Mojo pork Cubanos
Mojo marinade - from the movie "CHEF". Overnight-marinated pork shoulder, slow-roasted with mojo, then sliced for Cuban sandwiches.
Ingredients
| 2 litres | orange juice (marinade) | |
| about 100 ml | rice vinegar (marinade) | |
| about 200 ml | rum (marinade) | |
| about 2 litres | water (marinade) | |
| 1 cup | 240 ml | salt (marinade) |
| ½ cup | 120 ml | sugar (marinade) |
| 1 cup | 240 ml | grated ginger (marinade) |
| 1 head | puréed garlic (marinade) | |
| — | sage (marinade) | |
| — | oregano (marinade) | |
| — | rosemary (marinade) | |
| — | thyme (marinade) | |
| 1 handful | black peppercorns (marinade) | |
| 6 | bay leaves (marinade) | |
| a few kg | whole pork shoulder | |
| 2 cups | 480 ml | fresh coriander (mojo) |
| 300 ml | olive oil (mojo) | |
| 1 cup | 240 ml | fresh mint (mojo) |
| ½ cup | 120 ml | fresh oregano (mojo) |
| 2 | zest of oranges (mojo) | |
| 400 ml | orange juice (mojo) | |
| 400 ml | lime juice (mojo) | |
| 1 tbsp | 15 ml | cumin (mojo) |
| 1 tbsp | 15 ml | salt (mojo) |
| 1 tbsp | 15 ml | black pepper (mojo) |
| 1 cup | 240 ml | puréed garlic (mojo) |
| — | bacon (for serving) | |
| — | kashkaval cheese (for serving) | |
| — | pickles (for serving) | |
| — | mustard (for serving) |
Instructions
Marinade
- In a bowl pour 2 litres orange juice, then the vinegar (about 100 ml), then rum (about 200 ml), water (about 2 litres), a cup of salt, half a cup of sugar. Add 1 cup grated ginger, 1 head puréed garlic, the sage, oregano, rosemary and thyme, a handful of black peppercorns, 6 bay leaves.
- Place a whole pork shoulder (a few kilograms - about two hands' worth) in a deep tray and pour the mixture over to marinate.
- Marinate the meat overnight.
For the Mojo 4. Blend 2 cups fresh coriander, 300 ml olive oil, 1 cup fresh mint, ½ cup fresh oregano, the zest of 2 oranges, 400 ml orange juice, 400 ml lime juice, 1 tbsp cumin, 1 tbsp salt, 1 tbsp black pepper and 1 cup puréed garlic. Close it in a bowl to use while the pork roasts.
Next day 5. The next day take the meat out of the marinade, brush it with the mojo and roast for 4 hours. 6. Finally slice it thinly, pan-fry with a little bacon and make a sandwich with cheese (kashkaval), pickles and mustard.