Bobby Flay’s Cuban Pork with Sour Orange Sauce

Preparation

1. Step 1

   Using a paring knife, make small slits over the entire surface of the pork. Set aside 1 teaspoon of the garlic for the sauce, and rub the rest into the slashes. Whisk together the oil and the 1/4 cup oregano in a large roasting pan. Add the pork, turn to coat, cover, and let marinate in the refrigerator for at least 8 and up to 24 hours.

   Step 2

   Remove the pork from the refrigerator 30 minutes before roasting.

   Step 3

   Preheat the oven to 425°F.

   Step 4

   Combine 3 cups of the orange juice, 1 cup of the lime juice, and the orange and lime zests in a large saucepan over high heat. Boil to reduce to 2 cups. Remove from the heat and stir in the remaining 1/2 cup orange juice, 1/4 cup lime juice, reserved 1 teaspoon chopped garlic, and remaining 2 tablespoons oregano. Let the sour orange sauce cool to room temperature.

   Step 5

   Season the pork with salt and pepper, transfer the roasting pan to the oven, and roast for 30 minutes.

   Step 6

   Reduce the oven temperature to 350°F and continue roasting until the pork is golden brown and a thermometer inserted into the center reaches 180°F, about 2 hours. Baste the pork with the sour orange sauce during the last 30 minutes of cooking.

   Step 7

   Remove the pork from the oven, baste it with any remaining sauce, tent it loosely with foil, and let it rest for 15 minutes before slicing. Serve slices drizzled with a little of the Mojo Dipping Sauce.

2. Mojo Dipping Sauce

   Step 8

   Using a mortar and pestle, mash the garlic, serrano, cilantro, and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice, oil, and honey, and stir to combine.