Cuban Roast Pork Recipe Mojo

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW COOKER CUBAN MOJO PORK



Slow Cooker Cuban Mojo Pork image

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

1 (4-pounds) pork shoulder or pork butt ((bone-in or boneless)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3/4 cup orange juice, freshly squeezed
1/2 cup lime juice, freshly squeezed
Zest of 1 orange
Zest of 1 lime
1/2 cup olive oil
8 cloves garlic, chopped finely
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 cup chopped cilantro ((lightly packed))

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

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)



Juicy Cuban Mojo Pork Roast (Chef Movie recipe) image

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

Categories     Pork     Roast

Time 3h15m

Number Of Ingredients 15

3/4 cup extra virgin olive oil
1 cup cilantro / coriander, (lightly packed)
1 tbsp orange zest
3/4 cup orange juice, (fresh)
1/2 cup lime juice
1/4 cup mint leaves, (lightly packed)
8 garlic cloves
1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano))
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out))
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper

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

HOW TO MAKE AUTHENTIC CUBAN PERNIL



How To Make Authentic Cuban Pernil image

This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.

Provided by Neyssa Jump

Categories     Main Dish

Number Of Ingredients 8

12 pounds of picnic pork shoulder
6 teaspoon of minced garlic (about 6-8 cloves)
1 cup of mojo marinade
3 teaspoon of salt
1 teaspoon of pepper
2 teaspoon of oregano
3 teaspoon of olive oil
lime juice (optional)

Steps:

  • Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
  • In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
  • Season generously with salt and pepper.
  • Fill holes with garlic.
  • Make a paste with oil and remaining seasonings. Generously rub pork with paste.
  • Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
  • Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
  • Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.

CUBAN ROAST PORK WITH MOJO CRIOLLO



Cuban Roast Pork With Mojo Criollo image

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

1 (5 lb) pork roast, trimmed of fat
1 head of grated fresh garlic
2 tablespoons crushed dried oregano
1 tablespoon kosher salt
1 teaspoon freshly grated pepper
8 oranges, juice of, Valencia
6 limes, juice of
1/2 cup blood orange juice (juice of 2 oranges) (optional)
1/4 cup red wine
2 tablespoons light tasting olive oil, plus
1/4 cup light tasting olive oil
1 medium yellow onion, sliced and separated into 1/4 inch thick rings

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 MOJO MARINATED PORK



Cuban Mojo Marinated Pork image

A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever put in my mouth. Just look at that crust!

Provided by Karen

Categories     Main Course

Time 2h30m

Number Of Ingredients 11

3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro (finely chopped)
1/4 cup lightly packed mint leaves (finely chopped)
8 garlic cloves (minced)
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 & 1/2 pounds boneless pork shoulder (in one piece*)

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.

Nutrition Facts : ServingSize 1 serving, Calories 607 kcal, Carbohydrate 8 g, Protein 61 g, Fat 36 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 159 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 28 g

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

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

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

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

AUTHENTIC CUBAN PORK ROAST



Authentic Cuban Pork Roast image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 11

10-15 pound bone-in pork butt ((give or take a pound))
1/2 cup olive oil
cloves from 2 whole heads of garlic peeled
1/3 cup sour orange juice
1/4 cup fresh squeezed orange juice ((about 1 large naval orange))
3/4 cup fresh lime juice ((about 8 limes))
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 tablespoons salt
2 teaspoons chopped fresh oregano leaves
1/4 cup fresh packed cilantro leaves

Steps:

  • Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
  • Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
  • Using a meat injector, inject all of the marinade into the pork.Try not to puncture the skin underneath. I like to go in from the side to make sure I'm not puncturing the skin. Just try to inject as many spots as you can to really get the marinade throughout the entire pork. (If you feel like you've maxed out on the inside of the pork, just take any left over marinade and rub it all over the outside of the pork)
  • Cover the pork with foil as tightly as you can to create a seal. Refrigerate overnight or at least for 6 hours. (I prefer overnight but 6 hours will do if you're shorter on time.)
  • After marinating, heat your oven to 275. Once heated, add the covered pork and cook for 7 hours.
  • After the 7 hours, uncover the pork. It should be falling off the bone easily at this point. You can pull at it with a fork to check.
  • Keeping the pork uncovered, set your oven to broil. Broil the top of the pork for about 5 minutes or until it has a nice golden brown color. Using oven mitts and tongs, carefully turn the pork skin side up, and broil the skin side for another 5 minutes or until it's crispy on the top.
  • Let the pork rest for 15 minutes before shredding.

MOJO MARINATED PORK



Mojo Marinated Pork image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 22

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
1/2 cup dark rum

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.

INSTANT POT CUBAN MOJO PORK



Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

MOJO CUBAN ROAST PORK (LECHON ASADO)



MOJO CUBAN ROAST PORK (LECHON ASADO) image

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

4-6 pounds Boston Butt or pork shoulder (preferably bone in) (trimmed of excess fat)
1 tablespoon Vegetable oil
1 yellow onion (peeled, roughly chopped)
12 cloves garlic (peeled)
1 cup loosely packed cilantro
1/4 cup loosely packed mint
2-4 jalapenos (seeded and deveined)
1 1/2 tablespoons fresh oregano or (1 ½ teaspoons dried oregano)
1 1/2 tablespoons ground cumin
2 1/2 teaspoons salt
2 teaspoons pepper
1 cup fresh orange juice
2 tablespoons orange zest
1/2 cup lemon juice
1/2 cup lime juice
2/3 cup extra virgin olive oil
1 teaspoon liquid smoke (optional)

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.

SLOW COOKER CUBAN MOJO PORK



Slow Cooker Cuban Mojo Pork image

Tender, Slow Cooker Cuban Mojo Pork is full of garlic and citrus flavors. It's a simple dump-and-go recipe that marinates in a Cuban mojo sauce in the crock pot. And the leftovers make the best Cuban sandwiches ever!

Provided by Amy Nash

Categories     Dinner

Time 6h10m

Number Of Ingredients 13

3-4 pound boneless pork shoulder or pork butt
8 cloves garlic
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup olive oil
Zest of 1 orange
Zest of 1 lime
1 cup cilantro (finely chopped)
1/4 cup lightly packed mint leaves
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped. If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together. Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
  • Place the pork shoulder in the slow cooker and pour the mojo sauce over it. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours.
  • When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top. While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired. Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.
  • Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks. Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.

Nutrition Facts : Calories 305 kcal, Carbohydrate 5 g, Protein 32 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 102 mg, Sodium 550 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving

SLOW COOKER MOJO PORK



Slow Cooker Mojo Pork image

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

1 (4 pound) pork butt roast
1 ½ teaspoons salt
1 teaspoon ground black pepper
¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped cilantro
6 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin

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

More about "cuban roast pork recipe mojo"

CUBAN MOJO PORK TENDERLOIN RECIPE | SUGAR & SOUL
cuban-mojo-pork-tenderloin-recipe-sugar-soul image
2018-08-22 Cuban Mojo Pork is a delicious and easy pork tenderloin recipe made with freshly squeezed orange and lime juices, crushed garlic, minced …
From sugarandsoul.co
5/5 (9)
Calories 536 per serving
Category Dinner
  • Juice two of the oranges and all of the limes into a bowl. Add the garlic to the bowl along with a quarter cup of freshly chopped cilantro. Whisk in your cumin, salt, pepper, and olive oil.
  • Pour the marinade into a plastic bag and add your tenderloin. Set aside in the fridge for six hours, (overnight if you can, but 6 hours will get you 90% of the way there).
  • Once the meat is done marinating, preheat your oven to 350 degrees F, and grab a cast iron pan, add a few ounces of vegetable oil and proceed to bring it up to medium-high heat on your stovetop.
  • Take your tenderloin and place it in your hot pan allowing it 60 seconds or so on a side before giving it a quarter turn. After the third turn remove from heat and slide in your probe thermometer2.


EASY SLOW COOKER CUBAN MOJO PORK RECIPE | FOODAL
easy-slow-cooker-cuban-mojo-pork-recipe-foodal image
2019-03-03 Add the pork roast to your slow cooker insert. Puncture it about 4-6 times with a sharp knife. Pour the citrus sauce over the top. Cover and cook for …
From foodal.com
Reviews 2
Category Meat
Cuisine Dinner
Total Time 8 hrs 10 mins
  • Whisk together the citrus zest and juice, oil, oregano, salt, pepper, cumin, garlic, red pepper flakes, and onion in a small bowl.
  • Cover and cook for 6-8 hours on Low, or until pork is completely cooked. Remove the bone from the slow cooker, and remove all of the meat from it. Discard the bone. Use two forks to shred the pork roast in the slow cooker, or transfer to a cutting board, shred, and add back to the cooker. Stir to combine with the sauce and onions.


MOJO-MARINATED PORK SHOULDER RECIPE - ROY CHOI | FOOD …
mojo-marinated-pork-shoulder-recipe-roy-choi-food image
2014-04-08 Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate …
From foodandwine.com
Servings 6-8
Total Time 3 hrs 15 mins
  • In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
  • Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
  • Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.


RECIPE FOR ROAST MOJO PORK — THE CHEF SHOW
recipe-for-roast-mojo-pork-the-chef-show image
3 bay leaves. directions. Brine pork shoulder for 12 hours. Blend all Mojo Marinade ingredients in a blender. Remove pork from brine and pat dry. Marinate pork shoulder in Mojo Marinade for at least 2 hours. Slow roast pork shoulder until …
From thechefshow.com


CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
cuban-style-roast-pork-shoulder-with-mojo image
2021-06-25 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 …
From seriouseats.com


EASY OVEN ROASTED CUBAN-STYLE MOJO PORK TENDERLOIN RECIPE ...
2019-02-09 This easy oven roasted mojo pork tenderloin is Cuban approved! I’d always heard submarines served the best food in the Navy. I’m sure many 20-something guys think a …
From natashalh.com
4.8/5 (16)
Servings 1
Cuisine Cuban
Total Time 5 hrs 35 mins
  • Mash the 2 garlic cloves with the salt, either using a fork or a mortar and pestle. Mix in the cumin, oregano, and red pepper flakes.
  • Combine the garlic/salt mash with the orange juice and lime juice in a gallon zip top bag and add the trimmed pork tenderloin. Press out as much of the air as possible and then place in the refrigerator.
  • Marinade the pork for at least 4 hours, preferably overnight, flipping it occasionally to ensure all parts of the pork are marinaded.
  • When you're ready to start cooking, adjust a rack to the middle position of your oven and preheat it to 425 degrees Fahrenheit and line a baking tray with aluminum foil. This will make your clean up so much easier!


CUBAN ROAST PORK SANDWICHES WITH MOJO SAUCE RECIPE - BRUCE ...
2013-12-07 Step 2. Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup of the mojo sauce and spread over the cut sides of the rolls. On the bottom halves, layer the pork, …
From foodandwine.com
Servings 2
Category Sandwich Recipes, Hot Sandwiches
  • Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the orange juice, lemon juice, salt, pepper and cumin and cook, stirring, until fragrant, about 1 minute. Transfer the sauce to a bowl to cool.
  • Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup of the mojo sauce and spread over the cut sides of the rolls. On the bottom halves, layer the pork, prosciutto, cheese, tomato, onion and pickle slices. Cover the sandwiches with the tops of the rolls and press lightly.
  • Heat a medium cast-iron skillet. Brush the sandwiches with the melted butter. Put them in the skillet and top with a heavy smaller skillet. Cook over low heat until the meat is warmed through, the cheese is beginning to melt and the rolls are very crusty, about 4 minutes per side. Transfer the sandwiches to a work surface, cut them in half and serve with pickled jalapeños.


SANDWICH CUBANO (CUBAN SANDWICH) RECIPE - CHEF'S PENCIL
2021-10-08 In the original recipe, roast pork is used, cooking a pork loin previously marinated in a special sauce in the oven. In the blog you can find the recipe to prepare the perfect roast pork. Perfect to take as a side dish or to make a perfect Cuban sandwich. If you can’t wait to prepare this sandwich, you can substitute the roast pork for a ham or roast ham. The result …
From chefspencil.com


MOJO CUBAN ROAST PORK | RECIPE | PORK RECIPES, MARINATED ...
Jun 13, 2019 - This is the actual recipe for Cuban Roast Pork from the movie Chef. Created by rock star LA chef Roy Choi, this is EASY and packs a SERIOUS flavour punch! Jun 13, 2019 - This is the actual recipe for Cuban Roast Pork from the movie Chef. Created by rock star LA chef Roy Choi, this is EASY and packs a SERIOUS flavour punch! Pinterest. Today. Explore. …
From pinterest.ca


CUBAN MOJO PORK ROAST RECIPE | D’ARTAGNAN
Bring pork out of the refrigerator at least 30 minutes before ready to cook. Preheat oven to 250 degrees F. Place pork fat side up on a rack in a roasting pan. Pour 1 cup of water in the bottom of the pan. Roast the pork, occasionally turning the pan and basting with drippings until the meat easily shreds with a fork, about 8 hours. Remove from oven, rest for about 20 minutes.
From dartagnan.com


GRILLED MOJO CHICKEN CUBAN SANDWICH - CLOSET COOKING
9 hours ago Cuban style sandwiches with Cuban roast pork, ham, swiss cheese, mustard and pickles are always good and I sometimes like to change things up like by replacing the roast pork with grilled mojo chicken.These sandwiches are pretty simple, where you assemble the sandwiches and optionally grill them. The mojo chicken makes for a really nice alternative to …
From closetcooking.com


CUBAN ROAST PORK WITH MOJO | COOK'S COUNTRY - MASTERCOOK
2020-01-21 Using sharp knife, trim fat cap on pork to 1/4 inch. Cut 1-inch crosshatch pattern in fat cap. 2 Place pork on large double layer of plastic wrap. Sprinkle pork all over with salt mixture. Wrap pork tightly in plastic, place on plate, and refrigerate for at least 12 hours or up to 24 hours. 3 Adjust oven rack to middle position and heat oven to ...
From mastercook.com


CUBAN SANDWICH WITH MOJO SLOW ROASTED PORK - WWW ...
2021-08-23 The Sandwich consist of ham, Mojo roasted pork, mustard, Swiss cheese, and pickles. Salami is added in Tampa which makes it a Mixto but salami is not added in South Florida. A “true” Cuban sandwich is made with Cuban Bread. Italian bread can be a substitute if you can’t find Cuban bread in your area. Mojo Recipe for the Roasted Pork Shoulder
From hungrytravelingmama.com


CUBAN PORK STEAK OR ROAST RECIPES
Cuban Mojo Pork Roast Our Countertop Original Recipe. 9 hours ago Ourcountertop.com Get All . Combine all of the ingredients for the mojo sauce in a food processor or blender. Once all of the ingredients are finely chopped, split the mojo sauce into two parts. Place the pork shoulder into the crock pot, and pour half of the mojo sauce over the top. Cook on low for 8 hours.
From tfrecipes.com


CUBAN MOJO PULLED PORK RECIPE, WHATS COOKING AMERICA ...
Mojo is very common in Cuban food and one of the easiest ways to add flavour to healthy Cuban recipes. In this case it is used with roasted pork, and goes beautifully with plantains and the famous Cuban black beans. Remove the pork from the bag and pour the marinade into a large roasting pan or Dutch oven. Spread the onions evenly on the bottom ...
From foodnewsnews.com


CUBAN-STYLE MOJO PORK RECIPE - NAPOLEON.COM
Roast for an hour to an hour and a half, basting a couple of times. Check the temperature and continue to cook for up to another 3½ hours, basting every once in a while, until an internal temperature of 205°F (96°C). Once at temperature, remove the pork from the barbecue, remove the rotisserie spit, forks and the butcher’s twine. Allow the pork to rest for at least 10 minutes. …
From napoleon.com


Related Search