Recipes Mojo-Marinated Pork Shoulder 4.7 (3) 3 Reviews Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus and herbs, then lets it sit overnight before roasting the meat until crispy. If you're using the roasted meat for sandwiches, Choi recommends refrigerating it first, which makes it easier to slice. Plus: More Pork Recipes By Roy Choi Roy Choi Born: Seoul, Korea; 1970. Raised: Los Angeles. ("I bounced through a lot of neighborhoods; we moved 12 different times.") Education: Culinary Institute of America; Hyde Park, New York. Experience: Le Bernardin, New York City; Embassy Suites, Lake Tahoe, California; The Beverly Hilton and Rock Sugar Pan Asian Kitchen, Los Angeles. Career wake up call: "When I was 25, before I started cooking, I hit rock bottom. I was almost disowned by my family. Then one day, I was lying on the couch watching Essence of Emeril, and I had an out-of-body experience. I felt like Emeril stepped out of the TV and shook me by the shoulders and said, 'Get off that couch. Taste this, smell this, do something.' So I went to the bookstore, started doing research and read about chefs like Eric Ripert [at New York City's Le Bernardin]." Childhood food memory: Making dumplings in his family's Korean restaurant when he was eight. "In Korean cooking, there are two things that take a lot of prep, besides kimchi: Picking off the bean-sprout skin and making dumplings. You'll always see an old lady sitting at a table making them. You can't wing it--dumplings don't fall out of the sky; you have to sit down and make them." Guilty pleasure: Milk shakes. "I'm a milk-shake connoisseur: chocolate, vanilla, strawberry, banana. I'm a laid-back dude but extremely particular about milk shakes—the iciness, the creaminess. When I cooked in Tahoe, the Nevada border was right across the street. So I'd hop across the state line and drink milk shakes until after midnight in the 24 hour coffee shops. I gained 20 pounds." On Chego!, his new rice bowl restaurant: "Chego loosely means 'thumbs up' in Korean. It's like when your mouth is full and your grandmother asks how her food is, you just give her a thumbs up." What he'd be if he weren't a chef: A topographer. "I can figure out a city in 10 minutes by looking at a map, I can almost see it. Like Arnold Schwarzenegger in The Terminator." Favorite cookbook: La Technique by Jacques Pépin. "It's amazing. For him to build that book at that time—amazing. He's the man." Food & Wine's Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Robert Fisher Active Time: 45 mins Total Time: 3 hrs 15 mins Yield: 6 to 8 Ingredients 3/4 cup extra-virgin olive oil 1 cup lightly packed cilantro, finely chopped 1 tablespoon finely grated orange zest 3/4 cup fresh orange juice 1/2 cup fresh lime juice 1/4 cup lightly packed mint leaves, finely chopped 8 garlic cloves, minced 1 tablespoon minced oregano 2 teaspoons ground cumin Kosher salt Pepper 3 1/2 pounds boneless pork shoulder, in one piece Directions In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight. Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain. Rate it Print