Cuban Roast Pork with Mojo

There are 2 kinds of people in this world.  Rule followers and rule benders. 

I'll let you guess which of those categories I fall into. 😂

I admit that I push the trespassing boundaries occasionally, but when it comes to cooking, I don't stray from the recipe very often.  I change up the ingredients and alter the proportions every once in a while but I typically follow the step by step instructions exactly as they are written.  There's usually a reason that the steps are arranged in a particular sequence in a recipe.  After all, you can't make a pie without first preparing the crust.  🥧 You can't make a loaf of bread without first proofing the yeast.  🥖

You also can't make a great Cuban sandwich without first making some great roast pork.  Even though this is a post about Cuban pork, my ultimate goal was to make a great Cuban Sandwich.   Before I could start on my sandwich though, I first had to tackle the roast pork and then the homemade Cuban bread.  Once I made my pork and bread, then and only then, could I gather the rest of my sandwich ingredients and start to assemble the sandwich.  

The first step in a perfect Cubano is expertly roasted pork.  This Cuban and Spanish influenced pork is amazing all on it's own but it also makes a great filling for a delicious Cuban sandwich.  

Cuban Roast Pork with Mojo
Pork
1/3 cup salt
1/3 cup brown sugar
1 Tablespoon lime zest
1 Tablespoon orange zest
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
5 pound boneless pork butt roast

Mojo
1/3 cup olive oil
6 garlic cloves, minced
1/3 cup pineapple juice
1/3 cup orange juice
1/3 cup lime juice
1 Tablespoon yellow mustard
1 teaspoon cumin
1 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon oregano
​1/4 teaspoon red pepper flakes

Combine salt, sugar, lime zest, orange zest, garlic, cumin, oregano and pepper flakes.  

Trim fat cap to 1/4".  Cut diagonal cross hatch pattern in fat.

Sprinkle salt mixture all over pork.  Wrap in plastic wrap and refrigerate 12-24 hours. 

Unwrap pork and place in Dutch oven.  Pour 2 cups of water around pork.  

Cover and cook 2 1/2 - 3 hours at 325 or until meat registers 175. 

Uncover and cook until pork reaches 195.  Transfer to a cutting board to rest. 

Heat oil and garlic in saucepan for 3-5 minutes for mojo.  Cool 5 minutes.  

Whisk in remaining mojo ingredients.  

Slice pork as thin as possible.  

Serve with mojo.

If you plan on slicing this pork for sandwiches, make sure that you chill it first.  My pork fell apart in pieces when it was warm.  After refrigerating it overnight though, I managed to get some nice thin slices, perfect for my Cuban sandwiches.  Enjoy.

​Ciao!

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