Ingredients
- 4 1/2 cups fresh orange juice, divided
- 1 1/4 cups fresh lime juice, divided
- 1 orange, zested
- 1 lime, zested
- 1/2 cup finely chopped fresh oregano, divided
- 12 cloves garlic clove, coarsely chopped
- 1/2 cup essential olive oil
- 1 bone-in pork shoulder (about four to six-pounds), trimmed of extra fat
- Salt and freshly ground pepper
- Mojo Dipping Sauce, recipe follows
- Plantains with Rum and Brown Sugar, recipe follows
- Mojo Dipping Sauce:
- 8 cloves garlic clove
- 1 serrano chile, chopped
- 3 tablespoons chopped cilantro leaves
- Salt
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup extra-virgin essential olive oil
- Plantains with Rum and Brown Sugar:
- 4 tablespoons unsalted butter
- 1/2 cup light brown muscavado sugar
- 3 ripe plantains, peeled and sliced around the bias into 1/2-inch thick slices
- 1/2 cup dark rum
Directions
Combine 4 glasses of the orange juice and 1 cup from the lime juice and zest inside a large saucepan over high temperature and lower to two cups. Remove in the heat and stir within the remaining orange juice and lime juice give a couple of cloves of garlic clove and 1/4 cup from the oregano. Let awesome to 70 degrees.
Utilizing a paring knife, make small slits within the entire top of the pork and rub the garlic clove in to the slashes. Whisk together the oil and remaining 1/4 cup from the oregano inside a large roasting pan, add some pork and switch to coat, cover and let marinate within the refrigerator not less than 4 hrs and as much as 24 hrs.
Preheat the oven to 425 levels F.
Take away the pork in the refrigerator half an hour before roasting. Season the pork with pepper and salt and prepare for half an hour. Lessen the heat to 375 levels F and continue roasting, basting using the marinade over the past half an hour of roasting until golden brown as well as an instant-read thermometer placed in to the center reaches 150 levels F. Remove in the oven, baste with any remaining glaze, tent loosely and let rest fifteen minutes before slicing.
Mojo Dipping Sauce:
Utilizing a mortar and pestle. mash the garlic clove, serrano, cilantro along with a couple of pinches of salt until it might be a paste. Add some orange juice, lime juice and oil and stir to mix.
Plantains with Rum and Brown Sugar:
Heat butter inside a large saute pan over high temperature. Add some sugar and prepare until melted. Add some plantains and prepare until soft and heated through. Remove pan in the heat, add some rum, go back to heat and prepare before the alcohol has reduced.