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.
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.
Provided by J. Kenji López-Alt
Categories Mains
Time 8h30m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g
MOJO PORK
This mojo pork is super good and super easy...
Provided by richgator
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g
MOJO PORK
Rob Rainford's cuban style pork on the grill... this citrusy and slightly spicy flavor makes for a nice change from the usual barbeque fare.
Provided by Whipper
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
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.
MOJO PORK CHILI
Adapted from a Publix recipe, this is wonderful alternative to traditional chili. I serve this in either sourdough or pumpernickel bread bowls. The Zesty Wedge Salad is a perfect accompaniment to this dish. This goes together very quickly and is quite filling. While not spicy, you could easily change that by adding pepper sauce (or hot sauce) to your preferred level of heat.
Provided by Hippie2MARS
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, saute the pulled pork and chopped onion in the canola oil 2-3 minutes until onions are soft.
- Stir in the broth, marinade, beans, and potatoes.
- Cover and simmer on low for at least 20 minutes.
- While the stew is simmering, chop the cilantro, olives and avocado and set aside.
- Cut the tops off the bread bowls and hollow out insides, taking care to leave a thick shell, then set aside.
- Stir rice into the chili and simmer for an additional 5 minutes.
- To serve, ladle chili into bread bowls, then top with chopped olives, avocados, and cilantro.
Nutrition Facts : Calories 379.6, Fat 13.7, SaturatedFat 2.6, Cholesterol 31.7, Sodium 704.9, Carbohydrate 42.6, Fiber 8.2, Sugar 2.3, Protein 22.3
SLOW COOKER MOJO PORK
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 13h25m
Yield 16
Number Of Ingredients 13
Steps:
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g
UNCLE DICK'S PORK CHILI
This recipe took me 20 years to get from my uncle! I've since made it my own. :) Note: This chili is fantastic with Recipe #199381
Provided by rickoholic83
Categories < 4 Hours
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
- Mix all ingredients in a large pot and simmer for at least 3 hours.
- Let set and cool over night for all spices to blend.
- Reheat and serve!
Nutrition Facts : Calories 394.6, Fat 20, SaturatedFat 6, Cholesterol 106.1, Sodium 1570.3, Carbohydrate 18.1, Fiber 4.7, Sugar 12.1, Protein 35.7
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