Ingredients

For the Marinade:

• 3/4 cup extra virgin olive oil

• 1 cup fresh orange juice (substitute for sour orange juice)

• 1/2 cup fresh lime juice

• 1 tablespoon orange zest

• 1 cup fresh cilantro, finely chopped

• 1/4 cup fresh mint leaves, finely chopped

• 8 garlic cloves, minced

• 1 tablespoon fresh oregano or 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• Salt and pepper to taste

For the Pork:

• 4 lbs (about 2 kg) pork shoulder or pork butt, skinless and boneless

Instructions

1. Prepare the Mojo Marinade

   • Combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, mint, garlic, oregano, cumin, salt, and pepper in a bowl or food processor and mix until well blended. If using a processor, pulse until chopped but not pureed.

2. Marinate the Pork

   • Make a few slits in the pork shoulder with a sharp knife to help marinade penetrate.

   • Place pork and marinade in a large ziplock bag or container, coat well, and refrigerate for several hours or overnight for best flavor.

3. Cook the Pork

   • Preheat oven to 425°F (220°C). Place the pork on a wire rack over a baking tray. Discard excess marinade.

   • Roast pork for 30 minutes to brown the exterior.

   • Lower oven temperature to 375°F (190°C) and continue roasting for 1.5 to 2 hours or until the internal temperature reaches 160°F (71°C).

4. Rest and Serve

   • Remove pork from the oven, cover with foil, and let rest 20 minutes. Slice against the grain and serve. Optionally, make a mojo sauce from pan drippings by adding lime juice, orange juice, and chopped cilantro.