A very tender and deeply flavorful Cuban-style pork roast infused with Cuban mojo sauce featuring garlic, citrus, oregano, cumin, and coriander/cilantro.
Place all Mojo marinade ingredients in a blender and mix for about one minute
You should have about 2 cups of marinade. Reserve 1 cup of marinade in a container to use for serving sauce. Keep covered and refrigerated.
Using a small, sharp knife, poke deep slits all over pork roast. If you have a marinade injector or syringe, skip this step.
Rub pork roast with 1 Tablespoon of salt all over.
Pour (or inject) remaining 1 cup marinade over roast in marinade container or large zipper bag. Rub marinade into slits and all over pork roast.
Place in refrigerator overnight.
Place oven rack in low-middle position and heat oven to 325 degrees
Remove roast from refrigerator and allow to come close to room temperature for 30-45 minutes
Place on rack in roasting pan and tent loosely with foil. Do not crimp edges of foil.
Roast for about 1 hour per pound
Once cooked, remove pork roast from oven, place on carving board and continue tenting loosely while allowing to rest. Make serving sauce while pork rests.
In a 12 inch skillet, heat pan drippings and add sliced onions. Cook over medium heat for 3-4 minutes, until onions begin to soften.
Add reserved 1 cup marinade, sugar, and salt & pepper to taste. Cook for another 5 minutes.
Slice pork and serve drizzled with mojo & onion serving sauce.
You can substitute sour orange juice (if you can find sour oranges) to make 2 cups