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Cuban Roast Pork With Mojo Marinade

SundownSundown Posts: 2,971
edited 5:03AM in EggHead Forum
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 OneWise One Posts: 2,645
    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' ToddSmokin' Todd Posts: 1,104
    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!

  • BirdmanBirdman Posts: 66
    Sundown,That sounds GOOD! Where would I find the Mojo recipe?[p]

  • BlueSmokeBlueSmoke Posts: 1,678
    Here's the recipe from[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.

    [ul][li]Internet Cuban[/ul]
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