Pork Ribs And Roast With Mojo Recipes

CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE

Steps:

• For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
• For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. 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 together and season to taste with salt.
• Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.

DAISY'S MOJO RIBS

Steps:

• In skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly.
• Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients. Bring sauce mixture to a rolling boil. Remove from heat and let cool to room temperature.
• Preheat oven to 325 degrees F.
• Season the ribs with salt and pepper. Add enough oil to a hot large skillet to just cover. Add ribs and sear, about 3 minutes each side. Remove to a large shallow roasting pan.
• Add Mojo sauce over the country style ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with Mojo sauce. Take foil off for the last 30 minutes of cooking, or until tender.

PORK RIBS AND ROAST WITH MOJO

Steps:

• Toast both the 1 tablespoon and 1/2 teaspoon cumin seeds (see MOJO) in a small pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the MOJO. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the beat and bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
• Meanwhile, make the MOJO and reserve 3/4 cup to serve with the pork.
• FOR MOJO:.
• Heat the cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in the remaining ingredients. Makes about 1 2/3 cups.
• Prepare an outdoor grill with a medium-high fire for indirect grilling. Position drip pan under grate on the cooler side of the grill. Set the roast rib side down over the drip pan on the side opposite from the heat. Cover with the vent holes over the pork and cook, basting the meat periodically with the MOJO sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with MOJO every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140°F, about 1 1/2 hours in all.
• Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved MOJO sauce.

CUBAN ROAST PORK WITH MOJO CRIOLLO

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.

BRAISED PORK WITH MOJO SAUCE

Steps:

• Preheat oven to 400°F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; sauté until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.
• Transfer pork to plates; spoon some pan juices over. Top with sautéed onion mixture. Serve with Mojo Sauce.

SLOW COOKER MOJO PORK

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.

SLOW-ROASTED PORK WITH LIME MOJO

Steps:

• Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate.
• Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork.