With this slow-roasted pork shoulder recipe, you can enjoy the rich and savory flavors of Cuban food. The marinade adds citrusy and fragrant spices to the meat, and the mojo sauce gives it a tangy kick. Great for a family reunion or a fun barbecue.
Ingredients: 1 pork shoulder 5-6 lbs. 1 cup orange juice. 1/2 cup lime juice. 1/4 cup lemon juice. 8 cloves garlic, minced. 1 tablespoon cumin. 1 tablespoon oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. Mojo Sauce see instructions.
Instructions: In a bowl, make the marinade by mixing orange juice, lime juice, lemon juice, cumin, oregano, smoked paprika, salt, and pepper. Put the pork shoulder in a big plastic bag that can be closed again and again, and then pour the marinade over it. Put the bag in the fridge for at least four hours or overnight, turning it every now and then. Get your grill or smoker hot, about 250F 120C. Take the pork shoulder out of the sauce and let it cool down at room temperature. Slowly roast the pork shoulder on a smoker or grill for about 6 hours, or until the meat is soft and the internal temperature reaches 195F 90C. To make the Mojo Sauce, mix 1/2 cup of the marinade with more minced garlic, salt, and pepper to taste while the pork is roasting. Take out of the heat and let the pork rest for 15 minutes. Then, use two forks to shred it. Put Mojo Sauce on the side and serve the pork shreds. Enjoy your pork shoulder cooked in the Cuban style!
Prep Time: 15 minutes
Cook Time: 360 minutes
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