Spanish Pork Mojo Recipe

Directions

1. 1

   Prepare the Mojo Marinade

   In a mixing bowl, combine minced garlic, chopped cilantro, chopped oregano, cumin powder, smoked paprika, olive oil, red wine vinegar, salt, black pepper, and lime juice. Whisk together until well combined to create the mojo marinade.

2. 2

   Marinate the Pork

   Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the mojo marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

3. 3

   Preheat the Oven

   Preheat your oven to 325°F (165°C) while the pork is marinating.

4. 4

   Roast the Pork

   Remove the pork from the marinade and place it in a roasting pan. Pour any remaining marinade over the top of the pork. Roast in the preheated oven for about 3 hours, or until the pork is tender and easily shredded with a fork.

5. 5

   Make the House Cultured Cream

   While the pork is roasting, prepare the house cultured cream by mixing sour cream with a pinch of salt and a squeeze of lime juice. Stir well and let it sit at room temperature to develop flavor.

6. 6

   Serve

   Once the pork is done, remove it from the oven and let it rest for about 15 minutes before shredding. Serve the shredded pork with the house cultured cream on the side for drizzling.