Mojo-Marinated Cuban Pork Roast

1. Prepare the Mojo

In a bowl, combine the minced garlic, ground cumin, freshly ground black pepper, minced fresh oregano, fresh orange juice, fresh lime juice, and extra-virgin olive oil. Whisk everything together until well blended and generously season with kosher salt. Once mixed, transfer half of this mojo to a container and refrigerate it for later.

2. Marinate the Pork

Place the boneless pork shoulder in the remaining mojo. Turn the pork to ensure it's fully coated with the marinade. For best results, transfer the pork and marinade into a gallon-sized resealable bag and refrigerate it for at least 2 hours, or preferably overnight.

3. Preheat the Oven

Preheat your oven to 275°F and adjust the oven rack to the lower-middle position. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place the marinated pork and any juices onto the foil, wrapping it loosely but securely.

4. Roast the Pork

Roast the pork in the preheated oven for about 3 hours. This slow roasting at a low temperature ensures the pork becomes tender and juicy. Once the initial roasting time is up, carefully fold back the foil and increase the oven temperature to 325°F. Continue roasting the pork for another 2 to 3 hours, basting it occasionally with the juices. The pork is ready when it becomes incredibly tender, and the surface is crackly and brown.

5. Rest and Prepare Mojo

Remove the pork from the oven and let it rest for about 10 to 15 minutes. During this time, pour the accumulated juices from the baking sheet into a bowl, discarding all but 1 cup of the liquid. To this, add the reserved mojo, finely chopped fresh mint, and oregano, whisking everything together. Season this mixture with salt to taste.

6. Serve

Shred the rested pork and drizzle it with the mint mojo. Serve it alongside lime wedges, steamed rice, black beans, and maduros. Enjoy the rich and zesty flavors of this Cuban-inspired dish!