You won’t believe how tender pork is when cooked according to this Cuban recipe. Serve it in warm wraps or tacos with Pineapple Coleslaw.
Ingredients
For the mojo pork
- 2kg bone-in or boneless pork shoulder
- ½ cup cooking oil
- 8 cloves garlic – finely chopped
- Finely grated zest of 1 orange
- Finely grated zest of 1 orange
- Finely grated zest of 1 lime
- ½ cup lime juice
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon chilli flakes
- 2 stems fresh coriander, plus extra to garnish
Method
For the mojo pork
- Make incisions all over the pork to allow the flavours to permeate the meat.
- Mix all the remaining ingredients in a slow cooker.
- Add the pork and turn to coat.
- Cover and cook on high for 5–6 hours or on low for 10–11 hours until tender.
- To serve, transfer the pork to a serving platter and shred with a fork. Garnish with extra coriander.