Mojo is a decidedly Cuban marinade made with sour orange juice (or two parts orange juice to one part lemon juice and one part lime juice); it gives lechón asado its distinct flavor. Mojo roast pork can be purchased at major supermarkets and Cuban and Mexican specialty markets or made from scratch using this recipe. You'll need only about a pound for the Cubano recipe; the rest can be refrigerated or frozen for later use.
Ingredients
- 1 head garlic
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 cup sour orange juice
- 1 cup minced onion
- 2 teaspoons dried oregano
- 1/2 cup Spanish olive oil
- 1 (2- to 4-pound) pork shoulder roast or pork loin roast
Directions
Using a mortar and pestle, mash garlic, salt, and peppercorns into a paste. Stir in sour orange juice, onion, and oregano. Let rest at room temperature for 30 minutes.
Heat olive oil in a 2-quart saucepan until hot (about 220°F). Remove from heat and quickly whisk in orange-juice mixture. Let cool.
Pierce pork roast several times with a sharp knife or fork. Pour garlic mixture overtop (save a little for basting while roasting), cover, and refrigerate 2 to 3 hours.
Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Basting occasionally, roast about 20 minutes per pound until completely cooked (160°F).
Bring pan juices to a boil and simmer until reduced by half. Pour over the pork after you put it in the sandwich. Makes enough for about 15 sandwiches
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Submitted 5/4/11.
Source: Encyclopedia of Sandwiches (Quirk Books)
Submitted By: b smith
Lechon Asado