Cuban Pork

I hear cuban food is to die for in Florida.  But this recipe was an inspiration from a Cuban restaurant we like to visit in New York. The food is to die for, the live music and atmosphere...we just always have a wonderful experience there. This recipe is very easy but it takes some planning. The flavors are dead on. The Mojo sauce is a must. This fall off the bone pork is so so good! A perfect meal for the whole family. 

Serves: 4 - 6 

• Ingredients:

1 1/2 cups - orange juice + the zest of 1 orange
1/2 cup - lime juice + the zest of 1 lime
1/3 cup - fresh cilantro, finely chopped
1 tablespoon dried
6 cloves - garlic, finely chopped
2 tsp - ground cumin
1 tsp salt
1 tsp - pepper
1/2 cup - olive oil + 1/2 tsp for browning of the pork 

1/2 tsp butter
2-3 pounds pork shoulder or butt

• Mojo Sauce: 

1/2 cup - fresh orange or grapefruit juice
1/4 cup - fresh lime juice
1/4 cup - olive oil
1/4 cup - fresh cilantro, chopped
1 jalapeño finely chopped (optional)
salt, to taste (optional) 

• 
  
Directions:

Place the pork in a large zip-lock bag. Combine all the ingredients but the pork in a bowl. Mix well until everything is well combined. Pour the marinade over the the pork. Allow the pork to sit overnight in the fridge (remove from the fridge 30 minutes prior to roasting), or at least 2 hours at room temperature. 

Preheat the oven to 350 degrees F.

Heat a heavy bottom dutch/french oven or oven safe pot with a lid, over medium-high heat. (For a crock pot, use same directions except cook on low 7-8hrs or 4-6hrs on High). Melt 1/2 tsp olive oil and butter. Once melted, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven. Sear on all sides until golden brown (about 2 minutes per side). Remove the pot from the heat and let the pork cool down slightly, then pour in the reserved marinade + 1 cup of water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. (You may flip pork over once while cooking). Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. If at any point throughout the cooking process the liquid in the post gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.

!Mojo Sauce:

Combine all the ingredients in bowl. Taste and add salt as needed. Serve over shredded pork, rice and beans.