Mojo sauce is a spicy and citrusy condiment and marinade popular in the Caribbean, especially Cuba. It is most frequently used to make mojo potatoes, but meat dishes marinated in mojo sauce are more common in the United States. Mojo pork is the most-popular meat dish featuring mojo sauce in Cuba, where a whole pig is often marinated in the sauce and roasted outdoors. Luckily, the recipe works just as well when scaled down to make a 3-to-5 lb. mojo pork roast in the oven.
Instructions
1. Prepare the roast early in the morning if you want to serve it for dinner. Start by whisking all ingredients together except for the garlic and pork in a large bowl. Set aside.
2. Prepare the pork by piercing it all over with a small bladed knife or an ice pick. Cover the entire surface of the pork roast with holes spaced about 1 inch apart.
3. Insert the sticks of garlic into the holes in the pork. There will be more holes than garlic sticks, so try to space the garlic evenly throughout the pork. Push the garlic sticks deeply into the pork so the garlic doesn't protrude from the meat.
4. Place the pork roast into the bowl of marinade and turn it a few times to coat. Refrigerate 6 to 8 hours. If possible, turn the roast every 2 hours while it is marinating.
5. Pre-heat the oven to 450-degrees Fahrenheit. Remove the pork roast from the marinade and place it on the rack in your roasting pan. Insert the meat thermometer so that the tip is in the thickest part of the meat.
6. Roast for 10 minutes at 450 degrees, then reduce the heat to 250 degrees. Roast for another 2 to 3 hours, until the internal temperature of the pork reaches 150 degrees.
7. Remove the pork roast from the oven and allow to sit for 15 to 20 minutes. Slice thinly across the grain and serve.
Tags: pork roast, garlic sticks, mojo sauce, pork roast from, Remove pork