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This recipe pulls inspiration from classic Cuban mojo flavors as well as the flavors of Nicaraguan BBQ street food. Garlic, herbs, and citrus are the stars in this powerful marinade and coupled with slow roasting, it concentrates and caramelizes on the meat and it is so delicious! The goal is to be left with some leftovers to be used for the perfect Cubano sandwich.
You can use pork loin, tenderloin, or pork shoulder, just make sure to adjust the time and temperature as needed. Pork tenderloin and loin are best cooked at 350F to an internal temperature of about 130-140F, as they dry out any higher than that. If you decide to go with pork shoulder, I recommend cooking at a lower temperature (like 250F to 300F) and for much longer until it’s tender and succulent, 3-6 hours depending on the size.