Cuban Mojo Roast Pork

Ingredients

• 4 lb boneless pork shoulder (Boston butt)
• 1 cup fresh sour orange juice (or 3/4 cup orange juice plus 1/4 cup lime juice)
• 1/3 cup fresh lime juice
• 10 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1/3 cup olive oil
• 1 large white onion, sliced
• 1 cup chicken broth

Nutrition (estimated per serving)

Method

1. Using a sharp knife, poke about 20 small slits all over the pork shoulder so the marinade can penetrate deep into the meat.
2. In a large bowl, whisk together the sour orange juice, lime juice, garlic, oregano, cumin, salt, pepper, and olive oil to make the mojo marinade.
3. Place the pork shoulder in a large resealable bag or nonreactive dish, pour the mojo marinade over it, seal, and refrigerate for at least 4 hours or up to overnight, turning once halfway through.
4. When ready to cook, preheat the oven to 300 degrees F and remove the pork from the refrigerator to take the chill off for about 20 minutes.
5. Scatter the sliced onion in the bottom of a large roasting pan or Dutch oven, then set the pork shoulder on top, fat side up, and pour the marinade and chicken broth around it.
6. Cover tightly with foil or a lid and roast for 3 hours, checking once halfway through to make sure there is still liquid in the pan, adding a splash of water if it looks dry.
7. Remove the foil and continue roasting uncovered for 1 more hour, or until the internal temperature reads at least 195 to 205 degrees F and the meat is fork-tender and pulls apart easily; this higher temperature range is what breaks down the connective tissue.
8. For extra caramelized edges, turn the oven up to 425 degrees F for the final 15 minutes, watching closely so the exposed edges brown without burning.
9. Transfer the pork to a cutting board and let it rest for 15 minutes so the juices redistribute.
10. Shred the pork with two forks, discarding any large pieces of fat, and toss the shredded meat with a few spoonfuls of the strained pan juices to keep it moist.
11. Taste and adjust with a little extra salt or a squeeze of fresh lime juice before serving with rice and black beans.

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