Main Dishesbonappetit5.0
Mojo Roast Pork and Gravy
Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.
👥 6 Servings👤 Sachi Statz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
- ●blender
- ●pan
- ●saucepan
- ●wooden spoon
📝 Preparation Steps
1
Pork
2
Pat one 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic) dry with paper towels and place fat side up in a large Dutch oven or other heavy pot. Mix 4 Tbsp. Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, 2 Tbsp. dried oregano, 2 Tbsp. freshly ground pepper, 2 Tbsp. garlic powder, and 2 Tbsp. ground cumin in a small bowl to combine. Rub pork all over with spice mixture.
7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)1. Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt4 TbspKosher salt, freshly ground pepper. dried oregano2 Tbsp. freshly ground pepper2 Tbsp. garlic powder2 Tbsp. ground cumin1 Tbsp
3
Marinade
4
Purée 1 large bunch cilantro, leaves and stems coarsely chopped, 1 cup extra-virgin olive oil, 1 cup fresh bitter orange juice (from 5–7), ¼ cup fresh lime juice, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a blender until smooth. Pour marinade over pork. Cover and let sit at room temperature at least 1½ hours or, preferably, chill up to ⏱️ 12 hours. If chilling, let sit at room temperature ⏱️ 30 minutes before cooking.
large bunch cilantro, leaves and stems coarsely chopped1extra-virgin olive oil1 cup. extra-virgin olive oil1 Tbspfresh bitter orange juice (from 5–7) or ½ cup fresh orange juice plus ½ cup fresh lime juice1 cup½ cup fresh bitter orange juice (from 2–3) or ¼ cup fresh orange juice plus ¼ cup fresh lime juice. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt2 TbspKosher salt, freshly ground pepper
5
Place a rack in middle of oven; preheat to 250°. Cover pot with lid or foil (crimped tightly). Transfer to oven and bake pork until fork-tender, 5–⏱️ 7 hours. Uncover pot and increase oven temperature to 350°. Roast until pork is well browned and flesh shreds easily with a fork, 30–⏱️ 45 minutes. Transfer to a platter and let rest at least ⏱️ 30 minutes.
6
Gravy and assembly
7
While the pork is resting, stir drippings in pot and measure out 1 cup. Strain through a fine-mesh sieve into a small bowl; set aside.
8
Heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Cook 2 medium shallots, thinly sliced, and 8 garlic cloves, thinly sliced, stirring often, until beginning to soften, about ⏱️ 2 minutes. Stir in 1 bay leaf, 2 Tbsp. whole grain or Dijon mustard, 1 Tbsp. ground coriander, and 1 Tbsp. ground cumin. Pour in ½ cup fresh bitter orange juice (from 2–3) and bring to a boil, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until liquid is reduced by half, about ⏱️ 2 minutes. Add 2 cups low-sodium chicken broth and reserved drippings and bring to a boil. Cook, stirring occasionally, until reduced by half, 7–⏱️ 10 minutes.
extra-virgin olive oil1 cup. extra-virgin olive oil1 Tbspmedium shallots, thinly sliced2bay leaf1. whole grain or Dijon mustard2 Tbsp. ground coriander1 Tbsp. ground cumin1 Tbspfresh bitter orange juice (from 5–7) or ½ cup fresh orange juice plus ½ cup fresh lime juice1 cup½ cup fresh bitter orange juice (from 2–3) or ¼ cup fresh orange juice plus ¼ cup fresh lime juicelow-sodium chicken broth2 cups
9
Stir ½ cup heavy cream into gravy and bring to a boil. Reduce heat and simmer, stirring occasionally, until gravy is thick enough to coat a spoon, 10–⏱️ 15 minutes. Stir in ½ cup (1 stick) chilled unsalted butter, cut into pieces. Taste and season with kosher salt and freshly ground pepper if needed.
. Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt4 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt2 TbspKosher salt, freshly ground pepper
10
Serve pork with gravy alongside.
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