Cuban Roast Pork (Al Mojo)
Oct. 23, 2009 3:56 pm
Updated: Oct. 27, 2009 4:40 am
"On special holidays like Thanksgiving or Christmas, we would have Cuban style roast pork. As children, we called it Cuban Turkey. The secret to this recipe is a special marinade known as "mojo." The recipe, like most of mine, is an interpretation of the original that is easy and uses readily available ingredients. Remember to pair with my recipe for Mima's Easy Black Beans."
5 lb Pork Butt Roast*
8 garlic cloves (diced)
1/2 cup rice wine vinegar
1/4 cup lemon juice
1 cup orange juice
2 tbls vegetable oil
1 cup water
1 tbls ground cumin
5 bay leaves (cracked)
1 tsp salt
1 tsp black pepper
Recipe serves 10.
*Pork shoulder can be substituted but has a higher fat content.
1) Mix all ingredients together (except for pork and water) to make mojo marinade.
2) Pierce pork roast with a meat fork several times all over. Place pork in roasting pan. Pour and rub mojo over pork.
3) Let pork marinade for 2 hours (overnight is preferred) in refrigerator while basting and turning occasionally.
4) Add water to roasting pan with mojo. Bake covered in 300 degree oven for 4 hours or until meat falls apart. Baste occasionally and add water to retain 1/2" moisture in pan.
5) Transfer roast to cutting board and pull apart for serving. Transfer juices to sauce pan. Return meat to roasting pan, cover and return to low oven to keep warm.
6) Transfer remaining pan juices to sauce pan and skim all fat and oil. You can leave a little if you are like me and love pork! Heat to a boil and transfer to gravy boat.
7) Transfer pork to serving tray. Cover with 1/2 cup of sauce. Place remaing sauce in gravy boat for service.
Serve with black beans and rice, italian style green salad and a crusty french bread. A Pinot Noir will go especially well with this dish. For a true Cuban adventure, serve Spanish Flan for desert. Finish with a strong espresso.