Roasted Pork With Citrus Mojo Marinade Food

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.

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.

SLOW-ROASTED PORK WITH LIME MOJO

Steps:

• Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate.
• Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

ROASTED PORK WITH ONIONS AND CITRUS

Steps:

• Preheat oven to 450 degrees, with rack in lower third. In a large skillet, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 4 minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
• Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350 degrees. Ladle onion and cooking juices over pork. Cook, uncovered, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 155 degrees), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.

MARINATED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.