Mojo Marinated Pork Food

MOJO PORK

Steps:

• Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
• Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
• Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
• Preheat grill to 350°F.
• Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
• Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
• Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
• Warm reserved mojo marinade to use as a dipping sauce.

CUBAN MOJO MARINATED PORK

Steps:

• If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
• If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
• Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
• Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
• Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
• Roast the pork for 30 minutes. It should be lightly browned.
• Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
• Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
• Carve against the grain and serve.

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)

Steps:

• Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
• Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
• Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
• Preheat oven to 220°C/425°F (200°C fan).
• Roast, uncovered, for 30 minutes. Base with pan juices.
• Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
• Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
• Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

MOJO PORK

Steps:

• Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
• Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

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.

MOJO GRILLING MARINADE

Steps:

• Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

MOJO MARINADE

Steps:

• Combine all ingredients in a medium bowl and whisk until salt is dissolved.
• Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3-8 hours.
• Remove pork or seafood from marinade, pat dry, and grill.
• The Finish:
• Spoon reserved sauce over meat or fish just before serving.

SLOW COOKER CUBAN MOJO PORK

Steps:

• Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
• Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
• Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
• At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
• To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
• Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
• Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

INSTANT-POT MOJO PORK

Steps:

• Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
• Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
• Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
• Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

CUBAN MOJO MARINATED PORK

Steps:

• Trim and discard excess fat from meat. Use sharp knife to cut 2-inch-deep slits, 2 inches apart, into top and bottom of meat.
• Mix all remaining ingredients except rice and cilantro until blended. Reserve 1/4 cup dressing mixture for later use. Pour remaining dressing mixture over meat in large resealable plastic bag; seal bag.
• Refrigerate 3 hours to marinate.
• Heat oven to 375°F. Heat large heavy skillet sprayed with cooking spray on medium heat. Remove meat from marinade; place meat in hot skillet. Reserve marinade in bag for later use. Cook meat 3 to 4 min. on each side or until evenly browned on all sides.
• Transfer meat to 13x9-inch baking dish sprayed with cooking spray; pour reserved marinade from bag over meat. Cover.
• Bake 50 min.
• Cook rice as directed on package, omitting salt. Meanwhile, pour reserved dressing mixture over meat; bake an additional 15 min. or until done (145°F). Remove meat from oven. Let stand 10 min. Remove any fat that has risen to the top of meat juices with a spoon.
• Combine rice and cilantro. Slice meat. Serve meat over rice mixture drizzled with juices from baking dish.

CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)

Steps:

• In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
• In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
• Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
• This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!

MOJO SAUCE MARINADE

Steps:

• Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
• Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.

CUBAN MOJO MARINATED PORK

Steps:

• If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
• If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
• Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
• Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
• Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
• Roast the pork for 30 minutes. It should be lightly browned.
• Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
• Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
• Carve against the grain and serve.

ROASTED PORK WITH CITRUS MOJO MARINADE

Steps:

• Citrus Mojo:
• Combine all of the mojo ingredients in a large bowl and whisk well.
• Score the skin with a sharp knife and rub the pig inside and out with 3/4 of the mojo marinade. Reserve the remaining mojo to pour over the meat after it has been carved.
• Cook the whole pig in the Caja China according to manufacturer's instructions.
• Preheat the oven to 325 degrees F.
• Score the skin of the pork shoulder. Put it into a large bowl or baking dish and pour in 3/4 of the marinade, making sure to coat the entire piece of pork. Cover and refrigerate for at least 30 minutes or up to 2 hours.
• Put the pork shoulder, skin side up, in a roasting pan fitted with a rack, Cover with foil and roast in the oven for 3 hours. After 3 hours remove the foil, turn the heat up to 425 degrees F and roast until the skin is brown and crispy, about 30 to 45 minutes. Make sure to check every 5 or 10 minutes to make sure the skin does not burn. Remove from oven to a cutting board and let rest for 10 minutes before carving. Carve the meat and arrange it on a serving platter. Pour the reserved marinade over the carved meat just before serving.

CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE

Steps:

• For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
• For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.
• Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
• Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.