While watching one of the cooking channels the other day I saw a prepared Cuban Pork Roast. Every slice looked as if they were cutting through butter, so tender and juicy. I just caught the tail end of the program so I didn’t see how it was seasoned but I was intrigued to learn more. What I found is that most Cuban roasts are cooked with a Mojo citrus blend made from fresh orange and lime juice that is spooned over the roast while it is roasting. A pork shoulder roast with the skin attached is traditionally used but sometimes hard to find. However, I did find a roast with the skin still attached on one side and roasted it skin side up. Leaving it uncovered in the oven proved to char the outer skin but left the most tender and flavorful pork underneath. This is definitely a new favorite that I’ll be making again soon!
An Inspired Cook 