8 Serves
83 Mins
In a bowl, combine the sour orange juice, minced garlic, dried oregano, cumin, salt, and black pepper to create the mojo marinade.
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EthiopianVitamin K
14 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
36 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
90 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
863 mg / 1,250 mgPotassium
1530 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
95 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
220 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the pork shoulder in a roasting pan and pour the marinade over it, ensuring it is well-coated.
Heat the oven to 175°C and roast the pork until it reaches an internal temperature of 74°C.
Remove the pork from the oven, let it rest for 8 minutes, then carve and serve hot.
19
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