Mojo Pork Roast Recipe

Ingredients

2 lbs boneless pork roast 1

2 tlbs Orange Juice2

2 tlbs Apple Cider Vinegar3

2 tlbs Spanish Extra Virgin Olive Oil4

2 tsp Adobo Seasoning5

2 Garlic Cloves diced finely

2 Shalots diced finely

2 Onions cut into rings

Score pork roast along the diagonal axis 1 inch apart and 1/4 in deep on both sides. Put aside. Combine Orange Juice, Vinegar, Olive Oil, and Adobo seasoning in a deep container that has a top. Stir until well mixed. Place the pork into the mojo sauce and massage sauce into meat. Combine garlic and shalots and stuff into scored pork on both sides. Palce onion rings into container and place pork on top. Allow to marinade for two hours.

Preheat oven to 350. Grease medium baking pan with olive oil. Place onion rings, mojo sauce, and 2 tbls water into bottom of the pan. Place pork roast fat side up on top of onion rings and seal with aluminum foil. Poke 4-6 holes in foil to vent. Cook for two hours. After cooking for 1 hour, remove from oven, flip roast to fat side down. Broil on high for about 2 minutes or until browned on top. Remove from oven and immediately wrap pork roast in aluminum foil and let rest for 10 minutes. This ensures the juices stay in the meat.

Cut the meat into 1 1/2 slices retaining any juices. Pour any juices back into baking pan with oinions and stir. Pour onions onto serving platter and place roast meat on top of the onions. Enjoy!

1 You can use any kind of roast, just make sure that it isn't too lean as you need some pan drippings.

2 Fresh squeezed blood orange make for a sweeter mojo. You can substitute Valencia oranges if you like. 100% squeezed juice from the store will work in a pinch.

3 Use apple cider vinegar because it adds an authentic flavor. White vinegar doesn't work well and malted vinegar is a definite no-no.

4 Spanish extra virgin olive oil has more flavor than Italian or Greek olive oil. But any type will work.

5 I prefer Goya Adobo seasoning. You can use which ever type you like. I don't use the type with Culantro which gives the meat an orange color. I don't use it because I use Adobo w/ culantro for making orange spanish rice. But it is your choice.