Cuban Mojo Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs 5 mins
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Total Time
2 hrs 10 mins
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Servings
6 servings
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Calories
769 kcal
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Course
Main Course, Dinner
Cuban Mojo Pork
Description
Cuban Mojo Pork begins by blending ingredients for the mojo sauce including olive oil, fresh lime and orange juices, cilantro, garlic, orange peel, oregano, cumin, salt, and black pepper until smooth. The pork ribs are trimmed, cut, and baked covered in chicken broth with garlic, bay leaves, salt, and pepper until tender in a 400°F oven for about 1.5 hours.
After baking, the pork is removed while the cooking liquid is boiled down to concentrate flavors. Pork and a portion of the mojo sauce are combined and simmered briefly. Separately, onions and garlic are sautéed until tender and seasoned. The pork is plated topped with onion mixture and extra mojo sauce is drizzled on top to add zest and moisture.
This dish highlights bright citrus flavors paired with aromatic spices and garlic, complemented by the soft texture of slow-cooked pork. It fits into meals alongside rice and beans or fragrant jasmine rice for a complete, hearty presentation.
The mojo sauce can be prepared up to three days ahead and stored chilled. It also works well with chicken thighs or beef, with appropriate cooking time adjustments based on protein choice. Using a heavy pot suitable for stovetop-to-oven cooking ensures even heat and effective braising.
Ingredients
For Mojo Sauce:
- ½ cup olive oil
- ¾ cup lime juice plus 2 TB, freshly squeezed
- ¾ cup orange juice freshly squeezed
- ½ cup cilantro chopped, fresh
- 8 garlic minced, cloves
- 1 TB orange peel grated
- 1 TB oregano dried
- 1 ½ tsp cumin ground
- 1 ½ tsp table salt
- 1 ½ tsp black pepper freshly ground
For the Pork:
- 5 ½ lbs country style pork ribs excess fat trimmed, cut into 2-3 inch pieces, boneless
- 28 oz chicken broth regular
- 1 head garlic peeled and chopped
- 2 bay leaf
- 1 tsp table salt
- 1 tsp black pepper freshly ground
- 2 TB olive oil
- 1 large onion thinly sliced
Instructions
- Prepare the Mojo sauce by placing all sauce ingredients in a blender. Puree until sauce is smooth and creamy. Set aside.
- Preheat oven to 400F with rack on lower middle. In an oven proof heavy pot combine pork, broth, two-thirds of the garlic, bay leaves, salt, and pepper.
- Cover tightly and bake 1.5 hours or until pork is very tender. Use slotted spoon to transfer pork to a bowl. Boil the liquid in pot until it's reduced to 1.5 cups, about 30 min. Return pork to pot, add 1/4 cup of the mojo sauce, and simmer 5 minutes.
- Meanwhile, in a heavy large skillet over medium high heat, add oil, onion, and rest of garlic. Saute until onions are tender, 12 min. Season with a dash of salt and pepper to taste.
- Transfer pork to serving individual plates. Spoon pan juices over pork. Top with onion mixture, and drizzle with remaining Mojo sauce.
Notes
- Mojo sauce can be made up to 3 days in advance and stored chilled until use.
- Use a heavy Dutch oven or similar pot for even cooking and easy oven transfer.
- This mojo sauce also pairs well with chicken thighs or beef; adjust cooking times accordingly.
- Serve the pork with Cuban rice and beans or jasmine rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 13g | 4% |
| Protein | 54g | 108% |
| Fat | 55g | 85% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 201mg | 67% |
| Sodium | 1390mg | 58% |
| Potassium | 1087mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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