Emeril's Recipe: Mojo Pork (Puerto-Rican Style Roast Pork)


8 to 10 servings


1 (6- to 8-pound) bone-in pork shoulder roast, such as Boston butt or picnic roast, with skin
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons salt
2 tablespoons minced garlic
2 teaspoons crushed dried oregano
1/2 teaspoon black pepper
3 tablespoons distilled white vinegar
2 cups water, plus more as needed
3 tablespoons olive oil


  1. Wash the pork shoulder roast under cool running water and pat dry. With a sharp paring knife, make 1-inch-deep incisions all over the roast. If the roast still has a thick layer of fat and skin on one side, use a sharp slicing knife to make long scores through the fat and into the meaty part of the roast in several places. The scores should penetrate the meat by at least 1/2 inch. This will be the top of your roast. (If your roast does not have any skin or exterior fat, scoring is not necessary.) Wash hands well before continuing.
  2. Combine the lime juice, orange juice, salt, garlic, oregano, black pepper, vinegar, water and olive oil in a food processor and pulse to combine. Using clean hands, spread this mixture all over the roast, fat side up, rubbing it in very well. Wash hands well. Cover with plastic wrap and refrigerate overnight.
  3. Remove the roast from the refrigerator and allow it to come to room temperature, from 30 minutes to 1 hour, before proceeding.
  4. Position rack in center of oven and preheat the oven to 300 degrees F. Place the roast in the pan. Cover with aluminum foil and bake, undisturbed, for 4 hours. Using oven mitts or pot holders, remove the foil from the roast and continue to bake, basting occasionally with the drippings from the bottom of the pan, for 2 more hours, or until the roast is golden brown and crispy on the outside and the flesh is fork-tender. (You may need to add a bit more liquid to the pan so that the drippings do not burn before the roast is finished cooking.)
  5. Using oven mitts or potholders, remove roast from the oven. Carefully transfer the roast to a platter or baking sheet and let rest for 20 minutes. Use two forks to pull the meat away from the bone into pieces. The meat should pull apart easily. Discard the bone and any excess fat.
  6. Using a large spoon, skim the fat from the drippings in the bottom of the roasting pan and discard. Serve the meat with any remaining pan juices. If the juices have browned and caramelized on the pan bottom, try adding a bit of warm water and stirring to reconstitute the drippings.

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