Mojo Pork with Jalapeños Served with Tortillas
Ingredients:
For the Pork:
- 4 pounds pork shoulder or pork butt
For the Marinade:
- 1 cup cilantro
- ¾ cup olive oil
- ¾ cup orange juice
- 8 garlic cloves
- 1 tablespoon orange zest
- ½ cup lime juice
- 1 teaspoon salt
- ¼ cup mint leaves
- 1 tablespoon fresh oregano leaves (or ½ tablespoon dried)
- 2 teaspoons black pepper
For the Mojo Sauce:
- ¼ cup orange juice
- 2 tablespoons lime juice
- Salt and black pepper, to taste
Instructions:
- Prepare the Marinade:
- Add all the marinade ingredients to a food processor and blend until the garlic and herbs are finely chopped.
- Pour the marinade into a large Ziploc bag and add the pork. Seal the bag and refrigerate overnight.
- Prepare the Pork:
- Remove the pork from the marinade and let it come to room temperature for 1 hour. Reserve the marinade.
- Preheat the oven to 425°F (218°C).
- Roast the pork uncovered for 30 minutes, then baste with the pan juices.
- Reduce the heat to 375°F (190°C) and cook for an additional 1½ to 2 hours, basting every 30 minutes, until the internal temperature reaches 160°F (71°C).
- Transfer the pork to a plate and cover with foil. Let it rest for 20 minutes.
- Prepare the Mojo Sauce:
- In a saucepan, combine the reserved marinade, mojo sauce ingredients, and 2 tablespoons of the pan drippings.
- Bring to a boil, then reduce the heat to a simmer. Cook for 1 minute, stirring occasionally.
- Taste and adjust the seasoning with additional salt, pepper, sugar, and/or lime juice, if needed.
- Serve:
- Carve the pork and serve it with the mojo sauce and warm flour tortillas.
- Garnish with cilantro and jalapeños, if desired.