Food serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
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Okay. Let's go for a social experiment over here. I'll scream "Florida!" And you'll have 30 seconds to make a mental list of whatever crosses your mind.
Go! Disney, alligators, crazy headlines, people who wear flip-flops during winter, Ariana Grande and... darn it! Ran out of time.
However, Florida also has an interesting culinary heritage. As a state, it is one of those few US territories that has sen at least five flags: Spain, France, Britain, the Confederacy and the United States.
But let's be honest, when we think Florida, most of the time it's all about Miami, La Calle Ocho and that particular flavor brought to the peninsula by the Cuban Community.
Cubans have been a Florida staple longer than many of us are aware of. They came along with Spanish settlers during the Spanish colonial times.
So, blast a bit of mambo and heat up the oven because we are serving Mojo Pork! And I know, mojo for many of you is nothing short of a magic charm. Now that I think about it, this is positively magical.
What do we need?
3/4 cup extra-virgin olive oil 1 tablespoon orange zest 3/4 cup fresh orange juice 1/2 cup fresh lime juice 1 cup cilantro, finely chopped 1/4 cup lightly packed mint leaves, finely chopped (Now that I think about it... mint must be key, as it is basic for the more boozy and less porky Mojito) 8 garlic cloves, minced 1 tablespoon minced oregano (2 teaspoons dried oregano) 2 teaspoons ground cumin salt and pepper (to taste) 3 and 1/2 pounds boneless pork shoulder, in one piece
Instructions 1. In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake (seriously, shake it!) to mix it up, then add the pork shoulder. 2. Place the zipped up bag in a baking dish, and put it in the fridge. Trust me, overnight is better, it will soak up flavor like's nobody's business. 3. Preheat oven to 425 degrees 4. Place the pork on a wire rack and discard the marinade. Salt and pepper to taste. 5. Roast the pork for 30 minutes. It will be lightly brown and smell delicious already. 6. Turn the oven down to 375 degrees. Roast for another hour to 90 minutes, or until a meat thermometer reads 160. 7. Once it is done, cover with aluminium foil and let rest at least 20 minutes. (This is actually quite difficult. In my experience, someone always comes by and sneaks a piece, but please, please try. That sauce and it that flavor needs to seal in!) 8. Carve against the grain and serve. (Bread alone will suffice, but if you want some interesting side dish... I'll see you later then!)
