Cuban Pork with Mojo Sauce

Serves 4

4 hours (plus overnight marinading)

Ingredients

Pork shoulder 1kg

Onion 2

Mojo Sauce

Orange 2, juice of

Lime 2, juice of

Olive oil 2 tbsp

Mint 20g

Coriander 50g

Oregano, dried 2 tsp

Garlic 4 cloves

Honey 2 tsp

Cumin 2 tsp

In a blender combine all the ingredients (except the pork and onions!) until finely chopped.
Season the pork all over with salt and pepper and then place in a sandwich bag, then place the bag in a bowl for stability. Pour the marinade into the bag and massage the sauce into the meat with your hands. Seal the bag and put in the fridge to marinade overnight.
Preheat an oven to 165C.
Quarter the onions and place them in a roasting tray. Remove the pork from bag, being careful to preserve the marinade, and place the pork on top of the onions. The onions should lift the pork off the bottom of the baking tray.
Cover the baking tray with tin foil then cook in the oven for 3 hours.
After 3 hours remove the tin foil and cook for a further 30 minutes.
Remove the pork from the oven, cover again with tin foil, and leave to rest for 20 minutes.
Meanwhile, to make the mojo sauce heat the reserved marinade in a saucepan. If needed add a bit more orange juice and/or honey.
After the pork has rested, slice it thinly and serve with a drizzling of mojo sauce.
Eat and enjoy!