MOJO MARINATED PORK
Steps:
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- 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 and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to high.
- Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
- Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
- Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
Nutrition Facts : Calories 575 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 710 milligrams, Carbohydrate 55 grams, Fiber 1 grams, Protein 48 grams, Sugar 44 grams
GRILLED MOJO PORK CHOPS
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
- 2. Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
- 3. Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145 degrees F), 10-12 minutes.
- 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.
GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO
Steps:
- Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
- Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
- In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.
GRILLED PORK TENDERLOIN WITH MOJO SAUCE
Categories Pork Quick & Easy Orange Pork Tenderloin Summer Grill/Barbecue Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
- Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
- Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.
- Serve pork drizzled with mojo sauce.
GRILLED MOJO BBQ PORK
Get your BBQ mojo on with this grilled butterflied pork shoulder. The secret to its succulence? An overnight soak in OJ and Italian dressing.
Provided by My Food and Family
Categories Pork
Time 13h55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Place meat in large resealable plastic bag. Cut each of 2 oranges into 4 wedges; squeeze over meat to release juices. Add squeezed wedges and all remaining ingredients except barbecue sauce to bag. Seal bag; turn to evenly coat meat with dressing mixture. Refrigerate overnight to marinate.
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove meat from marinade, reserving marinade ingredients in bag; place meat on large sheet of heavy-duty foil. Top with onions, orange wedges and reserved marinade; fold foil to make packet. Discard plastic bag.
- Place packet on grate over unlit area; cover grill with lid. Grill packet 1-1/2 hours or until meat is done (145ºF), monitoring for consistent grill temperature. Remove meat from packet; place on grill grate. Discard foil, onions, orange wedges and marinade. Grill meat 10 min., turning and brushing occasionally with 1/2 cup barbecue sauce.
- Remove meat from grill. Cut remaining orange in half; squeeze over meat. Slice meat. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
PORK RIBS AND ROAST WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see Mojo) in a small saute pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the Mojo. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano, and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the meat and the bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
- Meanwhile, make the Mojo and reserve 3/4 cup to serve with the pork.
- Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with Mojo every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140 degrees F, about 1 1/2 hours in all.
- Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved Mojo.
- Heat the reserved cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in remaining ingredients.
GRILLED MOJO BBQ RIBS
Freshly squeezed orange juice and fresh cilantro are part of a brilliant marinade for ribs. Serve with BBQ sauce and enjoy the hearty praise.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Quarter 2 oranges; place in large resealable plastic bag. Squeeze oranges to release juice; add ribs, onions, cilantro, dressing, garlic and pepper. Seal bag; turn to evenly coat ribs with marinade. Refrigerate at least 4 hours to marinate.
- Place half the rib mixture in single layer in center of large sheet heavy-duty foil. Fold to make packet. Repeat with remaining rib mixture.
- Heat grill to medium-low heat. Grill packets on covered grill 1 hour or until ribs are done. Remove ribs from packets; discard marinade. Grill ribs 15 min., turning and brushing occasionally with 1/2 cup barbecue sauce. Squeeze remaining orange over ribs; serve with remaining barbecue sauce.
Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
More about "grilled mojo bbq pork food"
MOJO MARINATED GRILLED PORK KEBABS RECIPE - SIMPLY …
From simplyrecipes.com
5/5 (1)Total Time 35 minsCategory Dinner, GrillCalories 870 per serving
ULTRA JUICY GRILLED BBQ PORK CHOPS - CREME DE LA CRUMB
From lecremedelacrumb.com
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
From seriouseats.com
CUBAN MOJO GRILLED PORK CHOPS - CLOSET COOKING
From closetcooking.com
GRILLED CUBAN MOJO PORK ROAST - WEST VIA MIDWEST
From westviamidwest.com
18 BEST BBQ PULLED PORK RECIPES - FOOD NETWORK
From foodnetwork.com
MOJO CUBAN ROAST PORK | RECIPETIN EATS
From recipetineats.com
GARLIC AND CITRUS MOJO PORK - ALLRECIPES
From allrecipes.com
5/5 (6)Calories 1002 per servingCategory Entree, Dinner
CHEF JOHN'S BEST RECIPES FOR THE GRILL
From allrecipes.com
SMOKED PORK PLATTER WITH MOJO SAUCE AND PINEAPPLE - CHELSEA JOY …
From chelseajoyeats.com
12 CROWD-PLEASING GRILLING RECIPES FOR YOUR 4TH OF JULY COOKOUT
From latimes.com
BBQ SMOKED PULLED PORK (ON A GAS GRILL) - THE FOOD CHARLATAN
From thefoodcharlatan.com
GRILLED MOJO PORK TENDERLOIN TACOS | MEL'S KITCHEN CAFE
From melskitchencafe.com
SMOKED CUBAN MOJO PULLED PORK - XOXOBELLA
From xoxobella.com
MOJO PORK CHOPS RECIPE | SMOKED, THICK-CUT PORK CHOPS
From howtobbqright.com
MOJO MARINATED BBQ PORK RECIPE | BARLOW BBQ - YOUTUBE
From youtube.com
BEST 4TH OF JULY BBQ FOOD IDEAS: FROM STEAK TO SEAFOOD AND MORE
From bostonglobe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love