Slow roasted Cuban mojo pork

For a new take on the traditional roast, slow cook pork in a citrus and garlic mojo sauce and serve with a fresh mint and oregano chimichurri.

6

10m

Note: + 15 mins resting time

3h 40m

Ingredients

  • 2 tsp olive oil
  • 1.3kg Coles Australian Pork Slow Cook Scotch Roast
  • 1 red onion, cut into wedges
  • 1 orange, zested, juiced
  • 2 limes, zested, juiced
  • 2 garlic cloves, crushed
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes (optional)
  • ½ tsp coarsely ground black pepper
  • Steamed rice, to serve

Mint & oregano chimichurri

  • ½ cup coarsely chopped mint
  • ½ cup coarsely chopped coriander
  • ¼ cup coarsely chopped oregano
  • 1 tbs orange juice
  • 1 tbs lime juice
  • ½ tsp ground paprika
  • 1 garlic clove, crushed
  • ¼ cup (60ml) olive oil

Method

STEP 1

Preheat oven to 140°C. Heat the oil in a flameproof roasting pan over high heat. Add the pork and cook, turning occasionally, for 8 mins or until browned all over. Remove from heat.

STEP 2

Place onion around pork. Combine orange juice, orange zest, lime juice, lime zest, garlic, cumin, coriander, oregano, chilli, if using, and pepper in a small bowl. Season with salt. Pour over the pork and turn pork to coat.

STEP 3

Cover pan tightly with foil. Roast, basting the pork occasionally with pan juices, for 3 hours or until pork is very tender. Remove foil. Roast for a further 30 mins or until sauce thickens slightly. Cover and set aside for 15 mins to rest.

STEP 4

To make the mint and oregano chimichurri, combine mint, coriander, oregano, orange juice, lime juice, paprika, garlic and oil in a bowl. Season.

STEP 5

Serve pork with rice and chimichurri.

Dietary Information

Egg-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.