Crispy Pork Picnic with Orange Mojo
This is an incredible way to prepare a meltingly tender shoulder of pork without braising it or barbecuing it. I learned this technique at Douglas Rodriguez’ Alma De Cuba. It is essentially a confit similar to the technique used in pork carnita.
The cool mojo just cuts the unctuous fat fitted around the tender meat. That richness and the use of the orange in the mojo I have to call for a Blue Moon with this beer. Simple. The beer deserves a wedge of orange that matches up perfectly with the delicious mojo.
-1 Large pork picnic
-1 gallon of vegetable oil
-4 garlic cloves, skin on
-1 sprig of fresh thyme
-2 cups of orange juice
-1 cup lemon juice
-1/4 cup red onion, diced
-1 tbsp chopped fresh oregano
-1 tsp of minced garlic
1. Preheat your oven to 250 degrees. Place the pork in a large roasting pan cover with the oil and add your garlic. Cover with foil and place in the oven for 3 1/2 hours.
2. After the pork is in the oven combine the remaining ingredients to create your mojo. Allow this to sit in the refrigerator until the pork is completely cooking. At first it may taste like just what it is but after 2 hours it becomes something wonderful.
3. Once the pork is finished remove it from the oven and turn your oven to 400 degrees. Remove the meat from the oil and allow it to rest for about 10 minutes.
4. Finally, place the meat back into the hot oven and allow the skin to crisp up and bubble. You will be very pleased with the crisp skin you can get when the meat has been cooked in oil. Once it is finished I like to cut nice big pieces off the this and serve it with a generous dousing of mojo.