Recipes

Mojo-Marinated Pork Shoulder

Name: Mojo-Marinated Pork Shoulder
Total time: 675 min
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

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.

By

Roy Choi

Updated on February 5, 2023

Mojo-Marinated Pork Shoulder — Photo: © Robert Fisher

Active Time:

45 mins

Total Time:

11 hrs 15 mins

Yield:

6 to 8 servings

If you're using the roasted meat for sandwiches, Choi recommends refrigerating it first, which makes it easier to slice.

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
1 teaspoon kosher salt, plus more to season the pork
1 teaspoon freshly ground black pepper, plus more to season the pork
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°F 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°F and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°F; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.