Feijoada
Mojo Pork is marinated in a citrus-garlic sauce and slow-roasted to infuse flavors, resulting in tender, flavorful meat.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder | 1 | Kilogram |
| Orange Juice | 250 | Milliliters |
| Lime Juice | 125 | Milliliters |
| Olive Oil | 60 | Milliliters |
| Garlic | 8 | Clove |
| Oregano | 2 | Tbsp |
| Cumin | 1 | Tbsp |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Bay Leaves | 2 | Count |
Instructions
- In a large bowl, combine orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper to make the marinade.
- Place the pork shoulder in a large resealable plastic bag or a deep dish and pour the marinade over it, ensuring the meat is well coated.
- Add bay leaves to the marinade, seal the bag or cover the dish, and refrigerate for at least 12 hours or overnight.
- Preheat the oven to 150 degrees Celsius.
- Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade.
- Roast the pork in the preheated oven for about 3 to 4 hours, basting occasionally with the reserved marinade, until the meat is tender and easily shredded.
- Once cooked, remove the pork from the oven and let it rest for 15 minutes before shredding with forks.
Prep
- Marinate pork shoulder for at least 12 hours or overnight.
Kitchen equipment
Large Resealable Plastic BagRoasting PanBasting Brush