-
1
Combine all the marinade ingredients in a food processor and blend until all the herbs and garlic are finely chopped or minced.
-
2
Or alternatively, you may finely chop or mince the garlic and herbs then mix all ingredients together in a bowl.
-
3
Next place in a large ziplock bag with the pork shoulder or in a large bowl covered with clingfilm.
-
4
And place in the fridge overnight.
-
5
Remove the pork from the Marinade and bring to room temperature prior to cooking.
-
6
Reserve the Marinade to use at a later stage.
-
7
Next preheat the oven to 170C/325F.
-
8
Place the pork on a rack in a roasting dish or on a couple of sliced onions (I used 2 large white onions).
-
9
The pork has to be elevated.
-
10
Cover with a lid or foil, slightly tented so it's not pressed against the pork tightly.
-
11
Place in the preheated oven and bake for 2 hrs 30 minutes.
-
12
Then remove the foil and return to the oven for a further 30 minutes to brown the top of the pork.
-
13
Remove from the oven and place on a large plate, loosely covered with the foil.
-
14
Rest for a further 20 minutes before serving.
-
15
Now to make the Mojo place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan.
-
16
Bring to boil and add salt and pepper to taste.
-
17
You might also want to add more lime juice or even a pinch of sugar.
-
18
Turn the heat down and simmer for 1 to a 1 1/2 minute, then remove from the stove and set aside.
-
19
Slice the oranges and then add to a frying pan, lightly fry the slices over a low heat until they are lightly caramelised.
-
20
Decorated with pan fried fresh slices of oranges and extra coriander leaves.
-
21
Serve with the Mojo.
-
22
And enjoy
-
23
Save the leftovers to make Cuban Pork Sandwiches.
