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-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
INSTANT POT CUBAN MOJO PORK
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
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.
PRESSURE COOKER GARLICKY CUBAN PORK
This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that's earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, meat, one pot, roasts, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).
- Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).
- When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.
- Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you'd like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.
- Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous-1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 10 grams, Sodium 548 milligrams, Sugar 2 grams
CUBAN-STYLE ROAST PORK
Cuban-style roast pork is marinated in a garlicky-citrus mojo sauce to deliver flavorful, succulent meat. Cuban pork is easy to make, and the best part is you can use the leftovers to make Cuban sandwiches. Go ahead-wow your family two nights in a row!
Provided by Marta Rivera
Categories Dinner Freezer-friendly How To Make-ahead
Time 3h45m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer to the refrigerator: Marinate the pork for 4-12 hours in the refrigerator. If the pork is not fully covered in the marinade, turn it over during the marinating time to make sure it's getting all it can from the mojo. Because I usually begin marinating my pork roast the evening before cooking it, I usually turn it in the morning after it's marinated overnight.
- Heat the oven to 350°F
- Rest the meat: When the roast is ready, remove it from the oven. The top will be beautifully caramelized from the sugars and the aromatics that were in the mojo. Loosely cover the roast with a large piece of aluminum foil and allow it to rest for 15 minutes while you heat the reserved 1 1/2 cups of mojo sauce. Mojo is pungent and can be overwhelming in its raw form. To serve it as a sauce, it's best to cook it to soften the harshness a bit.
- Make a slurry: In a small bowl, combine the cornstarch and 1 tablespoon from the reserved mojo and stir together until no lumps of cornstarch remain.
- Serve the roast pork and sauce: After the pork has rested, which allows the juices to settle down and not run everywhere when you cut it, use a carving knife to slice the roast. Serve it with a side of rice and beans and plantains. Pour the sauce over the sliced portions of pork after serving. LEFTOVERS! Leftovers may be refrigerated for 2-3 days and reheated in the microwave or, my favorite way, by lightly sautéing in a skillet with a bit of mojo sauce until warmed through. Any leftover mojo sauce should be covered and stored in the refrigerator.
Nutrition Facts : Calories 1326 kcal, Carbohydrate 11 g, Cholesterol 390 mg, Fiber 1 g, Protein 106 g, SaturatedFat 33 g, Sodium 779 mg, Sugar 3 g, Fat 92 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
MOJO CUBAN SANDWICH
Steps:
- For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
- For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
- Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
- For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
- To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.
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
More about "cuban style roast pork shoulder with mojo recipes"
MOJO ROASTED PORK SHOULDER (PERNIL) - ABUELA'S CUBAN …
From abuelascounter.com
Cuisine CubanCategory EntreeServings 10Total Time 4 hrs 15 mins
ROASTED CUBAN MOJO PORK (LECHON ASADO) - THE FOOD …
From thefoodcharlatan.com
CUBAN-STYLE SLOW-ROASTED PORK SHOULDER WITH MOJO …
From blog.williams-sonoma.com
CUBAN ROAST PORK (LECHON ASADO) - A SASSY SPOON
From asassyspoon.com
CUBAN CITRUS-MARINATED PORK SHOULDER ROAST (PERNIL …
From saveur.com
CUBAN ROAST PORK SHOULDER: STEP-BY-STEP RECIPE
From bayevskitchen.com
AUTHENTIC CUBAN PORK ROAST - COCO AND ASH
From cocoandash.com
EASY MOJO PORK SHOULDER ROAST - RECIPES | GOYA FOODS
From goya.com
PORK SHOULDER RECIPES - CUBAN-STYLE ROASTED PORK …
From goop.com
MOJO CUBAN ROAST PORK (LECHON ASADO) - CARLSBAD CRAVINGS
From carlsbadcravings.com
PULLED PORK CUBAN SANDWICH RECIPE | ONTARIO PORK
From ontariopork.on.ca
RECIPE FOR ROAST MOJO PORK — THE CHEF SHOW
From thechefshow.com
SLOW COOKER LECHóN ASADA (CUBAN MOJO ROAST PORK) | KITCHN
From thekitchn.com
MOJO ROAST PORK AND GRAVY RECIPE | BON APPéTIT
From bonappetit.com
15 WHOLE PIG ROAST SEASONING RECIPE - SELECTED RECIPES
From selectedrecipe.com
SLOW-ROASTED PUERTO RICAN PERNIL RECIPE - TASTING TABLE
From tastingtable.com
PULLED PORK CUBAN SANDWICH RECIPE | ONTARIO PORK
From ontariopork.on.ca
CUBAN-STYLE PORK SHOULDER WITH MOJO SAUCE - CHRISTOPHER …
From 177milkstreet.com
DELICIOUS PORK RECIPES | ONTARIO PORK - CUBAN SANDWICH RECIPES
From ontariopork.on.ca
SLOW COOKER CUBAN MOJO PORK - LEMON BLOSSOMS
From lemonblossoms.com
31 BEST PORK BUTT RECIPES FOR A PERFECT FALL-APART SHOULDER
From allnutritious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love