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.
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.
- 1 tablespoon kosher salt
- 1/4 cup red wine
- 1 (5 lb) pork roast trimmed of fat
- 1 head of grated fresh garlic
- 2 tablespoons crushed dried oregano
- 1 teaspoon freshly grated pepper
- 8 oranges juice of, valencia
- 6 limes juice of
- 1/2 cup blood orange juice (juice of 2 oranges) (optiona
- 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
- Carbohydrate 27.1197560010438 g
- Cholesterol 0 mg
- Fat 0.443460000124774 g
- Fiber 6.40380004553443 g
- Protein 2.06855200014086 g
- Saturated Fat 0.0645120000323803 g
- Serving Size 1 1 serving(s) (254g)
- Sodium 366.347280736593 mg
- Sugar 20.7159559555093 g
- Trans Fat 0.199500000020572 g
- Calories 103 calories
Step-by-step
- 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 350degreesF.
- 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.
A Taste of Cuba: My Go-To Cuban Roast Pork Recipe
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. But let me tell you, this Cuban Roast Pork with Mojo Criollo is a game-changer. It's not only incredibly flavorful but also surprisingly easy to prepare, even on a weeknight. The secret lies in the long, slow cooking process—which is perfect for those days when I can just pop it in the oven and let it do its thing. I’ve made this recipe countless times, and each time, it's a guaranteed crowd-pleaser, even for the pickiest eaters in my family.
What truly sets this recipe apart is the Mojo Criollo. This vibrant, citrusy sauce is the heart and soul of the dish. The combination of garlic, onions, oranges, and limes creates a flavor profile that's both tangy and savory, perfectly complementing the tender, succulent pork. The key to a truly amazing Mojo Criollo is the marinating time—don't skip it! Letting the onions and garlic soak in the citrus juices allows the flavors to meld beautifully, creating a depth of flavor that's simply unmatched. Believe me; this little extra step makes all the difference in the world.
This recipe is incredibly versatile. I've experimented with different cuts of pork—tenderloin, chops, even a picnic roast—and they all turn out fantastic. Just remember to choose a cut that’s appropriate for slow roasting. You want that meat to fall apart tender! The marinating process really helps in achieving this, infusing the pork with the delicious Mojo flavors. Once it's cooked, the pork shreds beautifully, making it perfect for tacos, sandwiches, or simply served with rice and beans. Speaking of rice and beans, that's my family's traditional accompaniment. A simple green salad with avocado and a light vinaigrette completes the meal, creating a well-rounded and satisfying culinary experience.
The beauty of this recipe extends beyond its exceptional taste. It's also incredibly forgiving. If you don't have blood oranges, no worries! They add a beautiful color but don't drastically alter the flavor. Likewise, you can use jarred garlic for the marinade, but for the Mojo Criollo, fresh garlic is essential for that authentic taste. The recipe is perfect for feeding a crowd, and the leftovers are even better the next day! This is truly a recipe that has earned its place as a staple in my family's culinary repertoire. It’s comforting, flavorful, and perfect for any occasion, from a casual weeknight dinner to a festive gathering.
I encourage you to try this recipe and let the incredible aroma and taste transport you to the vibrant streets of Cuba. The combination of juicy pork and tangy Mojo Criollo will leave you wanting more! It’s a recipe I wholeheartedly recommend, a dish guaranteed to impress your family and friends. It’s the kind of meal that brings people together, sharing stories and laughter around a table filled with delicious food. And that, my friends, is the best kind of culinary experience.
Ingredients You'll Need:
- 1 tablespoon kosher salt
- 1/4 cup red wine
- 1 (5 lb) pork roast, trimmed of fat
- 1 head of fresh garlic, grated
- 2 tablespoons crushed dried oregano
- 1 teaspoon freshly grated pepper
- Juice of 8 oranges (Valencia preferred)
- Juice of 6 limes
- 1/2 cup blood orange juice (optional)
- 2 tablespoons light olive oil, plus 1/4 cup
- 1 medium yellow onion, sliced into 1/4-inch thick rings
