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 PORK
Rob Rainford's cuban style pork on the grill... this citrusy and slightly spicy flavor makes for a nice change from the usual barbeque fare.
Provided by Whipper
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
- Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
- Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
- Preheat grill to 350°F.
- Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
- Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
- Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
- Warm reserved mojo marinade to use as a dipping sauce.
MOJO PORK SKEWERS WITH CUBAN COOLERS
This orange Mojo sauce is great for marinading meat - serve as a snack with cooling beer cocktails or make more substantial with flatbreads and salad
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- To make the skewers, pour the oil into a large heavy-based pan, add the garlic and cook over a low heat until cooked and starting to toast - take care not to burn. Tip in the cumin, stir briefly, then add the citrus juices, thyme and some seasoning. Allow to boil for several mins to concentrate and make a sauce. Cool.
- Put your pork into a bowl, and stir in three-quarters of the cooled marinade. Leave to marinate for 1 hr at room temperature or overnight in the fridge.
- When ready to serve, thread the pork onto 18 pre-soaked wooden skewers. Griddle for 2 mins on each side or until cooked. Arrange on a platter, pour over the remaining sauce and serve garnished with orange wedges.
- To make the coolers, put a handful of crushed ice into each of 6 tall glasses. Stir the lime juice and sugar together until the sugar dissolves, then tip into the glasses. Divide the lager, then the ginger ale between the glasses, top with lime slices and serve with the pork skewers.
Nutrition Facts : Calories 182 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 21 grams protein, Sodium 0.1 milligram of sodium
SLOW COOKER MOJO PORK
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
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
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.
MOJO PORK KEBABS
Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 8
Steps:
- In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
- In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.
Nutrition Facts : Calories 327 g, Fat 17 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g
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