We use a Cuban sauce mojo as a marinade here. It consists of garlic, orange and lime juice, and also butter with spices. It adds citrus-spicy flavor with a bit of sourness. The main feature of roasting is that at first, we bake it on the low-heat in the foil, and then we open it and bake on the high temperature until done.
2-3kgpork, shoulder blade (one whole piece, without skin)
1lime for serving
Chop 8 cloves of garlic (or use a garlic press as I did). Squeeze the orange and lime juice in order to get 120 and 60 ml. Mix chopped garlic and juice in a medium-sized bowl. Add 2 tsp of cumin, 2 tsp of freshly grounded pepper, 1 tsp of oregano, 60 ml of olive oil and a pinch of salt.
Using a whisk (or a fork in a pinch) whip all the ingredients in order to get a homogeneous mass. Taste it, the marinade should seem a bit salty. Divide the mass into 2 parts, one put into the fridge.
Take a suitable bag, put the meat in there, and use one more for durability. Pour the rest of the sauce to the bag and tie it up. The second bag you can just wrap up. Then put it to the fridge for 2-10 hours.
15-20 minutes before cooking, warm the oven up to 135 degrees. Meanwhile, prepare a small deep baking sheet and cover it with 2 layers of foil crisscrossed. Fold it twice in advance. Keep in mind that foil should rise above the baking sheet for 10-15 cm.
Put the meat on the foil and pour the rest of the sauce remaining in the bag. Wrap the meat up in the following manner: firstly, put together the ends, and then wrap the meat like an envelope in the middle. Put it in the oven for 2,5 hours.
As time passes, open the ‘envelope’ and increase the temperature up to 165 degrees. Continue baking and pour with juices from the bottom once in a while (once in 20-30 minutes).
Bake until golden crust, the meat becomes mild and will be falling into pieces even under the small pressure. It’ll take 2-3 hours more.
After the shoulder is ready, take it out of the oven, wrap up into the foil again and let rest for 10-15 minutes at room temperature.
Pour 1 glass of the remaining juices. Mix it with mojo, which we’ve left in the fridge, and add 3 tbsp finely chopped fresh mint. Mix the sauce, add salt to taste.
Serve the pork, tired into pieces beforehand. Put into the serving plates, pour with a sauce, and decorate with a slice of lime.