Pork Steak Mojito Recipes

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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.

CHEF JOHN'S GRILLED MOJO BEEF



Chef John's Grilled Mojo Beef image

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h18m

Yield 4

Number Of Ingredients 14

2 pounds beef skirt steak
1 large navel orange, juiced
3 limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

Steps:

  • Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
  • Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
  • Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
  • Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
  • Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
  • Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g

MOJITO PULLED PORK



Mojito Pulled Pork image

This fork-tender pulled pork tastes fabulous on a bun, in a wrap or tortilla. My kids like to eat it spooned over rice in its citrus-flavored juices.-Mindy Oswalt, Winnetka, California

Provided by Taste of Home

Categories     Lunch

Time 7h20m

Yield 16 servings.

Number Of Ingredients 12

1 boneless pork shoulder roast (4 to 5 pounds)
2 teaspoons salt
2 teaspoons each oregano, ground cumin, paprika and pepper
1 bunch fresh cilantro, divided
2 medium onions, halved and sliced
1/4 cup canned chopped green chiles
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2/3 cup orange juice
1/2 cup lime juice
16 sandwich buns, split
Barbecue sauce and pickle chips

Steps:

  • Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker., Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with 2 forks and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon 1/2 cup meat onto each bun. Serve with barbecue sauce and pickle chips.

Nutrition Facts : Calories 418 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 916mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

PORK STEAK MOJITO



PORK STEAK MOJITO image

This is a recipe I am posting for ZWT, so untried by me yet. This is a recipe from Publix Grocery Stores, it states: "Complete your meal with red beans, sourdough bread, and a chocolate dessert. Adobo is a flavorful, but not hot, seasoning blend used in Caribbean recipes. Use to season meat before grilling or mix with avocado and dash of lemon juice for quick guacamole." Here is a link to the recipe: http://www.publix.com/aprons/meals/EthnicCuisine/SimpleMeal.do?mealId=1218&mealGroupId=1320

Provided by diner524

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 garlic cloves, finely chopped
1 lemon, juice of
6 tablespoons olive oil, divided
4 pork cube steaks (about 1 1/2 lb, Spanish-style)
5 ounces yellow onions, sliced (1 cup)
1 teaspoon adobo seasoning (Spanish seasoning)

Steps:

  • Preheat large sauté pan on medium-high 2-3 minutes. Place 2 tablespoons of the oil in pan, then add pork steaks; cook 3-4 minutes on each side or until browned and pork is 145°F Remove from pan and cover to keep warm.
  • Reduce heat to medium; add remaining 4 tablespoons olive oil, onions, adobo, and garlic to pan.
  • Squeeze juice of one-half lemon into pan (about 2 tablespoons); cook 5-6 minutes or until onions are tender. Serve sauce over pork steaks.

Nutrition Facts : Calories 200.8, Fat 20.3, SaturatedFat 2.8, Sodium 2.5, Carbohydrate 5.4, Fiber 1.1, Sugar 1.9, Protein 0.7

PORK STEAKS WITH CHERRY BARBECUE SAUCE



Pork Steaks with Cherry Barbecue Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks
Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon

Steps:

  • For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
  • Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
  • Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.

MOJITO MARINADE



Mojito Marinade image

Provided by John Stage

Categories     Sauce     Garlic     Onion     Sauté     Lime     Orange

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro

Steps:

  • Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

MOJITO MARINADE



Mojito Marinade image

This versatile marinade can be used for pork tenderloin or chicken... poured it over cooked veggies or potatoes.... or toss it with a green salad. A chipotle pepper is an option if you want to give it a bit of a kick. The rest of the chipotles can be frozen and removed individually for another use.

Provided by Abby Girl

Categories     Vegetable

Time 25m

Yield 1 1/4 cup

Number Of Ingredients 11

2 tablespoons garlic, chopped
1/4 cup onion, chopped
1 cup fresh orange juice
1/4 cup fresh lime juice
1 small chipotle pepper, chopped (optional)
1/4 cup olive oil
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons fresh cilantro, chopped

Steps:

  • Mix together the garlic, onions, orange juice, and lime juice in a bowl.
  • Heat the olive oil in a large saucepan til just smoking.
  • CAUTION: slide the contents of the bowl into the hot oil - be very careful because the liquid could splatter. You might want to use oven mits.
  • Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
  • CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Which ever method you use, just use caution with the hot liquids.
  • Pour into a glass container and cool to room temperature; cover and refrigerate.
  • Mojito Marinade keeps for up to 2 weeks.

Nutrition Facts : Calories 664.3, Fat 55.3, SaturatedFat 7.7, Sodium 3502.1, Carbohydrate 44, Fiber 3.3, Sugar 23.8, Protein 4.3

MOTITO



MoTito image

The Tito's Handmade Vodka twist on this minty, slightly sweet Cuban classic.

Provided by Tito's Handmade Vodka

Categories     Vodka Drinks

Time 5m

Yield 1

Number Of Ingredients 7

1 ½ ounces Tito's Handmade Vodka
8 fresh mint leaves, or more to taste
2 teaspoons sugar
¾ ounce fresh lime juice
½ cup ice, or as needed
1 ½ ounces sparkling water
1 sprig fresh mint for garnish

Steps:

  • Muddle mint leaves in a shaker.
  • Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
  • Shake well and pour into a rocks glass.
  • Top with sparkling water and garnish with a mint sprig and lime slice.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.9 mg, Sugar 8.8 g

SLOW-COOKED PULLED PORK WITH MOJITO SAUCE



Slow-Cooked Pulled Pork with Mojito Sauce image

Growing up in South Florida, my culinary taste buds were influenced dramatically by the Cuban culture here. Infused with Cuban flavor, this twist on slow-cooked pulled pork is knock-your-socks-off good, whether you serve it up with rice and beans on the side or press it into a classic Cuban sandwich. - Kristina Wiley, Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 15

2 large onions, quartered
12 garlic cloves
1 bottle (18 ounces) Cuban-style mojo sauce and marinade
1/2 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in pork shoulder butt roast (5 to 5-1/4 pounds)
MOJITO SAUCE:
3/4 cup canola oil
1 medium onion, finely chopped
6 garlic cloves, finely chopped
1/3 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped onion and lime wedges, optional

Steps:

  • Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat., Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low 8-10 hours or until meat is tender., For sauce, in a small saucepan, heat oil over medium heat 2-1/2 to 3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper., Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through., Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.

Nutrition Facts : Calories 409 calories, Fat 29g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 575mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 25g protein.

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2020-07-12 Sprinkle the pork steaks with salt and pepper and place in a small dish. Pour the Worcestershire sauce over the steaks and cover with aluminum foil. Place in the refrigerator for 1 hour. Heat your grill (or grill pan on the stove) to medium-high heat. Add the steaks and cook until internal temperature reaches 145 F.
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PORK STEAK MOJITO WITH ISLAND POTATO SALAD | PORK STEAK, PUBLIX …
Jul 24, 2015 - Get inspired—browse Publix Aprons recipes. Dinners, appetizers, delicious desserts, and more. Search by cooking style, cuisine, or dietary consideration.
From pinterest.com


SMOKED PORK STEAKS RECIPE: TIPS FOR SMOKING PORK STEAKS
2022-05-02 Written by the MasterClass staff. Last updated: May 2, 2022 • 2 min read. Upgrade your steak night with these tender smoked pork steaks, which offer all the flavor of smoky barbecued pork shoulder in a convenient-to-eat, steak-sized portion. Enjoy this protein with various condiments and sides, including BBQ sauce and mashed potatoes.
From masterclass.com


MOJO MARINATED FLANK STEAK - STACEY HAWKINS
Cook the steak for 2 minutes on each side and check the temperature. Keep cooking / flipping until the internal temperature of the steak is 115-120 degrees for Medium Rare, 125-130 for Medium. When finished cooking, remove from the pan and set on a plate. Tent the beef with foil and let it rest for 10 minutes.
From staceyhawkins.com


RECIPE DETAILS | PUBLIX SUPER MARKETS
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From publix.com


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