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 PIG
Feed a hungry crowd with chef Roberto Guerra's zesty suckling pig recipe, prepared using his innovative Caja China slow-roasting grill. For step-by-step photos of the roasting process, visit lacajachina.com.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 25 to 30
Number Of Ingredients 4
Steps:
- Place pig skin side down on a large work surface. Strain one recipe of the mojo into a bowl, reserving solids. Transfer liquid to a large syringe and inject the mojo into the meat of the pig every 3 to 4 inches, taking care not to push syringe down so far that it punctures the skin on the underside of the meat. Sprinkle the interior and exterior of the pig with adobo criollo and rub all over; rub reserved solids from mojo over rib cage. Cover and let marinate, chilled, overnight.
- Bring pig to room temperature. Lock the pig into the wire rack of the Caja China by using the S-hooks. Place locked pig in the Caja China on top of the drip pan, skin side down. Insert a meat thermometer with a cable attachment into the thickest rear section of the pig.
- Place ash pan and grid tray on top of the Caja China. Fill the bottoms of two large chimney starters with crumpled newspaper. Starting with16 pounds of charcoal briquettes (not instant), fill the tops of the chimney starters with some of the 16 pounds of charcoal. Place a chimney starter on each end of the grid tray; light the newspaper in each chimney starter. Flames will sweep up through the chimney, igniting charcoal. When charcoal is red-hot, after 15 to 20 minutes, dump out charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly across grid tray. After 1 hour of cooking, evenly add 8 pounds charcoal. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours.
- When pig has reached 185 to 187 degrees, two people wearing protective gloves should raise the grid tray and carefully shake ashes off the coals and into ash pan. Carefully place the grid tray on the long handles. Two people should then lift the ash pan with ashes and safely dispose of them, adding water to ensure they do not cause a fire.
- Using protective gloves, carefully turn pig skin side up and return to the Caja China. With a knife, carefully make cross cuts into skin between each grid of the rack, taking care not to cut into the meat. Return ash pan and grid tray with hot coals to the Caja China and cook, until skin is crisp, 30 to 45 minutes more.
- Heat remaining recipe mojo and transfer to a serving bowl. Remove ash pan and grid tray from Caja China. Lift wire rack containing pig out of the Caja China. Detach S-hooks and remove top rack. Serve meat on rolls topped with warm mojo and chopped onions, if desired.
MOJO CRIOLLO
This is a Cuban classic and makes a wonderful marinade for meats and poultry. Traditionally this is made with sour oranges. If those are not available, this version is great! The recipe comes from Beyond Gumbo.
Provided by PaulaG
Categories Caribbean
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Add all ingredients to a small jar, cover and shake for 2 minutes.
- Adjust salt and pepper to taste.
- Use as a marinade for meats and poultry.
Nutrition Facts : Calories 703.9, Fat 72.3, SaturatedFat 10, Sodium 5.2, Carbohydrate 16.4, Fiber 0.9, Sugar 7.8, Protein 1.6
MOJO CRIOLLO
Steps:
- Using a mortar and pestle, mash the garlic, salt, and black pepper to form a smooth paste. Whisk in the sour orange juice and oregano until well combined. Place the sour orange mixture in a medium saucepan with a tight-fitting lid.
- Place the lard or olive oil in a separate small saucepan and bring to a simmer over medium heat.
- Remove the cover of the saucepan away from your body and only enough to safely pour the lard or olive oil inside in one motion then replace the cover immediately. This should be done carefully because the liquid will bubble and spurt. Leave covered until the popping sound subsides, 3 to 5 minutes. This sauce does not keep well and should be used immediately.
CUBAN MOJO
Use chef Roberto Guerra's Cuban Mojo, a signature sauce in Cuban cuisine, to make his Cuban-Style Roast Pig recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for one 45- to 50-pound dressed pig
Number Of Ingredients 8
Steps:
- Place garlic, peppercorns, and salt in a large mortar and grind with a pestle to form a paste. Stir in sour orange and pineapple juice. Add oregano, cumin, and bay leaves; stir to combine. Let stand at least 1 hour before using.
More about "mojo criollo roasted pig recipes"
CUBAN STYLE MOJO | MOJO CRIOLLO - CHEF ZEE COOKS
From chefzeecooks.com
RECIPE FOR LA CAJA CHINA CUBAN MOJO FOR YOUR NEXT BBQ
From lacajachina.com
CUBAN PORK ROAST WITH MOJO CRIOLLO - CDKITCHEN
From cdkitchen.com
MOJO - CUBAN MARINADE - SIMPLE, EASY-TO-MAKE CUBAN, SPANISH, …
From icuban.com
MOJO CRIOLLO ROASTED PIG | RECIPE | PIG ROAST RECIPES, PIG ROAST, …
MOJO CRIOLLO MARINADE - GARLIC & ZEST
From garlicandzest.com
RECIPE FOR PIG ROAST - EXCELSALESCONSULTING.COM
From excelsalesconsulting.com
MOJO CRIOLLO RECIPE HOW TO MAKE THE CUBAN STYLE
From cuban.recipes
MOJO CRIOLLO ROASTED PIG
From mountainsoftware.com
RECIPE: PORK ROAST WITH MOJO CRIOLLO - STYLE AT HOME
From styleathome.com
MOJO CRIOLLO ROASTED PIG – RECIPES NETWORK
From recipenet.org
WHOLE ROASTED PIG RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
ORIGINAL CUBAN MOJO CRIOLLO LA CAJA CHINA
From lacajachina.eu
CUBAN RECIPES | CHARCOAL-BAKED PORK IN MOJO CRIOLLO WITH DRIED FRUITS
From cubanrecipes.org
MOJO CRIOLLO ROASTED PIG - PLAIN.RECIPES
From plain.recipes
PIG ROAST TACOS WITH MOJO CRIOLLO - PLAIN.RECIPES
From plain.recipes
FULL ROASTED PIG RECIPE FOR YOUR LA CAJA CHINA - KING OF PORK
From kingofpork.com
SHAWN'S BRINE FOR PIG ROAST (MOJO CRIOLLO FROM LA CAJA CHINA)
From recipes.oregonlive.com
MOJO CRIOLLO - HUNGRY DOUG
From hungrydoug.com
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
From seriouseats.com
WHAT IS CUBAN MOJO CRIOLLO? - THE AMERICAN CUBAN TABLE
From theactable.com
MOJO CRIOLLO MARINADE RECIPE - LA CAJA CHINA
From lacajachina.com
OVEN ROASTED TURKEY MOJO CRIOLLO – HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
HOMEMADE CUBAN MOJO CRIOLLO MARINADE - SWEET TEA + THYME
From sweetteaandthyme.com
5 WAYS TO USE MOJO CRIOLLO | MYRECIPES
From myrecipes.com
OVEN ROASTED MOJO CHICKEN - CRAVING TASTY
From cravingtasty.com
MOJO CRIOLLO ROASTED PIG | RECIPE | PIG ROAST RECIPES, PIG ROAST, …
From pinterest.co.uk
MOJO CRIOLLO NUEVO MARINADE AND BRINE - COOKING UP A STORY
From cookingupastory.com
MOJO CRIOLLO GARLIC SAUCE - SUELLEN PINEDA
From suellenpineda.com
MOJO CRIOLLO MARINADE - READY-TO-USE MARINADES | GOYA FOODS
From goya.com
LA CAJA CHINA MOJO RECIPE - THERESCIPES.INFO
From therecipes.info
MOJO CRIOLLO ROASTED PIG : RECIPES - COOKING CHANNEL
From cookingchanneltv.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