Roasted Pork Shoulder
Mario Batali's Roast Pork with Mojo Dipping Sauce
- 6 Garlic cloves
- 1 Orange (cut into chunks)
- 1 cup Orange Juice
- 2 teaspoons dried Oregano
- 1/4 cup Olive Oil
- Salt and freshly cracked Black Pepper
- 1 7- pound Pork Shoulder (bone in skin on)
For the Mojo Dipping Sauce:
- 2 Fresno Chili (minced)
- 2 Jalapeno Chili (minced)
- 1 Habanero (sliced)
- 1/4 cup chopped Parsley
- 1 Red Onion (minced)
- 2 tablespoons White Vinegar
- 3 Oranges (zest and juice)
- 1 Lime (juiced)
- In a food processor, pulse the garlic, orange, orange juice, and oregano until finely chopped. Add in olive oil and season with salt and pepper.
- With a sharp knife make a 1-2 inch grid in the skin and fat layer of the pork shoulder. Rub with the garlic mixture on all sides. Place on a sheet tray and cover with plastic wrap and allow to marinate overnight.
- Remove pork shoulder from the fridge 1 hour before roasting. Remove plastic wrap. Preheat oven to 325 degrees F. Place pork skin side up in a roasting pan with a rack. Cover and roast for 4 hours. Remove from oven and allow to rest for 30 minutes before slicing.
- While the Pork is cooling prepare the Mojo Dipping Sauce by whisking together all of the ingredients in a medium bowl. Season to taste. Serve pork with Mojo Sauce and Sweet Plantains.
1. Puerto-Rican style roast pork is called "pernil." The rub for the pork is called a "mojo," which is a common sauce or marinade in Puerto Rico. Be sure to score the skin on the pork, as this will create a crispy, delicious crust.