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To replicate the flavor of sour Seville oranges in traditional Cuban mojo sauce, we combine the juices and zest from regular oranges and limes. A 400°F oven cooks the pork in under 4 hours, and enclosing it completely in a packet of foil and kitchen parchment keeps the meat moist, eliminating the need to baste. (The parchment-lined packet also makes cleanup a breeze.) Before cooking, we season the pork with a mixture of salt and smoked paprika; the latter is unconventional in Cuban mojo, but the paprika’s earthy, smoky notes are a nice complement to the citrus and garlic. We prefer the flavor of the pork after seasoning for at least eight hours, but if you’re pressed for time, one hour will suffice. A roll of 18-inch-wide heavy-duty foil is essential for sealing in the pork, and 15-inch-wide kitchen parchment is ideal. Be careful when forming the packet. Tears or openings may cause the meat to dry out.
Kosher salt and ground black pepper
tablespoon sweet paprika, preferably smoked
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