If you love Cubano sandwiches, then Mojo Pork is what you need. This is the traditional way to make the pork shoulder component of a Cubano sandwich, although it’s also great sliced thick and served up as the main course. It’s marinated in bright, summer flavors, and roasted, so it’s easy to do indoors or out.
- 1 pork butt, butterflied open
- ¾ cup extra virgin olive oil
- 1 cup chopped cilantro
- 1 tbsp orange zest
- ¾ cup fresh-squeezed orange juice
- ½ cup lime juice
- ¼ cup chopped mint leaves
- 8 garlic cloves, finely chopped
- 2 tbsp Dizzy Pig Shakin’ the Tree seasoning
- Butterfly and de-bone the pork butt.
- Mix all of the marinade ingredients, place in a bowl or large zip lock bag with the pork butt and marinade overnight.
- Remove the pork from the marinade, roll and tie the pork with butchers twine into a tight roast.
- Place the roast into a pan, and loosely cover with aluminum foil.
- Place the roast into a preheated, 325°F cooker with an indirect setup.
- Roast for 3 hours. Remove foil and roast for another 30 minutes.
- Roast should be in the 160°F internal range. Depending on the size of the pork butt it may take a little longer or a little less time to finish. Remember, this roast is going to be ‘sliced’, not ‘pulled’!
- Let rest for 20 minutes, then slice and serve.