Mojo Pork Recipe

Mojo Pork Recipe is a symphony of flavors, where the tender cubes of pork shoulder get infused with the brightness of orange and lime juice, the pungency of garlic, and the earthiness of oregano. As the aromas meld together, a complex and mouthwatering dish is born, perfect for a delicious gathering with friends and family.

Ingredients

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons chopped fresh oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together olive oil, garlic, orange juice, lime juice, oregano, cumin, smoked paprika, salt, and black pepper.

Add the pork cubes to the bowl and toss to coat, making sure they’re evenly covered with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the pork from the marinade, letting any excess liquid drip off.

Place the pork cubes on a baking sheet lined with parchment paper, leaving some space between each cube to allow for even cooking.

Roast the pork in the preheated oven for 25-30 minutes, or until it reaches an internal temperature of 145°F (63°C).

Remove the pork from the oven and let it rest for 5-10 minutes before serving.

Serve hot, garnished with additional oregano if desired.

Notes

For best results, use a flavorful olive oil that can hold its own against the bold flavors in this recipe.

Don’t be shy with the garlic – those two cloves will mellow out during the marinade time.

Freshly squeezed juice is a must, so don’t skip that step! Oregano is the star of the show, so use a high-quality, fresh bunch for maximum flavor.

If you prefer a spicy kick, add a pinch of red pepper flakes to the marinade.

Pork shoulder can be substituted with pork butt or even beef cubes if you prefer.

Don’t overcrowd the baking sheet, as you want air to circulate around each cube for that perfect caramelized crust.

If you’re short on time, you can marinate the pork for at least 30 minutes, but overnight is ideal.

Let the pork rest – it’s crucial for the juices to redistribute, making it tender and juicy.

Slice thinly against the grain for a tender, fall-apart texture.

Nutrional Value

• Calories: 340
• Total Fat: 22g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 10g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 25g