Cuban-Style Slow-Roasted Pork Shoulder with Mojo Sauce

Cook, Mains, Recipes, Sunday Supper

Cuban-Style Slow-Roasted Pork Shoulder with Mojo Sauce

This slightly unconventional method of slow-roasting pork shoulder yields a deeply caramelized, crispy crust and a tender, juicy interior. The citrusy mojo sauce, a version of the classic Cuban staple, provides a delicious contrast to the rich meat.


Cuban-Style Slow-Roasted Pork Shoulder with Mojo Sauce


1 boneless pork shoulder, about 3 lb. (1.5 kg.), trimmed of excess fat

Kosher salt and freshly ground pepper

1/2 tsp. ground cumin

1/2 tsp. garlic powder

2 Tbs. olive oil


For the mojo sauce:

1 small red onion, cut into 1/8-inch (3-mm.) dice

Grated zest of 2 oranges

1/2 cup (4 fl. oz./125 ml.) fresh orange juice

1/4 cup (2 fl. oz./60 ml.) fresh lime juice

6 cloves garlic, minced

3/4 cup (1 oz./30 g.) minced fresh flat-leaf parsley

Kosher salt and freshly ground pepper

3/4 cup (6 fl. oz./180 ml.) extra-virgin olive oil


Remove the pork from the refrigerator and let stand at room temperature for 1 hour.


In a small bowl, stir together the 1 1/2 teaspoons salt, a generous grinding of pepper, the cumin, the garlic powder, and 1 tablespoon of the oil. Rub all over the pork, working it into any nooks and crannies.


Preheat the oven to 450 degrees F (230 degrees C).


Heat a large, heavy roasting pan over high heat until it is very hot, about 3 minutes. Add the remaining 1 tablespoon oil and place the pork, fattier side down, in the pan. Reduce the heat to medium-high and sear until deep golden brown, about 6 minutes. Turn and sear for 5 minutes more. Insert an ovenproof meat thermometer into the thickest part of the meat. Place the pan in the center of the oven so that the thermometer is visible through the window in the oven door. Roast for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and roast for 30 minutes more. Turn off the oven and let the pork rest in the oven for 1 hour, without opening the oven door. Monitor the temperature; it should reach 150-155 degrees F (65-68 degrees C).


Meanwhile, prepare the mojo sauce: In a nonreactive bowl, combine the onion, orange zest, orange juice, lime juice, garlic and parsley. Add 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Stir to blend. (The sauce can be made up to 12 hours in advance, covered tightly and refrigerated; return to room temperature before serving.)


Set the oven temperature to 450 degrees F (230 degrees C). Roast the pork for 15 minutes to warm the exterior; the internal temperature will not change. Remove from the oven and let rest, loosely covered with aluminum foil, for 10 minutes.


Cut across the grain into slices about 1/4 inch (6 mm.) thick. Arrange on a platter, top with the sauce, and serve at once. Serves 6.

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