INSTANT POT CUBAN MOJO PORK
This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.
Provided by Gabriela Rodiles
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
- For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
- When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
- Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
- Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
- Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
CUBAN PORK CHOPS WITH MOJO
Mojo (pronounced moe-hoe)is Cuba's national table sauce. Serve pork chops with black beans and white rice.
Provided by Maine-iac
Categories Cuban
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in frying pan over medium heat.
- Add garlic, cumin, and oregano, cook 1 minute.
- Quickly add lime juice, and bring to boil until slightly thickened.
- Add salt and pepper, set aside to cool.
- Place pork chops in shallow bowl, cover with sauce, coating chops.
- Marinate for 1 hour in fridge.
- Grill or broil chops until well done, and reheat remaining sauce.
- Transfer chops to plate and pour sauce over chops.
CUBAN PORK ADOBO SALAD
It's easy to enjoy garden-fresh flavor with the Cuban Pork Adobo Salad. With seasoned New York (top loin) pork chops and grilled pineapple slices on crisp greens, this salad is perfect for family get-togethers and backyard barbecues.
Provided by Food Network
Categories main-dish
Time 18m
Yield 4 Salads
Number Of Ingredients 12
Steps:
- For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
- Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
- Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
- Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
- *Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.
CUBAN MOJO PORK CHOPS WITH AVOCADO SALAD
You can't beat these Cuban flavours teamed with a beautiful fresh, colourful salad.
Provided by NZ Pork
Categories 6+2+2
Yield 6
Number Of Ingredients 0
Steps:
- Heat the pan
- 6 minutes
- + 2 minutes
- + 2 minutes
CUBAN PORK CHOPS WITH MOJO
Steps:
- In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
- In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
- Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
- Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
- Garnish with watercress, tomatoes and avocado.
CUBAN PORK ADOBO SALAD
It's easy to enjoy garden-fresh flavor with the Cuban Pork Adobo Salad. With seasoned New York (top loin) pork chops and grilled pineapple slices on crisp greens, this salad is perfect for family get-togethers and backyard barbecues.
Provided by National Pork Board
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
- Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
- Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
- Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
- *Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.
Nutrition Facts : Calories 551.7, Fat 23.9, SaturatedFat 6.1, Cholesterol 124, Sodium 393.6, Carbohydrate 37.1, Fiber 8.7, Sugar 11.7, Protein 48.4
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