Mojo Cuban Pork
A bold, zesty, and juicy pork main made with few, simple ingredients.
Servings: 6
Ingredients
For the marinade:
- 2 tablespoons oil 30 ml
- 2 tablespoons lime juice 30 ml
- 8 garlic cloves
- 1 cup sour orange juice 240 ml
- 1 tablespoon dried oregano leaves 2 g
- 1 tablespoon dried thyme leaves 2 g
- 4 tablespoons white vinegar 60 ml
- 1 tablespoon salt 15 g
- ½ teaspoon ground black pepper 1 g
For the pork:
- 3.3 lbs pork shoulder 1.5 kg, excess fat trimmed but not all
For the mojo sauce:
- ½ cup strained cooking juices 120 ml
- ½ cup regular unsweetened orange juice 120 ml
- 1 teaspoon cornstarch 3 g
Instructions
- In a blender or food processor, combine the oil, lime juice, garlic cloves, sour orange juice, oregano, thyme, vinegar, salt, and black pepper. Blend until smooth to create the marinade.
- Place the pork shoulder in a large bowl or container, and pour the marinade over it, making sure it’s fully coated. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
- The next day, transfer the pork along with all the marinade into the slow cooker. Cover with the lid and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is tender and falls apart easily.
- Once cooked, transfer the pork to a dish and shred with a fork.
- Strain ½ cup (120 ml) of the cooking juices and pour it into a small saucepan. Add ½ cup (120 ml) of unsweetened orange juice and 1 teaspoon (3 g) of cornstarch. Stir well and cook over medium heat for a few minutes, until the sauce thickens and becomes glossy.
- Serve the pork with the sauce drizzled over the top. If desired, garnish with peeled orange slices added just before serving.
Notes
11 WW points per serving.
Nutrition
Serving: 336g | Calories: 446kcal | Carbohydrates: 7.9g | Protein: 49g | Fat: 23g | Saturated Fat: 6.5g | Cholesterol: 167mg | Sodium: 1354mg | Potassium: 991mg | Fiber: 0.3g | Sugar: 5.3g | Calcium: 50mg | Iron: 3.3mg