Prep Time:20 mins
Cook Time:5 mins
Marinate Time:1 day
Stand Time:1 hr
Total Time:1 day 6 hrs 20 mins
Servings:6

Nutrition Facts (per serving)

Calories1002
Fat74g
Carbs9g
Protein72g

Nutrition Facts

Servings Per Recipe 6

Calories 1002

% Daily Value *
Total Fat 74g95%
Saturated Fat 25g125%
Cholesterol 272mg91%
Sodium 1147mg50%
Total Carbohydrate 9g3%
Dietary Fiber 2g7%
Total Sugars 3g
Protein 72g143%
Vitamin C 24mg27%
Calcium 123mg9%
Iron 6mg33%
Potassium 1168mg25%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Whether you pronounce it like they do within the Caribbean or like Jim Morrison in that vintage Doors tune, this “mojo” labored splendidly nicely as a marinade for red meat shoulder. That isn’t any marvel, since the three important additives are garlic, citrus, and herb — and there aren’t plenty of factors that the trio wouldn’t make better. We did something comparable with skirt steak a few years in the past (and those cherished it), but I suppose these flavors are even higher with this richer, fattier reduce of meat.

How to Make Garlic and Citrus Mojo Pork

If you can get hold of a few bitter oranges, also recognise as bitter orange, or Seville orange, you should use those, but I suppose the orange/lime blend is a super replacement.

You can also consist of a few lemon juice if you want, however all we’re without a doubt after is barely candy acidity with a touch touch of bitterness, and any mixture of citrus you want the taste of will paintings in this clean marinade.

Like I stated within the video, feel unfastened to make extra mojo (without all the salt) to apply as a sauce to top your roasted red meat. But the flavor of the marinade penetrates the meat so deeply that I decide on to complete mine with just a squeeze of clean lime.

Either manner, this is a completely flavorful, change of tempo red meat recipe. It will shine no matter how you prepare dinner your meat, which is why I virtually do desire you provide it a strive soon. Enjoy!

Ingredients

Marinade:

  1. half of cup mint leaves
  2. 1/2 cup sparkling orange juice
  3. 1/three cup oregano leaves
  4. 1/4 cup olive oil
  5. eight cloves peeled garlic
  6. 2 limes, juiced
  7. 4 teaspoons kosher salt
  8. 1 tablespoon ground cumin
  9. 2 teaspoons smoked paprika
  10. 1 teaspoon freshly ground black pepper
  11. 1 teaspoon dried oregano
  12. 1/four teaspoon cayenne pepper

Pork Roast:

  1. 3 half of to 4 kilos beef shoulder, bone-in or boneless
  2. 1 yellow or white onion, sliced
  3. half of cup water
  4. salt as wanted

Directions

Combine mint, orange juice, sparkling oregano, olive oil, garlic cloves, lime juice, salt, cumin, paprika, pepper, ground oregano, and cayenne pepper in a blender; blend till smooth.

Poke beef throughout with a small sharp knife and location into a field just large sufficient to healthy the meat. You can also use a resealable plastic bag.

Pour over marinade and toss to coat. Spoon any excess marinade from the bottom of the box over the pinnacle of the meat earlier than masking. Marinate inside the refrigerator for 24 hours. You can pass as few as 6 or so long as forty eight hours.

Preheat the oven to 300 ranges F (one hundred fifty stages C).

Place onions in a roasting pan, and make a space within the center. Place pork within the pan, fat aspect up, and transfer the marinade over the onions on each side. Pour in water.

Transfer into the preheated oven and roast till internal temperature reaches 190 to 195 ranges F (87 to 90 stages C), about five hours. For high-quality consequences baste red meat now and again with liquids in the pan. Add more water if the pan receives too dry.

When pork is completed, eliminate from the oven, and cowl with foil. Let rest for 1 hour.

Serve by way of tearing meat apart like for pulled beef, or by way of removing large chunks, and reducing.