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1
Place the garlic cloves on a cutting board.
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2
Slice the cloves in half lengthwise and then smash with the side of a chef's knife.
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3
Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.
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4
(This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.)
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5
Add the oregano, chop it into the garlic paste and mix together.
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6
Put the garlic paste in a large bowl.
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7
Add the Adobo, Mojo, the orange and lime juices.
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8
Mix well to combine.
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9
Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern.
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10
Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat.
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11
Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
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12
Preheat the oven to 450 degrees F.
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13
Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
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14
Roast the pork for 30 minutes.
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15
Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork.
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16
Baste with the marinade every 30 minutes.
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17
Total roasting time will be approximately 5 to 5 1/2 hours.
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18
Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
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19
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes.
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20
You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
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21
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend.
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22
Store in a cool, dry place for up to 2 weeks.
