Pig Roast Tacos With Mojo Criollo Recipes

Steps:

• Make marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results.
• Open the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting.
• Prepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light.
• When the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side.
• Remove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife.

Steps:

• Place pig skin side down on a large work surface. Strain one recipe of the mojo into a bowl, reserving solids. Transfer liquid to a large syringe and inject the mojo into the meat of the pig every 3 to 4 inches, taking care not to push syringe down so far that it punctures the skin on the underside of the meat. Sprinkle the interior and exterior of the pig with adobo criollo and rub all over; rub reserved solids from mojo over rib cage. Cover and let marinate, chilled, overnight.
• Bring pig to room temperature. Lock the pig into the wire rack of the Caja China by using the S-hooks. Place locked pig in the Caja China on top of the drip pan, skin side down. Insert a meat thermometer with a cable attachment into the thickest rear section of the pig.
• Place ash pan and grid tray on top of the Caja China. Fill the bottoms of two large chimney starters with crumpled newspaper. Starting with16 pounds of charcoal briquettes (not instant), fill the tops of the chimney starters with some of the 16 pounds of charcoal. Place a chimney starter on each end of the grid tray; light the newspaper in each chimney starter. Flames will sweep up through the chimney, igniting charcoal. When charcoal is red-hot, after 15 to 20 minutes, dump out charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly across grid tray. After 1 hour of cooking, evenly add 8 pounds charcoal. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours.
• When pig has reached 185 to 187 degrees, two people wearing protective gloves should raise the grid tray and carefully shake ashes off the coals and into ash pan. Carefully place the grid tray on the long handles. Two people should then lift the ash pan with ashes and safely dispose of them, adding water to ensure they do not cause a fire.
• Using protective gloves, carefully turn pig skin side up and return to the Caja China. With a knife, carefully make cross cuts into skin between each grid of the rack, taking care not to cut into the meat. Return ash pan and grid tray with hot coals to the Caja China and cook, until skin is crisp, 30 to 45 minutes more.
• Heat remaining recipe mojo and transfer to a serving bowl. Remove ash pan and grid tray from Caja China. Lift wire rack containing pig out of the Caja China. Detach S-hooks and remove top rack. Serve meat on rolls topped with warm mojo and chopped onions, if desired.

Steps:

• 1. Make Simple Roasted Pork Butt. 2. Make Mojo Criollo. 3. Place pork in tortillas with sliced avocados, cabbage, and lime. 4. Squeeze some lime and eat! Simple Roasted Pork Butt 1. Mix sugar, salt, and pepper in a mixing bowl. 2. Place pork butt in a baking dish. Rub cure mix into meat on all sides. Let pork butt sit in refrigerator overnight. 3. Scrape excess seasoning from pork butt. Remove pork butt from dish. Rinse dish. 4. Return pork to pan and place in a 300° oven for 10-12 hours. The pork butt is ready when the bone pulls out of the meat easily. 5. Let pork rest at room temperature for 10 minutes. Remove excess fat and bones while still very warm. You may want to wear rubber gloves. 6. Shred pork with your hands. Mojo Criollo 1. Peel garlic, smash with side of your knife. Pour salt over garlic and mince till a fine paste 2. Heat vegetable oil until almost smoking 3. Combine garlic, juices, and pepper and a bowl. 4. Drizzle juice into hot oil whisking vigorously. Mojito 1. Muddle together mint leaves and sugar. 2. Squeeze limes into mixture. 3. Add rum and ice. Shake well. Pour into rocks glass. Top with club soda. 4. Garnish with wedge and mint sprig.

Steps:

• Combine 1/2 of the grated garlic, all of the dried oregano, 2 teaspoons salt and the pepper into a paste.
• Score the trimmed roast with a knife point and rub the paste into the roast, then place roast in a gallon freezer bag or other dish/container that will fit in the refrigerator.
• Pour juice of 3 oranges, juice of 3 limes, the red wine, and 2 teaspoons of the lite olive oil over the roast, seal bag and turn the bag several times to combine the ingredients.
• Place in refrigerator for at least 3 hours, or the day before you plan to serve.
• Heat oven to 350°F.
• Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut- it must become fork tender.
• Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices- it's ready to serve.
• Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup).
• Put the rest of the fresh grated garlic, 1 teaspoon kosher salt, juice of 3 limes and juice of 5 oranges and the optional juice of 2 blood oranges over the onions, press down to make sure onions are submerged in the juice.
• Allow the onions to marinate in this mixture for at least 20 minutes (important step).
• Heat 1/4 cup of the lite olive oil in a skillet.
• Quickly and carefully, pour the onions and all the juices into the hot oil and"stir fry" for about 2 to 3 minutes, just to soften the onions.
• Pour the Mojo into a serving dish and serve with the roast on the side.