This is THE Cuban Roast Pork from the 2014 movie “Chef”, created especially for the movie by LA Korean-fusion food truck original and rockstar chef Roy Choi. Easy to make, the pork is juicy and tender (no thermometer required!) and the flavour is incredible. INCREDIBLE!!
While the rest of the word is obsessed with “50 Shades of Grey”, I am obsessed with the Jon Favreau movie “Chef”. Have you seen it? If you are a foodie, it is a must-see!
There are classic moments in the movie that only “foodies” will appreciate. Like when one of the actors is swaying away to the beat of Latin music while he rubs marinade into the pork (seriously, cooking has never been so sexy!). And the passion for cooking the food you love.
I was somewhat dubious about trying a recipe from a movie until I read that the “star” recipe was actually developed by a real chef – Roy Choi. Do you know who Roy Choi is? He is a ROCK STAR in the foodie world, known for starting the food truck movement in LA with his Korean-fusion taco truck, Kogi. Cool and talented beyond words.
I found the recipe for the Mojo marinated Cuban Roast Pork from the Chef movie here on thestar.com. And as soon as I read it, I knew it was going to be a good recipe.
When I tried it, I discovered it was a great recipe. One that I had to share with you!
This Cuban Roast Pork is really easy to make. Just whizz up a handful of ingredients for the marinade, then let it marinate overnight to get the flavours infused into the pork. This marinade REALLY infuses into the meat. You will be amazed.
It’s also much less maintenance and stress than traditional roast pork because this is meant to be cooked past overdone, long and slow until the meat is tender and juicy. The cook times I have provided yields a roast that is really tender and juicy but can still be carved. But you know what? Even if your oven is too strong, if you leave it in for too long, it is still going to work! The worst that can happen is that the meat is too tender and it becomes fall apart i.e. you simply pull shreds off with tongs instead of carving it.
Really. If that is the “dud” outcome, then in my books, this is a “foolproof” recipe.
I made this Cuban Roast Pork using Murray Valley Pork which is simply the best quality pork produced in Australia! You can’t get it at supermarkets, only at butchers, and if there’s ever a time to splurge on good quality pork, Easter is it!
OK, signing off! I really want to say I’m going to have this Cuban Roast Pork for Easter lunch. But I have cooked almost 15 kg/30 lb of pork in the past couple of weeks so I’m pretty porked out. So I think I’m going to stick with chicken this year.
Really hope you consider this pork for your Easter table though!! I promise it is worthy of being the centrepiece. 🙂 – Nagi
PS Make sure you save some Cuban Pork Roast to make Cuban Sandwiches (Cubanos)! I’ll share the recipe on Easter Monday. All you need is leftover Mojo Marinated Pork, baguettes, swiss cheese, gherkins and slices of ordinary ham. One of the BEST SANDWICHES I have never had in my life!!
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Juicy Cuban Mojo Pork Roast (Chef Movie recipe)
Ingredients
Marinade
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander, lightly packed
- 1 tbsp orange zest
- 3/4 cup orange juice, fresh
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 garlic cloves
- 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Pork
- 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
Mojo Sauce
- 2 tbsp lime juice
- 1/4 cup orange juice
- Salt and pepper
Instructions
- Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
- Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
- Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
- Preheat oven to 220°C/425°F (200°C fan).
- Roast, uncovered, for 30 minutes. Base with pan juices.
- Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 – 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
- Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
- Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Mojo Sauce
- Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Recipe Notes:
Nutrition Information:
Save this Cuban Roast Pork to your “ROASTS” Pinterest Board!
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I think you’ll LOVE this Grilled Corn with Chipotle Mayo to serve on the side!
Or how about this Green Coriander / Cilantro Rice? Very on-theme! 🙂
Confused about this ingredient listing?
1 cup cilantro / coriander (lightly packed)
You can use cilantro or coriander?
Hi Jason! They are the same thing 🙂 Americans call it cilantro, Australians call it coriander! 😉
Hi Nagi, this looks delicious, can’t wait to try it out. Such a great movie as well. Probably a silly question, but if i half the recipe, and only use 1kg of pork, how long would i cook it for?
Hi Mel! I think covered for 1 hr 45 min then uncovered for 30 minutes should do the job 🙂 And it’s not a silly question at all! It’s a good question, because unlike ingredients, you can’t just half the cooking time 🙂 Oh, speaking of ingredients, I would still use the same quantity of marinade (or 3/4 of it). Because the surface area of a 1 kg piece isn’t half the surface area of a 2 kg piece. I hope you enjoy it!! It will totally remind you of the movie – especially if you make the Cubanos!
I have an 8 1/2 lb bone in shoulder. What do you suggest for cooking time and how much more marinade? Also, what do you put on a pork Sammy besides the pork?
Hi Terry! If it is one piece, I would make 50% more marinade and the cook time will probably increase by around 50%. There is a link in the recipe to Cubanos which is the sandwiches made with these. If you wanted to make your own rolls, it is great with coleslaw made with a vinaigrette rather than a mayo sauce. 🙂 But I think you’ll really love the cubanos!
Oops, pressed the post comment tab before I rated this with 5 stars
Yes yes yes…..this was sumptuous! I actually was too impatient to marinate it overnight, so even though I cooked it thoroughly in the oven, it wasn’t tender enough, so I put it in the the slow cooker on low for a few hours…..OMG…..fall apart delicious, and moist, and it got nice and browned betepween the oven and the slow cooker. That marinade was divine! While is was mixing it I was smiling the whole time, I absolutely love limes, and with the orange and cilantro!!! Will use it with some variations on chicken next time, or maybe even fish or shrimp! Had to freeze most of it, cuz it’s just me eating it
I’m so glad you enjoyed the marinade!! It’s awesome, isn’t it? I take no credit! All credit goes to Roy Choi, he is a LEGEND!! I tried it with shrimp last weekend, I had extra marinade left over so I marinated shrimp for a couple of hours then just fried them up for 2 minutes on the grill. Beeeaaauuutiful!! 🙂 PS Re: making it fall apart, I didn’t roast it to the “fall apart” stage because I wanted it to be caravel. So YES making it fall apart, either leaving it in for an extra 1 hour covered or throwing it in your slow cooker is perfect!! Mmm….with the fall apart meat you can make Mojo Sliders!! Or Cuban Tacos!! YUM YUM YUM!!! (Oh dear, your poor husband!) 🙂
Yep, poor husband indeed….no pork or beef! He doesn’t mind smelling it while it’s cooking, and actually does enjoy it vicariously through my enjoyment in eating it!
No beef too!! Oh my!! So lamb & chicken? What about seafood?
Yes, he does eat fish and seafood, and poultry, that’s it for meat.
I eat just about EVERYTHING, with no guilt for any of it! I will not accept that sugar, salt, and pure unadulterated fat are bad for a body! My philosophy is that if I eat with joy then joy is what I ingest! And I LOVE food, and eat with pleasure!
ME TOO!! I just try to remember to eat everything in moderation….I just keep forgetting the “moderation” part…. 😉
I need to check out the movie now!
The seasoning of the pork is wonderful. And the sandwich sounds even better! This is the type of recipe I need to try out as soon as I moved. No, can’t actually wait that long and will try out soon 🙂
YES YOU DO!! The marinade is incredible, seriously incredible 🙂
YAY! I am all over this! Now can you figure out some recipes from the movie I told you about??… the chef you cooked for the French President!! I loved both movies. Have a great week!
YES! I totally forgot about that movie! I didn’t get a long weekend at all, I was working on a rush job for a client. So I’m taking a weekend later this week and I’m watching that movie, then I will make something from it!! 🙂
Hi Nagi,
I just love the addition of citrus flavours and fresh herbs to pork – a match made in heaven. This dish looks divine and your pics are truly beautiful!
Thanks Robyn! The citrus flavours are what really “makes” this dish, so unique, but so easy!
Hi Nagi,
I’ve got mine marinating. It smells delicious; it has all the ingredients we love so we can’t wait to taste this roast. Question, in your pictures there are whole orange slices on top of the roast. Did you put those on in the last half hour of roasting or some other way? And do you put extra cilantro on top for serving — looks that way in the picture. And it’s okay if I don’t hear from you before this one is done, because I’m already sure we’ll be making this recipe again.
Love your recipes; I’ve made a few.
Thanks, Ursula
Hi Ursula! I’m sorry, I didn’t explain the oranges in the recipe. I added them for decoration, I just pan fried them in a wee bit of oil. The ones I threw into the roaster turned into mush! I’ll update the recipe 🙂
Okay, it’s in the fridge marinating now! I couldn’t get a pork shoulder so I got a pork rib roast — hope that the substitution works well. When we read the ingredients, we could just imagine the flavours, so here’s hoping our Easter roast turns out well. We love everything in this recipe and we’ll be back to tell you how it turns out. We’ve done other recipes from here and all have been dynamite so we’re really looking forward to tomorrow’s dinner. Thanks Nagi!!!!
So glad you are trying this Ursula! Rib roast should work – it is, after all, a more expensive cut! It won’t come out quite as juicy simply because it is a less fatty cut BUT having said that, the meat itself has more flavour. Be sure to save some slices for Cubanos – Cuban sandwiches I’m posting on Monday!! It is seriously incredible, the best sandwich I have ever made at home (I really want to say the best sandwiches ever but I’ve been to Katz’s in New York for their Pastrami sandwiches and had incredible brisket in Texas so I can’t say it’s the best. I will never be able to match those at home! 🙂 )
So sorry, Nagi. I just sent an extra comment because I didn’t realize the one I already sent had gone through. I had a bit of a computer glitch today.
But thanks so much for your reply. My new comment asked if I should put extra orange slices on top for the last part of roasting? And also should I put more cilantro on top before serving? Thanks again for your marvelous recipes!
Ursula
Hi Ursula! Just responded to your other question but didn’t address the cilantro 🙂 I pan fried orange slices for decoration purposes and yep, I sprinkled over some leftover cilantro leaves. Just to pretty it up! I’ll update the recipe 🙂
Isn’t Chef such a great movie! It makes me want to run-off and jump on a food truck 🙂
I love this recipe, Nagi! So full of great/fresh flavors that pair perfectly with the succulent pork. I’ve been meaning to do a real deal Cuban roast pork for my Cuban sandwiches (I’ve been short-cutting), now I know what recipe I’ll use 😉
Well it is TOTALLY thanks to you that I even made this!! I remember wanting to make it when I saw the movie but it wasn’t until I saw your post that I went hunting for the recipe!! 🙂
Do you think that I could adapt this to a slow cooker? I would brown in the oven as the final stage.
Hi Beverly! I am confident you could and in fact it will come out juicier. Elevate the roast using a rack or cut a couple of onions in half and place them under the roast. I would cook on low for 8 hours, for a roast of this size – that should make it very tender but sliceable, not fall apart for shredding. Then put it in the oven as high as it will go just to brown it. 🙂 Lovely! If this works out, I’d love to know so I can share this tip with my readers!! 🙂
Chef was a GREAT movie! I loved it 🙂 Seeing your photo on IG made me so hungry. I knew I had to come find the recipe here. It’s a winner.
Thanks so much Tina! Glad you enjoyed the movie too 🙂
I really want to see that movie, Nagi, but my family said it wasn’t very good. Obviously they are not foodies … think I’m going to ignore them and watch it anyway!
There are some great fresh flavours rubbed into this pork, aren’t there? I think it’s perfect for spring/autumn 😉 (don’t worry, not forgetting you’re in the s. hemisphere!) Not too wintery, not too summery … just right!
Happy Easter!
IGNORE your family Helen!! It really is hilarious AND one for foodies!! Maybe it’s a Brit thing – the humour is definitely not British humour 🙂
My belly is rumbling now thanks to your pork roast. The marinade sounds so refreshing and summery.
Thanks so much Vanny! 🙂
Love this pork roast – flavorful and perfectly cooked! So glad not obsessed with “50 shades of gray”, didn’t even waste time to see it 🙂 But I’ve seen “Chef” and really like it! Great post Nagi!
Thanks so much Mira! 🙂 I haven’t seen 50 shades either….no interest at all!
Now I must see the movie Chef – music, good eats make a winning combination, plus leftovers for sammies! This looks like a super delish meal!
YES you must Sandra!! You will LOVE it! 🙂
What a beautiful and vibrant pork roast with zesty lemons, we would wait in line for it too! We do have that movie and though it was quite hilarious and inspiring. It makes you want to get a food truck!
I know, right??!! The notion of a food truck trawl across the country sounds romantic….in reality I am sure it is very hard work!!
Nagi, you know what I love about your blog? There is variety . And believe me,they all look really really appealing . Even the ones I came across and said I would never make. Now I want to make. Thanks for sharing!
Thanks so much Imma! I feel the same way about your blog. I love that you jump from Africa to Jamaica to China!! 🙂
I love that the worst case scenario = it’s tender shredded perfect for sandwiches. =^.^=
We don’t generally do easter as a big holiday (silly apartment living), but I’m trying to do a roasted meal on Sundays so this is going on my list. How could the kimchi salsa burrito guy possibly lead me astray?
(I might stuff it in the crock pot..)
I know, right? Roy Choi is a ROCK STAR!! (Along with David Chang!) I’ve tried Cuban Pork before from Gourmet Traveller but this knocks that recipe right out of the park!! 🙂
>.< "mojo marinated" became "momofuku" in my head. It blame my still not recovered from being pregnant extra nearsightedness, and the 'crack pie' recipe open in that other tab. (which I'm still thinking about.. even if it is like 15 eggs for one pie)
Oh, I’ve seen that recipe!! “Crack” pie is right. David Chang is a LEGEND!! 🙂
And you’ve solved my Easter dinner dilemma! Your savoury tooth really does balance out my sweet tooth. I always love coming here for yummy and easy inspiration!
It’s so true!! Ha ha!! I made your snickers slice the other day. I must go back and leave my feedback – it was awesome!