Tuesday, December 28, 2010

Puerto Rican Mojo Pork

1 boneless pork shoulder roast
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons salt
2 tablespoons minced garlic
2 teaspoons crushed dried oregano
1/2 teaspoon black pepper
3 tablespoons distilled white vinegar
3 tablespoons olive oil
Blend the mojo together and let sit with the pork overnight or up to 24 hours. Roast the Pork with the Mojo, adding water during roasting as needed. Score any fat on the outside of the roast in an X pattern, but do not remove.
Roast at 350 degrees for 6 or 7 hours. Cover with foil for the first 3 hours and uncovered for the last 3. Cook until the roast is falling apart tender.
Serve with black beans, rice and mojo sauce.

Mojo Sauce:
8 cloves garlic
1 Serrano chile
3 T. cilantro
½ c. orange juice
¼ c. lime juice
¼ c. olive oil
Combine together in the blender and serve alongside the pork.

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