This is my FAVORITE Cuban dish! If you cannot make it down to Key West to dine at El Meson de Pepe’s or El Siboney then you can make it at home, and it couldn’t be easier! You can cook it up and serve alone, with a side of black beans and yellow rice, or you can slice it up and use it to make a traditional Cuban Sandwich.

Ingredients:

– 2 pounds boneless pork shoulder roast or whatever cut of pork you prefer

– Mojo Marinade (You can buy a mojo marinade at the store but believe me, it is NOT the same as making it yourself! And it is super easy to do!)
– 15 -20 cloves of garlic, minced
– 1 onion, thinly sliced
– 2 teaspoons sea-salt
– 1 teaspoon oregano
– 1 Cup olive oil (I like extra virgin)
– 2 Cups orange juice
– 1/2 Cup lemon juice
– 1/2 Cup lime juice
– 1 Cup grapefruit juice

Method 1:

1. Mix all ingredients for mojo together in a large bowl.
2. Pierce the pork all over several times with a fork.
3. Add the pork and marinate at least 4 hours or overnight. (The longer the better!)
4. Preheat oven to 325 degrees F.
5. Place pork and marinade in a baking dish or roasting pan, fat side up.
6. Slowly roast pork in oven until internal temperature reaches 170 degrees (about  2 hours). Make sure pork does not dry out by occasionally basting it with the marinade from the pan.
7. Remove from oven and cover with tin foil while the meat rests for about 10 minutes before you slice it or shred it with a fork and knife.

Method 2:

1. Mix all ingredients for mojo together in a large bowl.
2. Pierce the pork all over several times with a fork.
3. Put marinade and pork (fat side up) in a crock pot.
4. Cook on low for approximately 6 hours. Make sure the meat’s internal temperature reaches 170 degrees F.