Ingredients

The following ingredients have 10 Servings
  • 3/4 cup extra virgin olive oil
  • 1 cup cilantro / coriander, (lightly packed)
  • 1 tbsp orange zest
  • 3/4 cup orange juice, (fresh)
  • 1/2 cup lime juice
  • 1/4 cup mint leaves, (lightly packed)
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano))
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out))
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • Salt and pepper

Instruction

  • Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  • Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  • Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
  • Preheat oven to 220°C/425°F (200°C fan).
  • Roast, uncovered, for 30 minutes. Base with pan juices.
  • Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
  • Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
  • Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.