cuban roasted pork shoulder


12 garlic cloves
6 sprigs fresh oregano leaves
1 tablespoon coarse salt
1/2 cup of adobo completo
1 (24 ounce) bottle store-bought Mojo sauce
6 sour oranges or 8 large limes, juice squeezed
1 (10 to 14 pound) bone-in whole fresh pork leg IS IT SUPPOSED TO BE SHOULDER NOT LEG AS TITLE SUGGESTS, trimmed of skin and excess fat




In a mortar and pestle, crush the garlic, oregano, and salt to make a paste. Transfer the garlic mixture to a medium bowl. Add the adobo completo, mojo, and the sour orange juice or the lime juice. Mix well to combine.

Place the pork in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits all over. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for 1 or 2 days, THIS TIME MAY PRESENT A PROBLEM TO SHOOT in the refrigerator, covered and turning it once or twice.

Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking. Preheat the oven to 450-degrees F.

Roast the pork for 30 minutes. Lower the oven temperature to 375-degrees F. and continue to roast until the meat is falling apart and a meat thermometer reaches 160F when inserted into the thickest part of the meat. Baste with the marinade every 30 minutes. Total roasting time will be approximately 3 to 3 1/2 hours.

Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it, in slices.