Cuban-Style Pork Shoulder with Mojo Sauce
Forget low and slow: our fall-off-the-bone riff on Cuban-style pork shoulder cooks hot and fast, in less than four hours. OR “For years I have been trying to replicate the Cuban pork I've had in restaurants and this really takes you there,”
- Makes6 servings
- Cook Time4½ hours
- Active time plus coolingplus marinating
- 8
To replicate the flavor of sour Seville oranges in traditional Cuban mojo sauce, we combine the juices and zest from regular oranges and limes. A 400°F oven cooks the pork in under 4 hours, and enclosing it completely in a packet of foil and kitchen parchment keeps the meat moist, eliminating the need to baste. (The parchment-lined packet also makes cleanup a breeze.) Before cooking, we season the pork with a mixture of salt and smoked paprika; the latter is unconventional in Cuban mojo, but the paprika’s earthy, smoky notes are a nice complement to the citrus and garlic. We prefer the flavor of the pork after seasoning for at least eight hours, but if you’re pressed for time, one hour will suffice. A roll of 18-inch-wide heavy-duty foil is essential for sealing in the pork, and 15-inch-wide kitchen parchment is ideal. Be careful when forming the packet. Tears or openings may cause the meat to dry out.
Don’t let the pork or its juices come into contact with the foil during cooking; it could cause a metallic taste and discolor the jus. Make sure the parchment fully lines the bottom of the pan and covers the pork on top.
Step 1
In a small bowl, stir together 5 teaspoons salt and the paprika. Using a paring knife and a twisting motion, make twelve 1-inch-deep cuts all over the pork. Rub with the salt mixture, then wrap tightly in plastic wrap and refrigerate for 8 to 24 hours.
Step 2
Heat the oven to 400ºF with a rack in the lower-middle position.In a liquid measuring cup, combine both juices. In a food processor, combine both zests, the oregano, garlic, oil, cumin and pepper.
Process until the garlic is finely chopped, about 1 minute. Add ¼ cup of the juice and process until combined, about 10 seconds.
Step 3
Using 18-inch-wideheavy-duty foil, make a foil sling in a large roasting pan. Leaving a generous amount of overhang on either side, gently press 1 sheet of foil into the pan lengthwise. Press a second sheet over that crosswise, again leaving ample overhang. Using kitchen parchment, repeat this process, setting the sheets over the foil. Set a wire roasting rack over the parchment.
Step 4
Unwrap the pork and rub all over with the herb-garlic paste. Place fat side up on the rack in the prepared pan. Pour ¼ cup of the juice into the bottom of the pan. Loosely fold the excess parchment around the pork, then fold the excess foil up over the pork. Crimp the foil together to create a loose but sealed packet.
Roast until the meat is tender and registers 190ºF, about 3½ hours.
Step 5
Transfer the pork to a carving board, tent loosely with foil and let rest for 30 minutes. Pour the accumulated juices from the pan into a medium saucepan over medium heat, then add the remaining ½ cup citrus juice.
When hot, remove from the heat and stir in the cilantro; cover and keep warm.
Step 6
Using tongs and a knifeor carving fork,cut and shred the meat into chunks, discarding the bone and any fat. Transfer to a bowl and toss with ¼ to ½ cup of the sauce. Serve with the remaining sauce and lime wedges.
