. Allow at least 4 hours and check the center with a thermometer; the reference recipe gives 77 °C for slicing. For meat that can be pulled apart, continue cooking until it reaches 91 °C.
Temperature: 107 °C / 224.6 °FReady to continue when: The thermometer reads 77 °C for slicing or 91 °C for a shreddable texture.
230 min - 05
Rest and serve
Remove the pork shoulder from the oven, cover it with foil, and leave it to rest for at least 10 minutes before slicing and serving.
Ready to continue when: At least 10 minutes have passed and the pork is ready to slice or pull apart.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=EFQAVdSw_9U
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