Mojo Marinated Pork Shoulder || Gracefult Kitchen

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Mojo Marinated Pork Shoulder

Banana Bread

Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus, and herbs, then lets it sit overnight before roasting the meat until crispy.

Ingredients

3/4 cup extra-virgin olive oil
1 cup lightly packed cilantro, finely chopped
1 tablespoon finely grated orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano
2 teaspoons ground cumin
1 teaspoon kosher salt, plus more to season the pork
1 teaspoon freshly ground black pepper, plus more to season the pork
3 1/2 pounds boneless pork shoulder, in one piece

Description

In a bowl, whisk together all of the ingredients except salt, pepper, and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
Preheat the oven to 425°F and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375°F and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°F; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.