Mojo Pork
This Mojo Pork is my weekend dinner plan when I want something hands-off but full of flavor. It comes out meltingly tender with crispy edges and a citrusy punch. The slow braise, scored fat cap, and garlicky mojo make every bite unforgettable.
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds pork shoulder or pork butt, bone-in, scored
- 1-2 tablespoons kosher salt
- ½-1 teaspoon black pepper
- Pinch red chili flakes
- 1 teaspoon dried oregano
- 1 tablespoon onion powder
- 6 cloves garlic
- 1 yellow onion medium, sliced
- 1 navel orange or mandarin orange, sliced
- 5-6 sprigs fresh oregano
- 2-3 sprigs lemon thyme or regular thyme
- 11- ounce bottle mandarin Squeezed Juice
Instructions
- Preheat the oven to 300°F.
- Heat the olive oil in a large oven-safe skillet or braiser over medium-high heat.
- Season the scored pork butt liberally with salt, pepper, chili flakes, dried oregano, and onion powder.
- Sear the pork in the hot oil until browned on all sides.
- Tuck the garlic cloves into the scored cuts of the pork.
- Add the sliced onion, orange slices, fresh oregano, and thyme to the skillet.
- Pour the mandarin squeezed juice around the edges of the skillet to deglaze.
- Cover with a lid and transfer to the preheated oven. Braise for 2 ½–3 hours, or until the pork is fall-apart tender.
- For the last 10 minutes, remove the lid and increase the heat to 450°F to brown and caramelize the fat cap.
- Serve as tacos or over rice. Enjoy!
Notes
- To score the pork, use a sharp knife to make long, parallel cuts across the fat cap, about 1 ½ inches apart. Rotate the pork 90 degrees and make similar cuts across the first set, creating a cross-hatch pattern.
- Sear the pork well before braising. A deep golden crust adds both flavor and texture to the final dish.
- Cover the pan tightly during the braise to keep the pork moist. The low, slow cook is key to getting that fall-apart texture.
- For a golden, caramelized crust, remove the lid during the last 10 minutes and increase the heat. Keep an eye on it so it doesn’t over-brown.
- Let the pork rest for 10–15 minutes before shredding. This keeps the juices in and makes it easier to handle.