Cuban Style Slow Roasted Mojo Pork

Besides the beautiful weather and great shopping, another wonderful aspect of south Florida is the enormous variety of ethnic cuisines available.  Influenced by the strong and growing Cuban population, it has become one of the most popular foods of the region, in part, because of the explosion of flavors from garlic, fresh citrus juices and oregano you get with each bite.  Some may be under the misconception that Cuban food is spicy, but it is not (though I find a little dash of hot sauce is an excellent condiment). It is somewhat surprisingly heavy on garlic but that flavor is somehow balanced by the acidity of the citrus juices and sweetened by the long slow cooking processes.  The version I created is inspired by some of my very favorite meals enjoyed at "Havana"  in West Palm Beach, FL. It is by no means authentic, but it is a pretty good mid western reproduction, if I do say so myself.  

Cuban Style Slow Roasted Mojo Pork

Pork
1 pork shoulder roasted (boston butt or picnic shoulder)
2 tablespoons of chili powder (chipotle, ancho, pasilla)
1 tablespoon cumin
1 teaspoon coriander
2 tablespoons oregano
1 tablespoon salt
1 teaspoon pepper

Preheat oven to 300 degrees.  Place pork roast in a heavy dutch oven.  Combine spices together in a small bowl and rub over all sides of the pork roast.  Spoon over 2 -3 tablespoons of mojo (recipe follows).  Cover with a tight fitting lid and roast in the oven for 3 hours or until pork is fork tender and falling apart.  Remove from dutch oven and let rest on a plate covered loosely with foil for about 20 minutes.  Slice and serve with black beans*, white rice and some extra mojo with sauteed onions. 

Mojo

zest of 1 orange

juice of 1 orange

zest of 1 lime

juice of 2 limes

1/4 cup red wine vinegar

4 large garlic cloves, minced

1 tablespoon oregano

1 teaspoon salt

1/2 teaspoon pepper

Combine ingredients together in a medium mixing bowl.  After adding several tablespoons to the pork before cooking retain the remaining mojo.  After removing the pork from the oven, slice 1/2 of a red onion and place the slices in the mojo for 20 minutes.  Just before serving the pork, heat a skillet with a tablespoon of canola oil over medium heat.  When pan is hot, quickly pour the mojo and onions into the pan and saute for a minute or two until the onions are soft.  Serve as a condiment with the sliced pork. 

*P.S. - If you would like the recipe for the black beans you can find it right HERE.