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  • Writer's picturehungryhungryhayden

Mojo Pork

Bring the mojo with this Mojo Pork


Pork Roast - a loin or tenderloin roast is perfect.

Mojo Marinade- 3 parts EVOO, 3 parts orange juice, 2 parts lime juice, handful of cilantro, a couple sprigs of oregano, and like 8 cloves of garlic pureed together.

Tajin- basically chile pepper, salt, and citric acid


1. Liberally season the outside of the roast with salt and Tajin. Place in the fridge for at least 24 hours, but closer to 48 hours is best. Optionally, if your roast has a fat cap, score diamond shapes into it for prettiness.

2. Once you're ready to roast, take the pork out of the fridge, and place a probe thermometer into the center.

3. Turn the broiler on high. Once preheated, use it to sear all around the outside of the pork roast.

4. Once the outside of the roast is completely seared, set the oven to 250F. Roast until the meat reaches an internal temperature of 160F.

5. Once the beef reaches temperature, take it out of the oven. Wrap the roast in foil and rest for 15 minutes if you plan on serving it that day, or chill it in the refrigerator overnight.

6. Slice thin against the grain, dip in the marinade, and sear on both sides. Be careful to not let the marinade blacken because there’s a lot of garlic in it and it’ll be bitter.

Substitutions and Additions:

1. Pork Roast- if you want to serve it sliced, loin or tenderloin roast is best, but if you don't mind serving it pulled, then a shoulder, butt, or ham will also work. If you do use a shoulder, but, or ham, I’d recommend braising it in the marinade with a dutch oven until it is fork tender.

2. Mint- a sprig of mint is a welcome addition to the marinade

3. Lemon- if you don't have enough citrus for the marinade, you can stretch it with a little lemon, as long as it is mostly orange and lime juice

4. Tajin- basically just salt, chile pepper and citric acid. You can substitute your own chile powder and be extra liberal with the salt when seasoning the roast.

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