Best Mojo Criollo Roasted Pig Recipes

CUBAN ROAST PORK WITH MOJO CRIOLLO

Cuban Roast Pork With Mojo Criollo image

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.

Provided by Loves2Teach

Categories Pork

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

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
1/4 cup light tasting olive oil
1 medium yellow onion, sliced and separated into 1/4 inch thick rings

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.

Nutrition Facts : Calories 417.7, Fat 16.7, SaturatedFat 3.6, Cholesterol 156.5, Sodium 832.5, Carbohydrate 13.1, Fiber 0.9, Sugar 6.8, Protein 51

CUBAN STYLE PORK ROAST WITH MOJO CRIOLLO AKA LECHON ASADO CON MOJO

Cuban Style Pork Roast with Mojo Criollo AKA Lechon Asado con Mojo image

This a traditional Cuban dish. It is probably the ONLY dish that when I cook it, I get really nostalgic. The minute I put it into the oven, I can smell every infused spice throughout the cooking process. Not only is this delicious, it is also one of the most economical cuts of meat money can buy. With left overs I can make...

Provided by R C

Categories Roasts

Time 1h45m

Number Of Ingredients 10

Ingredients

7-8 lb pork leg or shoulder
MOJO SEASONING
1/2 c olive oil, extra virgin
20 clove garlic, minced
1 1/2 c onion, sliced rings thin
2 c sour orange or fresh lime juice
1/2 tsp ground oregano
1/2 tsp salt
1/2 tsp parsley flakes
1/4 tsp ground cumin

Steps:

1. THE NIGHT BEFORE: For the Mojo: You will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
2. Mix the mojo ingredients and let sit for 30 minutes.
3. Prepare pork leg by piercing pork with a sharp knife. Place pork leg, fat side up in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. Reserve some of the mojo for basting.
4. DAY OF ROASTING: Preheat oven to 450 degrees F.
5. Place the pork in a large open roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork.
6. Place the pan in the oven and reduce the temperature to 225 degrees F.
7. Check pork occasionally and pour Mojo on sides over the roast pork with spoon.
8. Using a meat thermometer, check the internal temperature, when it reaches about 195 degrees F, remove the pork from the oven.The outer skin should be a golden brown and crunchy. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then either slice or fork shred and serve. Enjoy!