Recipes

Brine and marinade

Ingredients

• 6 lbs pork shoulder
• Mojo Marinade for the Pork:
  • 2/3 c olive oil
  • 2/3 c cilantro
  • 4 tbl mint leaves
  • 1/2 c orange juice
  • 1/2 c fresh squeezed lime juice
  • 7 garlic cloves, minced
  • 1 1⁄2 tbl grated orange peel
  • 2 tsp fresh oregano, chopped
  • 1 tsp ground cumin
  • 2/3 tsp black pepper, ground
  • 2/3 tsp fine sea salt
• Brine for the Pork:
  • 4 c orange juice
  • 3.5 c water
  • 1/2 c rice vinegar
  • 1/2 c spiced rum
  • 1/2 c salt
  • 1/4 c sugar
  • lots of minced garlic
  • 1 tbl each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns
  • 3 bay leaves

Directions

1. Brine pork shoulder for 12 hours.
2. Blend all Mojo Marinade ingredients in a blender.
3. Remove pork from brine and pat dry.
4. Marinate pork shoulder in Mojo Marinade for at least 2 hours.
5. Slow roast pork shoulder until 170°F internal temp (should still be a light pink on inside).
6. Baste pork with marinade throughout roasting.
7. Now, go make a Cubano!

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