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Cuban Roast Pork With Mojo Criollo

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Ingredients

Adjust Servings:
1 5 lb pork roast, trimmed of fat
1 head of grated fresh garlic
2 tablespoons crushed dried oregano
1 tablespoon kosher salt
1 teaspoon freshly grated pepper
8 oranges, juice of, valencia
6 limes, juice of
1/2 cup blood orange juice juice of 2 oranges optional
1/4 cup red wine
2 tablespoons light tasting olive oil, plus

Nutritional information

417.7
Calories
150 g
Calories From Fat
16.7 g
Total Fat
3.6 g
Saturated Fat
156.5 mg
Cholesterol
832.5 mg
Sodium
13.1 g
Carbs
0.9 g
Dietary Fiber
6.8 g
Sugars
51 g
Protein
368 g
Serving Size

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Cuban Roast Pork With Mojo Criollo

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    This was delicious! My family and friends loved it and it is our Christmas Eve tradition now. Better than any Cuban restaurant pork I have had, and that is saying a lot coming from the Tampa Fl area.

    • 290 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Cuban Roast Pork With Mojo Criollo, An excellent dish to serve for New Year’s, when you’re tired of traditional American food after all that turkey. This is my most requested recipe. It’s easy to prepare, but you need to allow for a long roasting period for the meat to fall apart. The Mojo Criollo onion/garlic sauce is served on the side and is a nice accompaniment. Don’t skip the marinating procedure for the Mojo sauce – it’s just not right without it. I like to add the juice of two blood oranges to perk up the color – it’s optional as it does not really change the flavor. Use any cut of pork roast — I’ve used tenderloin, extra thick cut chops, picnic cut roast and everything in between, basically whatever is on sale. Just don’t use the cuts that are packaged in a salt solution. You can substitute store bought crushed garlic from the jar for the garlic used in the marinade, but for the Mojo sauce, only fresh garlic will do. Black beans and white rice, and a green salad with avocado and vinaigrette complete the meal., This was delicious! My family and friends loved it and it is our Christmas Eve tradition now. Better than any Cuban restaurant pork I have had, and that is saying a lot coming from the Tampa Fl area.


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    Steps

    1
    Done

    Combine 1/2 of the Grated Garlic, All of the Dried Oregano, 2 Teaspoons Salt and the Pepper Into a Paste.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Place in Refrigerator For at Least 3 Hours, or the Day Before You Plan to Serve.

    5
    Done

    Heat Oven to 350f.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    Prepare Mojo Criollo: Put Onion Slices in a Bowl Deep Enough For the Onions to Be Covered With the Juice use a 2-Cup Glass Measuring Cup.

    9
    Done

    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.

    10
    Done

    Allow the Onions to Marinate in This Mixture For at Least 20 Minutes Important Step.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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