Braised Mojo Pork & Chimichurri
- 4 Tbsp grapeseed oil
- 1 4-lb pork shoulder
- 1 Tbsp salt
- 1 Tbsp black pepper
- 1 yellow onion, quartered
- 1 Fresno pepper, halved with seeds
- 1 cup dark rum
- 1 cup orange juice
- ½ cup lime juice
- 6 garlic cloves, minced
- 2 Tbsp ground cumin
- 1 Tbsp dried oregano
- ½ tsp red pepper flakes
- 1 tsp ground coriander
- 1 cup parsley, chopped
- ¼ cup cilantro, chopped
- ½ tsp dry oregano
- 1 tsp Fresno pepper, seeded and diced small
- 2 garlic cloves, minced
- ⅓ cup olive oil
- 2 Tbsp red wine vinegar
- ½ tsp kosher salt
For the mojo pork:
For the chimichurri:
- To make the mojo pork: In a large, heavy-bottom pot, heat the grapeseed oil over medium-high heat.
- Season the pork with salt and pepper and sear until golden on all sides. Place seared pork shoulder in slow cooker.
- Pour off the extra fat and oil from the pot and discard. Add the onion, Fresno pepper, and rum to the pot. Bring the mixture to a simmer, and scrape up all the bits from the bottom of the pot.
- Add the rum mixture to the slow cooker with the orange juice, lime juice, garlic, cumin, oregano, red pepper flakes, and coriander.
- Cover and cook for 6 hours on high.
- To make the chimichurri: In a small bowl, combine all the ingredients. Set aside.
- Once the roast is ready, transfer it to a platter and top with chimichurri. We like to serve ours with white rice, black beans, cilantro, and lime wedges.
For wine pairings, consider a Tempranillo from Spain’s Rioja region. It’s a well-rounded wine, and if you get a bottle with some oak, its cherry, dried fig, cedar, and tobacco notes will taste wonderful with the braised pork.