Cuban Roast Pork With Mojo Marinade

Sundown

Out of this world.
I made up a big batch of the Mojo...20 cloves of garlic etc.
The pork roast went on @ 350º indirect cooked until the internal temp was 165º.
I basted about three times in the 1.5 - 2 hours the roast cooked. Used some of the reserved Mojo and reduced it in a small pan on the stove top and used it to finish the sliced pork on the plater. Just finished and the wife said this one was a keeper! Enough left for tomorrow night and a sammich or two.
I would say try this one![p]Carey

Wise One

Sundown, check your eMail, I sent the Black Bean recipe to you. The location (and the recipe) is posted in the thread you strated below.

Smokin' Todd

Sundown,
The MOJO recipe sounds awesome. I will have to give it a try. Now only if Dr. Evil would have known about this method because that way he wouldnt of had to go back in time to steal Austin Powers' MOJO. YEAHH BA-BYYYYYYYY!
ST

Birdman

Sundown,That sounds GOOD! Where would I find the Mojo recipe?[p]

BlueSmoke

birdman,
Here's the recipe from www.icuban.com.[p]Mojo Marinade
20 cloves garlic
2 teaspoons salt
1 and 1/2 cups sour orange juice (In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
1 teaspoon oregano
1 and 1/2 cups Spanish olive oil[p]Mash garlic and salt into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.[p]In a saucepan, heat olive oil to the boiling point and remove from the heat. Whisk in the garlic-orange juice mixture until well blended. Makes 1 quart [p]I'm planning to make this in the next day or two, but I'm thinking I'll put the garlic and onion in the blender with the juice.
BS
[ul][li]Internet Cuban[/ul]