Cuban Mojo Pork Roast

One of my favourite gastro movies is Chef, where the whole story is around Cuban style street food. Probably you know this movie very well, so just remember the mouth-watering scenes when Martin made the Mojo marinade for the roast...OMG!

So now, I'll show you how I prepared my Cuban Mojo Marinated Pork Roast. Originally you should prepare this marinade with sour orange juice, but no worries if you have no chance to get some -like me-, we will solve this problem.

The preparation of our roast starts a day before serving...

Ingredients

500 g boneless pork shoulder or loin in one piece
Zest and juice of 1 large orange
Juice of 1 lemon and 1 lime
1 small bunch of coriander
200 ml extra virgin olive oil
4 garlic cloves
2 tbsp dried or fresh oregano
2 tbsp salt
2 tsp pepper
1 tsp chilli powder or 1 chopped fresh chilli
1 tsp ground caraway seeds

Instructions

Put the ingredients from the list above into a food processor, and mix them together while it will chop the herbs and the garlic cloves for you. Then place your pork into a roasting bag then pour the marinade on it, and let the meat sit in the mixture of juices, spices and herbs overnight in the fridge.
On the following day, remove the marinade from the roasting bag -save it for later-, then close the bag, and place your meat into the oven for about 2 hours, at 170 °C to make sure it will be soft as butter.
Maybe not everyone is a big fan of roasting bags, but my opinion is that they can do almost the same as a kitchen foil-covered baking tray, but if you are lucky and your bag won't leak you can save some time on cleaning really messy baking trays, and it will keep most of the juices in the meat.
So when the meat is soft, remove your pork from the bag, and roast it for another 20 minutes on a roasting rack, or till the pork get a crispy but not burnt layer. Before you cut the first slices, rest the roast for a couple of minutes on a chopping board.
You can use this time to prepare the Mojo sauce. Pour 250 ml of Mojo marinade and about 4 tbsp of roasting tray drippings into a pot and cook it while stirring it constantly till it thickens.
Finally, your tender roast is ready to carve nice, thin slices or pull the meat apart, it's up to you. Don't forget to serve it with the tangy Mojo sauce or use it as a glaze on the whole roast before you slice it.