I have to admit that I was a little intimidated by this recipe. It had a lot of mint in it and I have never really eaten meat marinated with mint leaves before. In fact, I really did not want to have to buy that much mint, in case this recipe turned out to be a complete disaster, so I just used dried mint leaves instead. Next time, I am definitely going to buy the fresh stuff. The marinade had an awesome zing to it and it really tenderized the meat well allowing it to brown up at a high temperate without drying out. I cannot wait to try it again and make a couple adjustments. This recipe does take some time, but you have to keep in mind it is time that you can still be doing whatever you need because it is mainly just put the pork roast in a bag with the marinade overnight, or all day, and then cooking it. You just need to prep in advance and you definitely will not regret it. New staple 🙂 I love finding those 🙂 I found this recipe on The Food Charlatan. It is her Cuban Mojo Marinated Pork.
I chose to make garlic green beans with my pork because it is one of my husband’s favorite side dishes. They are super easy and as long as you do not burn the garlic they will be gone in a couple minutes. Left overs were definitely not happening with this meal 🙂
Below are both the recipes:
Cuban Mojo Roast Pork
3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 and 1/2 pounds boneless pork shoulder, in one piece*
If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Roast the pork for 30 minutes. It should be lightly browned.
Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
Carve against the grain and serve.
Garlic Green Beans
1 lb Green Beans (ends cut off and rinsed)
3 cloves of garlic (minced or put through a garlic press)
2 TBSP Fresh Parsley
Salt and Pepper to taste
1-2 TSBP of Butter
2 TBSP Olive Oil
1. Place the rinsed prepped beans in a shallow dish that is microwave safe. Cover just the bottom of dish with water about a cup and then cover with saran wrap and poke a couple of holes in the top with a knife.
2. Put it in the microwave for about 6 minutes. Until the green beans have blanched (softened) You can also, if you have time, boil some water and blanch the green beans. This just happens to be a trick I learned over time that is just as good and a lot less of a hassle.
3. While the beans are in the microwave, get out your cast iron skillet and pour the olive oil into the skillet and turn the heat to medium.
4. Once the beans are done, drain them and dry them a little so that you do not cause the oil to spit to much with excess water. If you have a screen for you pan, this would be a great time to use it.
5. Put the beans in the skillet and saute until they are browned a bit. Usually takes about 15-20 minutes. Then reduce the heat to mid-low and let saute for another 5-10 minutes. When you are about to serve, add the salt, pepper, butter, and garlic. Saute until the garlic is golden brown and then remove to place and sprinkle with chopped up parsley.