Mojo-marinated roast shoulder of pork
- Prep: 10m
- Cook: 2hr 55m
- Serves: 4
Take your Sunday roast to Cuba by soaking a shoulder of pork in a sharp and garlicky mojo marinade made with fantastically tangy Seville oranges, lots and lots of garlic, and a lick of chilli heat.
Method
- Peel and crush or grate the garlic cloves and pop them in a bowl. Halve the chilli and very finely chop it, scooping out the white seeds and pith, and add it to the garlic.
- Juice the Seville oranges - you need approximately 160ml juice. Pour it into the bowl with the garlic and chilli, and add 80ml olive oil and ½ tsp each ground cumin and dried oregano. Add a pinch of salt and stir together to mix. If you have a small food processor or blender, you can blitz all the ingredients together till smooth.
- Unwrap the pork shoulder and pat it dry with kitchen paper. Pop it in a dish or bowl and pour over the mojo. Turn several times to coat the pork and then marinate for at least 1 hr at room temperature, or overnight in the fridge (covering the dish if it's in the fridge).
- When you're nearly ready to roast the pork, heat your oven to 170c/Fan 150c/Gas 5. Peel and finely slice the onions and place them in a small roasting tin. Lift the pork shoulder out of the dish and place it on the onions (reserve the marinade for later). Loosely cover the roasting tin with foil, scrunching it to the sides to seal them. Roast the pork for 2 hrs, then remove the foil and roast for a further 45 mins to brown the joint.
- Lift the pork out of the roasting tin, place it on a chopping board and loosely cover with foil to rest for 30 mins. While the pork rests, pour the remaining mojo marinade into a pan and scoop in the onions for the roasting tin. Bring to the boil, then reduce the heat and gently simmer for 5 mins to heat the mojo. taste and adjust the seasoning if you think it needs it.
- Carve the pork and serve with the hot mojo marinade spooned over the top.
Ingredients
All to be sourced organic where possible
- 8 garlic cloves
- 1 chilli
- 3-4 Seville oranges
- 80ml extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp dried oregano
- Sea salt
- 1.2kg pork shoulder, boned & rolled
- 2 onions