Juicy Cuban Mojo Pork Roast (Chef Movie recipe)

1. I use the same Marinade ingredients as the original recipe and for the sliceable version (as pictured in post), the cook time is per the source recipe.

Most people are used to slow cooking pork shoulder until it is shreddable. But for Cuban Mojo Pork, it is supposed to becooked so it can be sliced rather than easily shreddable, especially for Cubanos (Cuban pork sandwiches), a traditional and famous use for Mojo Roast Pork (made using thin slices of the pork)!

Fall apart option -I also provide a "fall apart" option which is not carvable into neat slices because the meat is so tender. The slow cooked fall-apart option is incredible delicious, you can't go wrong with Cuban pulled pork!! The bonus is that it's easier - no thermometer required.

Option to roll the pork into a neat roll and tie with kitchen strings, to get nice round pork slices.

DO NOT use loin, tenderloin or leg - they will dry out. Neck will work.

2. This would be great served with Caribbean Rice and Beans or Coconut Rice (but omit the kaffir lime leaves from this recipe as that is for Asian coconut rice.

3. Make sure you save some pork to make Cuban Sandwiches (Cubanos)! I'll be sharing the recipe on Monday. One of the BEST sandwiches I have ever had in my life!

4. Recipe adapted from Mojo Marinated Pork Shoulder from Food and Wine. The Marinade ingredients are exactly the same. The Mojo Sauce is something I made up (why waste the delicious Marinade??!). And the roasting time and method is slightly different - refer Note 1.

5. Cuban Roast Pork nutrition per serving assuming 10servings and that all the Mojo Sauce is used (which it probably won't be). This nutrition analysis does not take into account that not all the pan drippings (i.e. pork fat) is consumed because it is discarded. So the calories per serving is lower.