Mojo Pork with Lime Cilantro Sauce and Arugula Salad with Cumin Roasted Carrots

For the marinade:

• Put pork in a large gallon ziplock bag. In a small bowl, mix together 1/4 cup minced onion, 1 garlic clove (minced), 1/2 cup fresh lemon juice, 1/2 cup fresh orange juice, 1 tablespoon white wine vinegar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon freshly ground pepper 1 teaspoon ground cumin and 1 tablespoon Worcestershire sauce. Pour the marinade over the pork, seal the ziplock bag and refrigerate overnight.
• The next day, remove pork from refrigerator and let it come to room temperature. Once the pork is room temperature, remove from marinade, pat dry and place in a large roasting pan. Discard the marinade.
• In a small bowl, mix together 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon freshly ground pepper and 1 teaspoon ground cumin. Rub the dry rub so it completely coats all of the pork.
• Preheat oven to 350 degrees Fahrenheit.
• Roast pork for 3 hours, or until an instant read thermometer reads 150 degrees. Make sure you put the thermometer into the thickest part of the meat to get the most accurate reading. Once the meat reaches 150 degrees, reduce heat to 275 degrees and roast for another 3 hours, or until the thermometer reads 180 degrees.
• When the meat reaches 180 degrees, remove from oven and let rest for 30 minutes.
• After 30 minutes, using 2 large forks, shred the pork in the same roasting pan.
• While the meat is cooking, it’s time to make the 2 sauces: a mojo sauce and a creamy cilantro lime sauce.
• Mojo Sauce: In a small saucepan, heat the olive oil over medium heat. Add the remaining onion and cook until softened, about 5 minutes. Add the remaining garlic and cook until fragrant, about 2 minutes. Add the remaining lemon and orange juices and simmer for 2 minutes. Stir in the remaining vinegar. Refrigerate until ready to use. You can make this ahead and it will keep for 3 days in your refrigerator.
• Creamy Cilantro Lime Sauce: In a blender, add the first 5 ingredients and puree them. Then add the mayonnaise and cilantro and blend to a creamy consistency. Season with salt to taste. Feel free to add an extra spoonful of mayonnaise, or an extra squeeze of lime juice depending on your taste.
• Serve the shredded pork with both sauces and some bread to soak up any remnant juice or sauce on the plate!

  Save Time: The roast can be made up to 2 days ahead. Cool, cover, and refrigerate whole. Bring to room temperature and then shred. Cover and reheat gently at 300°F until warmed through.
• Inspired by the Brasa’s recipe by Chef Alex Roberts