Mojo Pork Cubanos Recipes

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INSTANT POT CUBAN MOJO PORK



Instant Pot Cuban Mojo Pork image

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

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

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.

CUBAN MOJO MARINATED PORK



Cuban Mojo Marinated Pork image

A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever put in my mouth. Just look at that crust!

Provided by Karen

Categories     Main Course

Time 2h30m

Number Of Ingredients 11

3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro (finely chopped)
1/4 cup lightly packed mint leaves (finely chopped)
8 garlic cloves (minced)
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 & 1/2 pounds boneless pork shoulder (in one piece*)

Steps:

  • If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
  • If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
  • Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
  • Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
  • Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
  • Roast the pork for 30 minutes. It should be lightly browned.
  • Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
  • Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
  • Carve against the grain and serve.

Nutrition Facts : ServingSize 1 serving, Calories 607 kcal, Carbohydrate 8 g, Protein 61 g, Fat 36 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 159 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 28 g

MOJO CUBAN SANDWICH



Mojo Cuban Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

1 boneless pork shoulder (2 to 3 pounds)
1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
Zest of 1 lime
Zest of 1 orange
3 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely minced garlic
2 teaspoons cumin
1 cup olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 cups low-sodium chicken stock
2 bay leaves
1 sweet onion, rough chopped, medium/large size pieces
Four 6-inch loaves Cuban bread
1/3 cup Dijon mustard
4 pickles, thinly sliced (about 20 slices)
12 ounces shaved deli ham
8 slices Swiss cheese
4 tablespoons olive oil

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-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE



Cuban-Style Roast Pork Shoulder With Mojo Recipe image

Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.

Provided by J. Kenji López-Alt

Categories     Mains

Time 8h30m

Yield 10

Number Of Ingredients 15

For the Mojo:
8 medium garlic cloves, minced
2 teaspoons (8g) ground cumin
2 teaspoons (8g) freshly ground black pepper
1/4 cup (about 1 small handful) minced fresh oregano leaves
1/2 cup (120ml) fresh juice from 1 to 2 oranges (see Note)
1/4 cup (60ml) fresh juice from 3 to 4 limes (see Note)
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
For the Pork and to Finish:
1 (6-8 pound; 3-3.5kg) boneless pork shoulder roast, rind removed
1/4 cup (about 1 small handful) finely chopped fresh mint leaves
3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
Lime wedges, for serving
Steamed rice, black beans , and maduros , for serving

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.

Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g

CUBANO SANDWICHES WITH MOJO-BRAISED PORK SHOULDER



Cubano Sandwiches with Mojo-Braised Pork Shoulder image

Provided by Eddie Jackson

Categories     main-dish

Time 7h25m

Yield eight 8-inch sandwiches

Number Of Ingredients 17

4 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, plus more as necessary
2 small yellow onions, finely chopped
2 teaspoons dried oregano
6 cloves garlic, finely chopped
2 dried chiles de arbol, crumbled
1 bay leaf
3 cups low-sodium chicken stock or water, plus more if necessary
1 1/2 cups freshly squeezed lime juice
1 1/2 cups freshly squeezed orange juice
1 cup mayonnaise
1/3 cup honey mustard
8 sandwich rolls, such as Portuguese rolls
1 pound Swiss cheese, thinly sliced
Pickled red onions, for serving
16 thin slices Black Forest ham

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Place the pork shoulder on a parchment-lined baking sheet or plate and sprinkle generously with salt and pepper.
  • Preheat a medium Dutch oven with a tight-fitting lid over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add the pork shoulder and brown on all sides, about 3 minutes per side. Remove from the pot and add the remaining tablespoon olive oil. Add the onions, sprinkle with salt and pepper and cook until softened, 3 minutes. Add the dried oregano, garlic, chiles de arbol and bay leaf and cook, stirring, 1 minute. Add the pork shoulder back to the pot fat-side up, then add the chicken stock, lime juice and orange juice, adding more stock or water if necessary to reach halfway up the meat. Bring to a simmer and cover the pot. Transfer to the oven and braise, basting with liquid every hour, until the pork shoulder is very tender and falling apart, 4 to 6 hours.
  • Remove the pork from the braising liquid and shred into large bite-sized pieces. Skim the fat from the braising liquid, then cook to reduce over medium-high heat to about 1 1/2 cups. Taste for seasoning and adjust with salt and pepper. Return the pork to the liquid, toss to combine, and keep warm.
  • Combine the mayonnaise and honey mustard in a small bowl and season with salt and pepper to taste. Split the rolls, then spread each with a scant 3 tablespoons of the mayonnaise mixture. Divide the Swiss cheese among the top and bottom rolls. Top the bottom rolls with the pickled red onions, pulled pork and ham. Close the sandwiches.
  • Heat a cast-iron skillet over low heat. In batches, transfer the rolls to the skillet and place another skillet on top. Cook until the bottom portions of cheese are melted, then flip the sandwiches and continue to cook until heated through and the cheese has melted. Serve.

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