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.



Note: + 15 mins resting time

3h 40m


  • 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



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.


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.


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.


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


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.