Cuban Mojo Marinated Pork

Amazing Cuban Mojo Pork! Such a delicious marinade that you can most definitely use on whatever meat you enjoy. Recipe instructions call for roasting this in the oven, however we ended up smoking it on our grill. Whip up this simple marinade the day before, marinate the meat overnight, and you're all ready for cooking the next day. Simple and tasty! We paired this with the Caribbean Roasted Vegetables that I posted recently and that was such a great combo. This meal was happily devoured all week long! 

Cuban Mojo Marinated Pork
Ingredients:

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano (2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 and 1/2 pounds boneless pork shoulder, in one piece*

Directions:

1. If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
2. If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
3. Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
4. Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
5. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
6. Roast the pork for 30 minutes. It should be lightly browned.
7. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
8. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
9. Carve against the grain and serve.

Notes:
*A bone-in pork shoulder also works great!

Original recipe found here

Caribbean Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• 1 lb Brussels, halved
• 1 lb Zucchini, chopped 
• 1 lb carrots, chopped to 1 or ½ inch chunks
• 1 large red onion, halved and cut into thick 1 inch pieces
• 4 tablespoon chopped fresh cilantro
• 2 teaspoon chopped fresh parsley
• 2 teaspoon ground coriander 
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, chop the zucchini, and halve the red onion and cut into thick 1-inch pieces.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the herbs and spices. Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Inspired by this recipe