This recipe pulls inspiration from classic Cuban mojo flavors as well as the flavors of Nicaraguan BBQ street food. Garlic, herbs, and citrus are the stars in this powerful marinade and coupled with slow roasting, it concentrates and caramelizes on the meat and it is so delicious! The goal is to be left with some leftovers to be used for the perfect Cubano sandwich.
You can use pork loin, tenderloin, or pork shoulder, just make sure to adjust the time and temperature as needed. Pork tenderloin and loin are best cooked at 350F to an internal temperature of about 130-140F, as they dry out any higher than that. If you decide to go with pork shoulder, I recommend cooking at a lower temperature (like 250F to 300F) and for much longer until it’s tender and succulent, 3-6 hours depending on the size.
- 1 Pork loin or tenderloin, 1-2 lbs
- 1 Tbsp Mombacho Cafe
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/2 cup orange juice
- 1/3 cup lime juice
- 1 cup loosely packed fresh oregano leaves
- 1 cup loosely packed cilantro leaves
- 10 garlic cloves
- Corn Salsa:
- 1/2 cup of marinade
- 2 cups of corn
- Salt to taste
- Blend all of the ingredients for the marinade together and reserve 1/2 cup for the salsa.
- Season the pork generously with salt and then coat the pork with the marinade and keep in a sealable bag or container overnight in fridge or at least 6 hours.
- When you are ready to cook, take the pork out of the fridge and let come to room temp for 30 minutes while you heat the oven to 350F.
- Put the pork on a sheet tray with a rack if you have and roast for about an hour or until temperature reads 125-128 for a pork loin or 130 for a tenderloin or until your desired temperature. A larger piece of meat will continue to cook for longer after you take it out of the oven. If cooking pork shoulder see note above.
- When the pork is resting, take a sauté pan and heat to high heat and add the corn kernels to char slightly.
- Add the reserved marinade and bring up to a boil, remove from heat and season to taste.
- Slice the pork and serve with the corn salsa.