Mastering the Cuban-inspired mojo pork roast from the film Chef
In short: This guide breaks down the process of creating a flavorful mojo pork roast, inspired by the movie Chef. Learn how to properly marinate and slow-roast pork shoulder to achieve deep flavor and the ideal texture using a traditional garlic and citrus-based sauce.
The process begins by preparing a mojo marinade, a staple in Cuban cooking typically composed of garlic, citrus, and olive oil or pork fat. To ensure the marinade penetrates the meat, the pork shoulder or butt is scored in a cross pattern on the fat side, with additional holes stabbed into the meat. The pork should marinate in the refrigerator for between 4 and 24 hours.
The cooking method involves a low and slow approach: roasting at 275 degrees Fahrenheit for 3 hours, followed by an increase to 325 degrees for another 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit. A secondary spicy mustard mojo sauce is created by simmering reserved marinade with mustard, sugar, and jalapeno for 3 to 4 minutes.
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- Summary by Intellect · source: My take on Roasted Mojo Pork from the movie "Chef"
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