Korean Style Mojo Pork

Difficulty: Easy

Cooking time: 24 hours

Serves 6-8

Korean and Cuban cuisine isn’t usually a combination that many people put together. However the funky and salty Korean flavors work surprisingly well with the citrusy and earthy spices of Cuban cuisine! This dish was inspired by Roy Choi and his work on Chef as well as his world-famous food truck Kogi. Inspired by the mojo pork featured in the movies’ famous Cubanos, I set out to make my own version with the addition of East Asian flavors. While I didn’t make any sandwiches with it, this roast pork makes an excellent star of some burritos, tacos, or even some rice bowls! 

Food Dictionary:

• Mojo Marinade: A Cuban marinade made with garlic, citrus, olive oil, and cilantro

• Brine: The process of immersing meat in a saltwater mixture to season it, flavor it, and help retain moisture. 

The Recipe:

Ingredients:

• For the Marinade:

  • 3 lbs Pork shoulder roast 

  • 2 cups orange juice

  • 3 limes (juice and zest)

  • ¼ cup soy sauce

  • 2 tbsp sesame oil

  • 1 tbsp ginger

  • 1 onion onion

  • 4 tbsp gochujang 

  • ½ tbsp cumin

  • ½ tsp cayenne 

  • 1 tsp dry oregano 

  • salt and pepper to taste

  • 3 tbsp olive oil

  • 1 tbsp fish sauce

  • 1 bunch of cilantro (leaves only)

  • 1 tbsp sugar

  • 3 tbsp rice wine vinegar 

• For the Brine

  • 9 cups of water

  • 9 tbsp kosher salt

  • 4 tbsp white or brown sugar

  • The juice and flesh of 3 oranges

  • 2 tbsp whole peppercorns

  • The juice and flesh of 3 limes

  • ½ cup of apple cider vinegar 

The Process: 

1. Start by making the brine for the pork. Combine the water, vinegar, salt, sugar and whole peppercorns into a large bowl and whisk till it comes homogenous. Halve and juice all of the citruses and add the juiced fruits into water.

2. Submerge the pork into the brine and place it into the fridge. Brine for at least 12 hours and up to 24 hours.

3. While the pork is brining, make the marinade. For a very homogenous marinade, combine all the ingredients into a food processor/ blender and blend until you reach the consistency you enjoy. For a more rustic marinade, smash all the solid ingredients in a mortar and pestle until it becomes a paste and add in all of the wet ingredients. 

4. Remove the pork from the brine and place it into another container to marinade. Pour half of the marinade over the top of the pork. You can cook the pork immediately or allow it to marinate for up to 12 hours.

5. Preheat your oven to 300 degrees Fahrenheit. Place the pork (with the half of the marinade you poured over the pork) into an oven-safe cooking vessel and cover with a lid or aluminum foil. 

6. Cook for 2 hours and 30 minutes covered and then uncovered for 30 mins at 425 degrees Fahrenheit. 

   1. For a more shreddable texture cook for 3 hours covered total and 20 minutes uncovered.

7. Allow the pork to rest for 10 mins and cut into bite-size chunks and spoon on some of the uncooked marinade.

8. Serve with rice and beans, in a burrito, in tacos, or in sandwiches.