Grilled Mojo Bbq Pork Recipes

Steps:

• Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
• Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
• Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
• Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
• Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

Steps:

• Place meat in large resealable plastic bag. Cut each of 2 oranges into 4 wedges; squeeze over meat to release juices. Add squeezed wedges and all remaining ingredients except barbecue sauce to bag. Seal bag; turn to evenly coat meat with dressing mixture. Refrigerate overnight to marinate.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove meat from marinade, reserving marinade ingredients in bag; place meat on large sheet of heavy-duty foil. Top with onions, orange wedges and reserved marinade; fold foil to make packet. Discard plastic bag.
• Place packet on grate over unlit area; cover grill with lid. Grill packet 1-1/2 hours or until meat is done (145ºF), monitoring for consistent grill temperature. Remove meat from packet; place on grill grate. Discard foil, onions, orange wedges and marinade. Grill meat 10 min., turning and brushing occasionally with 1/2 cup barbecue sauce.
• Remove meat from grill. Cut remaining orange in half; squeeze over meat. Slice meat. Serve with remaining barbecue sauce.

Steps:

• Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see Mojo) in a small saute pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the Mojo. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano, and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the meat and the bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
• Meanwhile, make the Mojo and reserve 3/4 cup to serve with the pork.
• Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with Mojo every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140 degrees F, about 1 1/2 hours in all.
• Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved Mojo.
• Heat the reserved cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in remaining ingredients.

Steps:

• Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
• Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
• In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
• Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.
• Serve pork drizzled with mojo sauce.

Steps:

• 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
• 2. Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
• 3. Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145 degrees F), 10-12 minutes.
• 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.