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Cuban Roast Pork Recipe from St. Jude Chef Adrianne

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In honor of the St. Jude Country Music Marathon being run this weekend, I wanted to share this Cuban Roast Pork Recipe from St. Jude’s own Chef Adrianne.

Remember, no one who goes to St. Jude pays a dime, so they depend on donations to take care of these amazing kids and their families, including cooking amazing meals each day. Here’s just one of their famous recipes:

Chef Adrianne’s “Cuban Roast Pork Recipe”

Ingredients

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
20 cloves garlic, coarsely chopped
1/2 cup extra virgin olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat Salt and freshly ground black pepper

Mojo  Sauce:

8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil

Directions

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.

Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.