MOJO PORK
This mojo pork is super good and super easy...
Provided by richgator
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h20m
Yield 10
Number Of Ingredients 14
Steps:
- Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
- Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
SLOW COOKER MOJO PORK
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 13h25m
Yield 16
Number Of Ingredients 13
Steps:
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g
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Ratings 3Category Dinner, Lunch, Main, Main CourseCuisine American, MexicanTotal Time 18 hrs 50 mins
- Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.
- Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.
- Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.
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- In a food processor, combine the olive oil, cilantro, orange zest, garlic, orange juice, lime juice, jalapeño, mint leaves, oregano, cumin and salt and pulse until chopped and combined - about 30 seconds. Put the pork in a ziploc bag and pour in the marinade. Seal the bag and marinate at room temperature for 1-2 hours or overnight in the fridge.
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