Mojo Roasted Pork
Mojo Roasted Pork
Brie Thompson
6
20 minutes
3 hours 30 minutes
Tender, citrusy, and a little tangy, this Mojo Roasted Pork is the kind of dish I love to pull out of the oven for a crowd. Fresh cilantro, orange, and garlic come together with Key Lime Infused Olive Oil, Mojito White Barrel Aged Balsamic, and Mojo Citrus Seasoning Salt for a bright, zesty marinade. Pile the shredded pork over rice and beans or onto a Cubano Sandwich.
Make cooking even more fun with a Recipe Gift Kit! Perfect for sharing, it comes with all the Olivelle ingredients and a recipe card for an easy, stress-free cooking experience. Grab Your Recipe Gift Kit Here >>
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Make cooking even more fun with a Recipe Gift Kit! Perfect for sharing, it comes with all the Olivelle ingredients and a recipe card for an easy, stress-free cooking experience. Grab Your Recipe Gift Kit Here >>
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 Bunch Cilantro Leaves
- ¼ cup Key Lime Infused Olive Oil
- ¼ cup Mojito White Barrel Aged Balsamic
- 4 Large Garlic Cloves
- 1 Tbsp Mojo Citrus Seasoning Salt
- 3 Oranges, zested and juiced
- 2 to 3 lb Pork Shoulder
- 1 to 2 cups Chicken Stock, if needed
- 1 Tbsp Key Lime Infused Olive Oil, to finish
- 1 Tbsp Mojito White Barrel Aged Balsamic, to finish
- Mojo Citrus Seasoning Salt, to finish
Directions
- Combine the cilantro, ¼ cup Key Lime Infused Olive Oil, ¼ cup Mojito White Barrel Aged Balsamic, garlic, 1 Tbsp Mojo Citrus Seasoning Salt, orange zest, and orange juice in a blender. Process until the cilantro is finely chopped.
- Place the pork in a large zip top bag and pour the marinade over it. Marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 450°F. Add the pork and marinade to a Dutch oven. If needed, add enough chicken stock to cover the pork halfway up the sides.
- Transfer the Dutch oven to the oven and cook uncovered for 15 minutes. Reduce the oven temperature to 350°F and cover the pork with a lid. Cook, turning the pork every 30 minutes, until fork tender, about 3 hours.
- Let the pork rest for 15 minutes, then shred. Toss the shredded pork with 1 Tbsp Key Lime Infused Olive Oil and 1 Tbsp Mojito White Barrel Aged Balsamic. Finish with a sprinkle of Mojo Citrus Seasoning Salt, if needed. Serve immediately.
4 comments
LM Graham
Great marinade. Use on chicken pieces too.
Great marinade. Use on chicken pieces too.
Patty
ReatThis recipe is delicious!!! Interesting flavors ~ very versatile ~ Sandwiches * burritos * topped salads * great side made with beans kidney or black or your favorite!!! So thanks Olivelle love these new products !!!!
ReatThis recipe is delicious!!! Interesting flavors ~ very versatile ~ Sandwiches * burritos * topped salads * great side made with beans kidney or black or your favorite!!! So thanks Olivelle love these new products !!!!
Debbie
I love, love, love this recipe and the gift set. I used pork shoulder this last time and spent a lot of time picking out the fat when shredding. I’ll stick with tenderloin! Love everything I’ve gotten from y’all. D
I love, love, love this recipe and the gift set. I used pork shoulder this last time and spent a lot of time picking out the fat when shredding. I’ll stick with tenderloin! Love everything I’ve gotten from y’all. D
Debbie
This pork recipe is so dang good. So good!!
This pork recipe is so dang good. So good!!