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 ROAST CHICKEN (POLLO ASADO)
Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.
Provided by karmicflower
Categories World Cuisine Recipes Latin American Caribbean
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
- Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g
CUBAN ROAST PORK WITH MOJO CRIOLLO
An excellent dish to serve for New Year's, when you're tired of traditional American food after all that turkey. This is my most requested recipe. It's easy to prepare, but you need to allow for a long roasting period for the meat to fall apart. The Mojo Criollo (onion/garlic) sauce is served on the side and is a nice accompaniment. Don't skip the marinating procedure for the Mojo sauce - it's just not right without it. I like to add the juice of two blood oranges to perk up the color - it's optional as it does not really change the flavor. Use any cut of pork roast -- I've used tenderloin, extra thick cut chops, picnic cut roast and everything in between, basically whatever is on sale. Just don't use the cuts that are packaged in a salt solution. You can substitute store bought crushed garlic from the jar for the garlic used in the marinade, but for the Mojo sauce, only fresh garlic will do. Black beans and white rice, and a green salad with avocado and vinaigrette complete the meal.
Provided by Loves2Teach
Categories Pork
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/2 of the grated garlic, all of the dried oregano, 2 teaspoons salt and the pepper into a paste.
- Score the trimmed roast with a knife point and rub the paste into the roast, then place roast in a gallon freezer bag or other dish/container that will fit in the refrigerator.
- Pour juice of 3 oranges, juice of 3 limes, the red wine, and 2 teaspoons of the lite olive oil over the roast, seal bag and turn the bag several times to combine the ingredients.
- Place in refrigerator for at least 3 hours, or the day before you plan to serve.
- Heat oven to 350°F.
- Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut- it must become fork tender.
- Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices- it's ready to serve.
- Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup).
- Put the rest of the fresh grated garlic, 1 teaspoon kosher salt, juice of 3 limes and juice of 5 oranges and the optional juice of 2 blood oranges over the onions, press down to make sure onions are submerged in the juice.
- Allow the onions to marinate in this mixture for at least 20 minutes (important step).
- Heat 1/4 cup of the lite olive oil in a skillet.
- Quickly and carefully, pour the onions and all the juices into the hot oil and"stir fry" for about 2 to 3 minutes, just to soften the onions.
- Pour the Mojo into a serving dish and serve with the roast on the side.
Nutrition Facts : Calories 417.7, Fat 16.7, SaturatedFat 3.6, Cholesterol 156.5, Sodium 832.5, Carbohydrate 13.1, Fiber 0.9, Sugar 6.8, Protein 51
CUBAN-STYLE ROAST PORK
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories World Cuisine Recipes Latin American Caribbean
Time 2h48m
Yield 8
Number Of Ingredients 11
Steps:
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g
CUBAN MOJO CHICKEN
This Cuban mojo chicken recipe is so flavorful and so easy. The zesty marinade creates juicy chicken legs ready to bake, served with pineapple-avocado salsa.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven at 350°F
- Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
- Process for 10 seconds. You don't want the sauce to become too creamy.
- Add the olive oil and process for 5 seconds, just to combine ever so slightly.
- Add the chicken and chopped onion in a large bowl.
- Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
- Set aside the remaining half of the mojo sauce for later use.
- When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
- Bake at 350°F for 35-40 minutes.
- Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
- Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!
Nutrition Facts : Calories 674 kcal, Carbohydrate 32 g, Protein 28 g, Fat 55 g, SaturatedFat 11 g, Cholesterol 142 mg, Sodium 784 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CUBAN MOJO CHICKEN
This Cuban Mojo Chicken is infused with a flavorful Mojo marinade made with citrus, garlic and spices, then oven roasted until golden brown, juicy and tender! This mouthwatering Mojo Chicken is perfect for dinner any day of the week and also fabulous for company!
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
- In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
- Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
- Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
- Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Garnish with lemon and lime slices (optional)
Nutrition Facts : Calories 504 kcal, Carbohydrate 3 g, Protein 35 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 193 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving
JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!
Provided by Nagi | RecipeTin Eats
Time 3h15m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 229 g, Calories 538 kcal, Carbohydrate 4.2 g, Protein 31.3 g, Fat 44.5 g, SaturatedFat 13.5 g, Cholesterol 113 mg, Sodium 356 mg, Sugar 2.1 g, UnsaturatedFat 31 g
CUBAN MOJO CHICKEN RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
- Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
- Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
- Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
- Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
- Garnish with orange and lime slices (if using) and serve with rice and black beans.
Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
MOJO CUBAN ROAST PORK (LECHON ASADO)
This mojo pork is dripping with fantastically fresh Caribbean flavors and a beautiful caramelized crust that you won't be able to get enough of! It's made by marinating the pork in a bath of garlic, citrus, cilantro, mint, jalapeño, oregano, cumin overnight and the next day just popping it on the oven to roast low and slow for a few hours. The emerging mojo Cuban roast pork is mouthwateringly tender with subtle notes of bright, zesty, tangy, herby, garlicky, peppery flavor all at the same time. The mojo marinade is quick and easy to whip up in your food processor and can even be prepped a day ahead. This mojo pork also makes the best Cubano Sandwiches! (recipe coming next!) or it can be used in tacos, nachos, rice bowls, etc. The leftovers also freeze great - should you be so lucky.
Provided by Jen
Time 4h20m
Number Of Ingredients 17
Steps:
- Add the onion, garlic, cilantro, mint, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large bowl and stir in all remaining mojo marinade ingredients.
- Remove 1 1/2 cups of the marinade and store in an airtight container in the refrigerator (to serve with roasted pork).
- Transfer the rest of the marinade to a freezer bag and add the pork; turn to coat, squeeze out excess air and seal. Marinate the pork in the refrigerator for 12-24 hours (no longer!), turning the bag occasionally.
- When ready to cook, remove the pork from the refrigerator and let rest on the counter for 1 hour.
- Preheat the oven to 425 degrees F. Heat vegetable oil over medium-high heat in a large cast iron skillet. Wipe excess marinade off pork, then sear on all sides until browned.
- Place the pork on a rack in a roasting dish (or use halved onions to prop up if you don't have one) with 1 cup of water in the bottom. Spoon some of the marinade from the bag over the top of the pork. Cover the pork with foil, slightly tenting in the middle so it is not touching the pork.
- Bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 3 hours, adding additional water as needed so the water doesn't dry up. Only check the water once an hour but don't stress it, it's not the end of the world if you need to leave and it dries up.
- After 3 hours, remove the foil and baste the pork with the water/drippings in the bottom of the pan. Roast for an additional 30 minutes. The meat should very tender; about 180-190 F on an instant read thermometer, without touching the bone. (Although this pork does not require a meat thermometer because it will be cooked beyond overdone until tender.) If it's not tender, cook for an additional 30 minutes as needed.
- At this point, you can turn your oven to broil (without moving the pork) for a more caramelized exterior if desired; broil for 5-10 minutes, keeping an eye on it so it doesn't burn.
- Transfer the pork to a cutting board and loosely tent with foil. Rest for 20 minutes before carving.
- Meanwhile, transfer the 1 1/2 cups reserved UNUSED mojo sauce to a saucepan and simmer for 5 minutes while stirring occasionally, or until reduced by half. Stir in a couple tablespoons of drippings if desired for more succulent flavor. Slice the pork and brush with some of the mojo. Serve remaining mojo on the side.
CUBAN MOJO CHICKEN
Roasted chicken marinated in a fantastic Cuban Mojo marinade! it's citrusy, garlicky, with fresh lime flavours and cilantro. Packs some serious flavours!
Provided by Nagi
Categories Dinner
Time 13h
Number Of Ingredients 14
Steps:
- Place the marinade ingredients in a food processor. Blend until the cilantro is finely chopped.
- Pour the marinade over chicken in a large bowl. Cover with cling wrap and marinate for 12 - 36 hours.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 25 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 151 mg, Sodium 585 mg, Sugar 3 g, ServingSize 1 serving
SLOW COOKER CUBAN MOJO PORK
This Mojo Pork is marinated with the best citrus and garlic Mojo Criollo and slow cooked until fork-tender. The perfect crock pot dump-and-go Cuban pork recipe!
Provided by Chef Kathy McDaniel
Categories Dinner Main Course Slow Cooker
Time 6h10m
Number Of Ingredients 12
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)
Nutrition Facts : Calories 140 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1601 mg, Sugar 2 g, Fiber 1 g, ServingSize 1 serving
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