Cuban Mojo Pork
In the realm of Cuban cuisine, Cuban Roast Pork is not only a star in its own right but also a versatile delight!
Equipment
Ingredients
- 6 lb pork butt
- 6 cups white vinegar
- 8-12 cloves garlic
- 2 limes
- 1 orange
- 2 tbsp fresh oregano can be substituted with 2 tsp dried oregano
- 1 tbsp adobo all-purpose seasoning
- 1 tsp cumin
Instructions
To Marinate:
- Peel the garlic cloves and leave whole except for large garlic cloves. Cut those in half. Set aside.
- Add pork butt to a large mixing bowl and rinse the pork butt with the white vinegar.
- Remove the pork butt from the mixing bowl and place into the baking dish. Pat the pork butt dry with paper towels. Cut about three slits on each side of the pork butt using the chef's knife.
- Stuff slits with garlic cloves.
- Create the mojo marinade by zesting the orange and limes, juicing them, and mixing them with the remaining ingredients. Bathe and massage the marinade into the pork butt.
- Cover tightly with aluminum foil and refrigerate for 4-48 hours.
To Slow-Roast:
- Remove the pork butt from the refrigerator and place it on the counter for at least 1 hour or until it reaches room temperature.
- Preheat the oven to 275 degrees Fahrenheit.
- Place the still-covered baking dish with the pork butt in the oven and set the timer for 2 hours and 30 minutes.
- Raise the heat to 350 degrees and continue to cook for one to one and a half hours. Check doneness after an hour by inserting a fork into the pork. If tender, the fork will slide right in without much resistance.
- After the timer goes off, remove the baking dish from the oven, remove the aluminum foil, and, using the instant-read thermometer, check the internal temperature of the pork butt.
- If the internal temperature is at least 175 degrees, remove the aluminum foil and set the foil aside for later. Raise the oven temperature to 500 degrees.
- Set a timer for 10-15 minutes and bake at 500 degrees until the fat cap is beautifully browned and crispy and the internal temperature reaches 190 degrees.
- Remove from the oven, loosely cover with the aluminum foil, and allow to rest for a minimum of 10-15 minutes before serving.
Notes
Notes on including your child(ren): Sharpen those fine motor skills by tasking your little chef(s) with setting up your mise en place. Holding steady to pour out spices or dig in with the measuring spoon takes practice and hand muscle building.
Get in some sensory play by tasking your little chef(s) with juicing the limes, being careful not to squirt the eyes.
Older chef(s) can sharpen their self-confidence by completing the directions single-handedly and tasting their delicious creation. Learn time management by cleaning the kitchen before the oven timer goes off and the Cuban Mojo Pork is done.
Nutrition
Serving: 6ozCalories: 500kcalCarbohydrates: 4gProtein: 64gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 204mgSodium: 227mgPotassium: 1217mgFiber: 1gSugar: 0.5gVitamin A: 33IUVitamin C: 6mgCalcium: 92mgIron: 5mg
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