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.
Serves
6
Prep
10m
Note: + 15 mins resting time
Cooking
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
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.
