CUBAN MOJO PORK ROAST ENJOY DAN:

                    CUBAN MOJO PORK ROAST by CHEF DAN:

Serves 8-10

MARINATE INGREDIENTS:

1/2-cup olive oil

1 cup cilantro, lightly packed

1 tablespoon orange zest

1/2-cup lime juice

1/4-cup mint leaves, lightly packed

8 garlic cloves

2 teaspoon EACH dried oregano, jalapeno powder, and cumin

1 teaspoon EACH sea salt, and freshly ground black pepper

PORK:

4 pounds pork shoulder, skinless boneless

MOJO SAUCE:

2 tablespoon lime juice

1/4-cup orange juice

1/2-teaspoon EACH pure maple syrup and ground cumin

Salt and pepper to taste

DIECTIONS: (PERHEAT OVEN TO 375 F)

1.   Combine marinate ingredients in food processor and blend until everything is finely chopped.

2.   Place in Ziploc bag with the pork: refrigerate overnight.

3.   Remove the pork from the marinate and bring to room temperature.

4.   Reserve the marinate.

5.   Place the pork on a rack in a roasting dish.

6.   Cover with aluminum foil:  bake in a preheated oven for 3-1/2-hours.

7.   Internal temperature 145 F.

8.   Remove foil and bake for 1/2-hour more.

9.   Remove from oven and let rest for 30 minutes: cover with foil.

10.                Slice and cover Mojo sauce and fried orange slices.

10  Serve with black beans.

MOJO SAUCE:

1.   Place the reserved marinate, Mojo sauce ingredients and 2 tablespoons of the roasting pan drippings into a saucepan.

2.   Bring to a boil and season with salt and pepper to taste.

3.   Adding more lime juice and syrup to taste.

4.   Lower heat to simmer and simmer for 1 minute, then set aside.

ENJOY DAN:                                                                              LAUGH OFTEN!!