Cuban Lechon Asado (Roast Pork) with Yuca con Mojo

Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin or fat cap in a crosshatch pattern, being careful not to cut into the meat.

In a bowl, combine the sour orange juice, minced garlic, oregano, cumin, 1 teaspoon of salt, and black pepper to create the mojo marinade. Rub the marinade all over the pork, ensuring it gets into the scored areas. Place the pork in a large dish, cover, and refrigerate for at least 4 hours, or preferably overnight.

Preheat your oven to 325°F/160°C. Place the marinated pork shoulder in a roasting pan, fat side up. Roast for 2.5 to 3 hours, or until the internal temperature reaches 145°F/63°C and the pork is tender. For the last 30 minutes, increase the oven temperature to 400°F/200°C to crisp up the skin.

While the pork roasts, boil the yuca. Place the peeled yuca chunks in a large pot and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-30 minutes, or until the yuca is fork-tender but not mushy. Drain well.

Once the pork is cooked, remove it from the oven and let it rest for 15 minutes before shredding or slicing. Reserve any pan drippings. While the pork rests, heat the olive oil in a small saucepan over medium heat. Add 2 cloves of minced garlic (from the remaining 8 cloves) and cook for 1 minute until fragrant. Stir in 1/4 cup of the reserved pan drippings (if available, otherwise use a little more olive oil) and the remaining mojo marinade from the pork dish. Bring to a gentle simmer for 2 minutes.

Arrange the cooked yuca on a serving platter. Drizzle generously with the warm mojo sauce. Serve the shredded or sliced lechon asado alongside the yuca, garnished with fresh cilantro.