A generous Puerto Rican roast, marinated a long time with garlic, oregano and citrus, then cooked until the meat melts and the skin is crispy. It is the great holiday classic, served with rice, beans or plantains.
Ingredients
- 1.5 kg skin-on pork shoulder
- 1 piece garlic and oregano mojo marinade
- 8 cloves garlic cloves
- 2 tbsp dried oregano
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 60 ml orange juice
- 30 ml lime juice
- 18 g fine salt
- 1 tsp ground black pepper
- 1/2 tsp ground cumin
- 2 leaves bay leaves
- 150 ml water
Method
- Dry the pork shoulder thoroughly, then carefully peel back the skin on one side without removing it completely to form a protective flap.
- Score the meat deeply under the skin and on the sides, with slits wide enough to receive the marinade.
- Rub the mojo marinade into all the incisions, over the meat and under the skin, until the meat is well coated and smells strongly of garlic and oregano.
- Fold the skin back into place, cover and let marinate in the refrigerator overnight, or at least until the surface is highly fragrant.
- Take the meat out to room temperature while the oven heats, then place it skin side up in a roasting pan with the bay leaves and water in the bottom.
- Roast gently covered until the meat easily pulls apart with a fork and the pan juices are brown and aromatic.
- Uncover, baste the meat without excessively wetting the skin, then continue cooking until the surface begins to dry and tighten.
- Sharply increase the oven heat and crisp the skin until it is blistered, golden and crackling.
- Let rest out of the oven before slicing or pulling, then serve with a little defatted pan juice.
Nutrition
Per serving
- Energy
- 721.3 kcal
- Protein
- 54.69 g
- Carbohydrate
- 3.91 g
- Fat
- 54.23 g
- Fibre
- 0.64 g
- Calcium
- 109.67 mg
- Iron
- 5.35 mg
- Magnesium
- 66.27 mg
