Slow roasted Cuban mojo pork

Appetizing Slow roasted Cuban mojo pork Recipe

It may take almost 4 hours to make, but this mouth-watering pork dish is worth the wait!
Slow roasted Cuban mojo pork
Prep Time : 0:10 | Cook Time : 3:40 | Total Time : 3:50 | Serving : 6 person.


  • 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

  • 1 1/2 tsp ground cumin

  • 1 1/2 tsp ground coriander

  • 1 tsp dried oregano

  • 1/2 tsp dried chilli flakes (optional)

  • 1/2 tsp coarsely ground black pepper

  • Steamed rice, to serve

Mint and oregano chimichurri

  • 1/2 cup coarsely chopped mint

  • 1/2 cup coarsely chopped coriander

  • 1/4 cup coarsely chopped oregano

  • 1 tbs orange juice

  • 1 tbs lime juice

  • 1/2 tsp ground paprika

  • 1 garlic clove, crushed

  • 1/4 cup (60ml) olive oil


  • 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.

User Review
0 (0 votes)