This post has affiliate links. Thanks for your support! Then I opened the jar and IT WAS EMPTY. Not even last-tiny-bit-scrape-able. This was no crap job, that jar was CLEAN. I’m the only one in the house with a Biscoff habit, so there is no question about culpability here. Past-Karen scraped that jar clean, and then she put it back in my cupboard. It’s like she’s trying to torture me. Oh, hi Future-Karen, you wanted a snack? TOO BAD. Have you guys seen the movie Chef? It’s about a guy who opens a food truck and drives across the country selling Cuban sandwiches and it helps him win at life. Whatever, all I know is that by the end of the movie I NEEDED a Cubano, more than anything ever. But first things first: the pork. This pork, you guys. I would climb mountains and cross rivers for this pork. The crust alone is enough to make a man weep. In Cuba they have sour oranges. I’d never heard of them or tried one, but using sour oranges is how to make a true Mojo sauce. The best substitute is a combination of orange and lime, which is what I’ve done here. I’m not complaining. The result is incredible.
Bone-in or boneless: Feel free to use either! The recipe calls for boneless, but I’ve grabbed bone-in before and it has turned out great (really, even juicier). Make time for the marinade. Marinating the pork for enough time is the key to a tender texture and great flavor. Don’t ruin the party! Give those amazing flavors at least a few hours to get acquainted, but ideally let them marinate overnight. Cook at high heat, then low heat. Starting the pork at 425ºF gets the exterior nice and crispy. Finishing the roast at a lower temperature gives the pork time to cook all the way through without drying out. Check the temp. Use a meat thermometer to verify that the internal temperature of your pork is 160ºF before you take it out of the oven. Let it rest. Give the pork 20 minutes to rest before you slice into it. Cut into it too soon, and all the moisture and flavor will seep out. Nooooooo Slice against the grain. Cutting it against the grain makes for tender meat in every bite.
To reheat, thaw the pork overnight in the fridge if frozen. Wrap your pork (whole or sliced) in foil and warm for 10-20 minutes in a 375 degree oven. If you’re in a hurry, you can microwave slices on a plate, covered by a paper towel, in 30-second intervals until it’s warm. Facebook | Pinterest | Instagram
