• 6-pound fresh ham or pork shoulder
• 20 cloves of garlic
• 2 teaspoons of salt
• 1 teaspoon of black peppercorns
• 1 and 1/2 cups of sour orange juice (or use two parts orange to one part lemon and one part lime juices)
• 1 cup onion, minced
• 1 teaspoon of oregano
• 1 and 1/2 cups Spanish olive oil

Mash the garlic and salt together with a mortar and pestle.

Add dried oregano, onion, cumin, and the sour orange to the mash and mix thoroughly.

Heat oil in a small saucepan, add the mash to the oil, and whisk. Pierce pork as many times as you can with a sharp knife or fork.

Pour garlic mixture (save a little for roasting) over pork, cover and let sit in the refrigerator for 2-3 hours or overnight.

Preheat oven to 350° F.

Roast, fat side up, in a shallow pan, uncovered about 45 minutes/pound^↗. Spoon the extra marinade over the roast occasionally as it cooks.

Using a meat thermometer, the roast should be removed from the oven when the internal temperature reaches 155°F.

The roast will continue to cook after you remove it from the heat.

A perfectly cooked pork roast will be pale white in the middle and the juices will run clear.

Immediately cover with foil and let rest for 10 minutes before slicing and serving.

As a time-saving alternative to making fresh mojo marinade, I would suggest buying a bottle of BADIA Mojo Marinade^↗.

This recipe was inspired by Three Guys from Miami^↗.