Mojo Pork Tacos Food

MOJO PORK TACOS

Steps:

• Preheat oven to 375 degrees F. Mix all ingredients, except pork and tortillas, in small bowl. Pierce pork several times with a fork. Place pork in large resealable plastic bag. Add marinade mixture; turn to coat well. Massage marinade into pork for 5 minutes.
• Place pork and marinade in glass baking dish. Cover with foil.
• Bake 30 minutes or until desired doneness. Let stand 10 minutes. Cut pork into 3 pieces, then shred. Mix pork with pan juices in baking dish. Serve on warmed tortillas with desired toppings.

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.

DANNY'S MOJO PORK

Steps:

• Combine the orange juice, lemon juice, roasted garlic, oregano leaf, salt, pepper, bay leaves and onions, and mix in a large jar with a tight fitting lid. Marinade is best if refrigerated for up to 8 hours and will keep in the refrigerator for several weeks.
• Preheat the oven to 275 degrees F.
• Ladle 10 ounces of marinade on top of the Boston butt in a roasting pan and sprinkle the oregano powder on top. Place in the oven and bake uncovered for 10 hours. (Danny likes to prepare his marinade in the morning, allow it to ferment throughout the day and places his Boston Butt in the oven to cook overnight.)

MOJO PORK TACOS RECIPE WITH MEXICAN RICE

Steps:

• Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.
• Pork: Season the pork on all sides with salt and pepper or the optional spice blend.
• Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.
• Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.
• Rice: In a pot add the chicken stock, tomatoes, cumin and oregano and bring to a boil.
• In a separate saute pan on high heat with canola oil add in the onions, garlic, and caramelize. Once brown add in the rice and toast for 2 to 3 minutes.
• Next, add the tomato-chicken stock mixture and and put a lid on the rice and cook for 30 minutes or until the liquid is absorbed and the rice is cook. Season the rice with salt and pepper and fork it. Keep warm.
• Next in a large saute pan on high heat with olive oil, saute and caramelize the bell pepper and onion.
• To Plate: Place a little bit of Mexican rice, cooked refried black beans, roasted peppers and onions, shredded mojo pork inside of a soft corn tortilla and garnish with cotija cheese and cilantro leaves

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:

• 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 TACOS WITH SWEET APPLE SLAW

Steps:

• Marinate and cook the pork:
• Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
• Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
• Preheat the oven to 425°F.
• Heat reserved​ 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
• Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
• Make the slaw:
• Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
• To assemble:
• Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
• I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
• I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!

MOJO PORK TACOS WITH CREAMY CILANTRO SLAW

Steps:

• • Wash and dry all produce. • Halve orange. Halve 1 lime and quarter remaining lime. Roughly chop cilantro. • Heat a drizzle of oil in a large pan over high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it'll finish cooking in the next step). • 4 SERVINGS: Halve both oranges. Halve 2 limes and quarter remaining limes. • TIP: If there's excess grease in your pan, carefully pour it out.
• • While pork cooks, squeeze juice from whole orange and 1 lime half into a small bowl. Stir in cumin, stock concentrates, oregano, half the garlic powder (you'll use more in the next step), and 1 tsp sugar. • Once pork is browned, pour in mojo sauce. Cook until sauce has reduced and pork is cooked through, 2-3 minutes more. Turn off heat. • 4 SERVINGS: Squeeze in juice from both oranges and 1 lime. Use 2 tsp sugar.
• • Meanwhile, in a large bowl, combine mayonnaise, half the cilantro, 2 packets sour cream (save the rest for serving), and a pinch of remaining garlic powder to taste. • Add coleslaw to bowl; toss to coat. Add a big squeeze of lime juice and season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • 4 SERVINGS: Use 4 packets sour cream.
• • Divide tortillas between plates and fill with pork mixture (leave any excess sauce in pan), slaw, and remaining sour cream. Garnish with remaining cilantro. Serve with lime wedges on the side.

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.