Mojo Pork Recipe Cuban Style Recipes

CUBAN MOJO MARINATED PORK

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.

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)

Steps:

• Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
• Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
• Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
• Preheat oven to 220°C/425°F (200°C fan).
• Roast, uncovered, for 30 minutes. Base with pan juices.
• Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
• Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
• Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

INSTANT POT CUBAN MOJO PORK

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

Steps:

• Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
• Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

MOJO CUBAN SANDWICH

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 PORK CHOPS WITH MOJO

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.

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.

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.