• 3/4cup extra-virgin olive oil
  • 1cup corianderlightly packed
  • 1tbsp orange zest
  • 3/4cup orange juicefresh
  • 1/2cup lime juice
  • 1/4cup Mint leaveslightly packed
  • 8 garlic cloves
  • 1tbsp fresh oregano leavespacked (or 1/2dried oregano)
  • 2tsp ground cumin
  • 1tsp salt
  • 1tsp black pepper
  • 2kg pork shoulderskinless and boneless
Mojo Sauce
  • 2tbsp lime juice
  • 1/4cup orange juice
  • salt and pepper
  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.