mojo

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it's easy enough for a weeknight!

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans

PORK TENDEROIN

olive oil,

orange juice

lime juice

garlic,

cumin

dried Mexican oregano

red pepper flakes

salt

(1-pound) pork tenderloin, trimmed of silverskin

BEANS

olive oil

onion,

plum tomatoes,

water, chicken or vegetable broth

(15-ounce) black beans, drained and rinsed

sauce,

salt and black pepper,

cilantro,

Lime wedges,

PORK TENDERLOIN: Combine 1/4 cup olive oil, orange juice,...

PORK TENDERLOIN: Combine 1/4 cup olive oil, orange juice, lime juice, garlic, spices and salt in a zipper-top bag. Add the pork, seal and massage to thoroughly coat the pork. Refrigerate at least 8 hours and up to 24 hours.

Preheat oven to 350 degrees. Heat 2 tablespoons olive...

Preheat oven to 350 degrees. Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Remove pork from marinade. Place in the pan and sear well on all sides. Transfer pork to a baking sheet and place in the oven to finish cooking to an internal temperature of at least 145 degrees in the center. Tent to keep warm and rest 5 minutes.

BLACK BEANS: While the pork is roasting, prepare the...

BLACK BEANS: While the pork is roasting, prepare the black beans. Wipe out the pan used to sear the pork.

Heat olive oil over medium-high heat. Add the onion,...

Heat olive oil over medium-high heat. Add the onion, reduce heat to medium and cook 5 to 6 minutes, stirring often until onion is softened. Add the poblano or bell pepper and continue to cook 3 to 4 minutes. Add the tomatoes and cook 3 to 4 minutes, then add the garlic, cumin and oregano and cook 15 seconds or until fragrant.

Add the water (or broth) and beans and...

Add the water (or broth) and beans and simmer 5 to 6 minutes or until heated through and vegetables are tender. Add hot sauce and salt and black pepper, to taste. Stir in cilantro.

TO SERVE: After letting pork roast, slice it against...

TO SERVE: After letting pork roast, slice it against the grain. Serve with black beans, lime wedges and garnished with cilantro.

https://mediavine-res.cloudinary.com/video/upload/hzym2uxnh7eyyajdav9a.mp4

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it’s easy enough for a weeknight!

Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans

This is so completely lame, but this is like soul food. It just makes you all happy inside, and like I said, the flavors are killer.

The Cuban Mojo Pork Special.

orange juice orange

lime juice lime

cilantro

oregano

garlic (chopped

salt + pepper

pork shoulder

orange

cilantro (chopped)

jalapeno (seeded if desired + finely chopped)

salt (to taste)

plantains

brown sugar

coconut oil

rice

black beans

pineapple

avocado lime

orange wedges + cilantro + tortilla chips (for serving)

Place the pork in a large zip-top bag. Combine all the remaining ingredients for the pork in a blender or food processor and blend until everything is finely chopped and combined, about 30 seconds. Alternately you can finely chop everything and mix in a bowl. Pour the marinade over the the pork. Allow the pork to sit, at room temperature for 1-2 hours or overnight in the fridge (remove from the fridge 30 minutes prior to roasting).

Preheat the oven to 350 degrees F (crockpot version in the notes).

Heat a heavy bottom dutch oven or oven safe pot over medium-high heat. Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven. Sear on all sides until golden brown (about 2 minutes per side). Remove the pot from the heat and let the pork cool down slightly, then pour in the reserved marinade + 1 cup of water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. If at any point throughout the cooking process the liquid in the post gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.

Combine all the ingredients in bowl. Taste and add salt as needed. Alternately, if you have a mortar and pestle, mash the cilantro, jalapeno and salt together and then add the remaining ingredients.

Mojo Sauce

Heat a skillet over medium heat and add the coconut oil to melt. Add the plantains and sprinkle with brown sugar, cook until the plantains are caramelized and soft, but still firm enough to pick up once cool. Remove from the heat and sprinkle with salt.

Brown Sugar Plantains

Toss together the hot rice with the black beans and a handful of chopped cilantro. Divide the rice among bowls or plates and top with shredded pork. Add some plantain fries, pineapple, mashed avocado and fresh orange slices. Serve with the Mojo Sauce.

Let's Assemble Already!!

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de Mojo rojo y verde con patatas cherry. Ingredientes, tiempo de elaboración,

Dúo de mojos canarios con patatas cherry. Receta de picoteo

116count Patatas cherry

2count Pan duro en rebanadas finas

5count Dientes de ajo

Pimentón dulce

Pimentón picante

Comino molido

Cayena

Pimiento rojo

Aceite de oliva

Vinagre de vino blanco

1count Cilantro fresco

Pimienta negra molida

Luke Mangan does not disappoint with healthy, vegetarian recipes. This beetroot and haloumi salad makes a great dinner to start your week.

Beetroot and haloumi salad with honey and oregano

golden beetroots

tbs extra virgin olive oil

haloumi, thickly sliced

oregano leaves

(115 grams) honey

lemons

beetroot hummus

(150 grams) walnuts, toasted

Rocket leaves and micro herbs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

Oven-roasted pulled pork glazed with a mojo-style sauce of olive oil, garlic, orange juice and lime juice combines with avocado, tomatoes, red onion, cilantro and cheese to make these flavorful soft tacos.

Mojo Pork Tacos

lb Boston butt pork roast

paprika

sugar

dry mustard

black pepper

garlic powder

onion powder

garlic (very finely chopped)

orange marmalade

flour tortillas (10-inch, warmed)

Hass avocado (peeled and thinly sliced)

tomato

red onion (halved)

cheese (queso blanco or Monterey Jack)

cilantro leaves (loosely packed)

Preheat the oven to 225°F.

Prepare the rub by combining the paprika, salt, sugar, mustard, cumin, pepper, garlic and onion powders in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.

Remove the pork from the oven, brush with the olive oil, add the orange juice, cover and return to the oven for approximately 5 hours longer. At this point the pork should be very tender and pull apart easily with a fork. Total roasting time runs between 90 and 100 minutes per pound.

Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing and discarding any large chunks of fat in the process.

You can cook the pork in a slow cooker instead of the oven if desired. Simply add a layer of sliced onion to the bottom of the cooker, put the rub-coated pork on top and add the orange juice. Cover and cook on low for 8 to 10 hours (depending on the size of your roast), or until the pork is tender and pulls apart easily with a fork.

Slow Cooker Instructions:

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté until pale golden in color (do not brown). Add the orange juice, lime juice and marmalade and combine well. Add 3 to 4 cups of the pulled pork and continue cooking, stirring frequently, until the liquid has evaporated and the pork is nicely glazed, 2 minutes. Remove from the heat.

Assemble the tacos:Place a few slices of avocado in each tortilla, top with a portion of pork, some chopped tomato, red onion, cheese and cilantro leaves. Serve immediately.

Leftovers:You can freeze the leftover pork in airtight containers. It will keep for up to 6 weeks in the coldest part of the freezer. This pulled pork recipe will work for our Oven Roasted Pulled Pork Sandwiches too. Just combine your leftovers with the homemade barbecue sauce in the linked recipe for a completely different flavor profile.

Prepare the mojo sauce:

Yuca con Mojo makes a perfect appetizer&nbsp;dish or a side to any dinner meals! The combination of the tender soft cassava and garlicky citrus flavored oil will make you keep coming back for more!

Cuban Yuca con Mojo (Boiled Cassava with Garlic Sauce)

lb yuca (cassava) (peeled & halved)

garlic (minced)

onion (sliced rings)

naranja agria (bitter orange) juice

lb chicharrón (pork belly) (optional)

cilantro chopped)

Start by peeling the yuca (cassava) skin and cut into medium sized&nbsp;wedges. Place chopped yuca (cassava) wedges into a large pot and add water until wedges are completely&nbsp;covered. Bring to boil and add two teaspoons of salt into water for 5 minutes. Bring to simmer, cover the pot, and set aside for 20 minutes or until yuca (cassava) chunks are soft.&nbsp;

In a medium-sized saucepan, add the chicharrónes and fry until golden brown. set aside chicharrónes onto a wire rack or plate with paper towel.&nbsp;sauté&nbsp;onion rings for 3 minutes then add olive oil to saucepan. Bring oil to simmer while adding the minced garlic,&nbsp;naranja agria (bitter orange) juice, and remaining salt. Stir continuously for five to seven minutes.

To serve, place soft yuca (cassava) wedges on to plate or bowl, remove the fibrous&nbsp;core of the yuca if any, pour mojo garlic sauce over the yuca, and add chopped up fried chicharrónes. Garnish with cilantro and add salt for taste.&nbsp;

Just about everyone loves grilled hot wings, but what about a hot wing recipe with some Mexican flair? We knew our good friend Brad Prose of Chiles and Smoke would be just the guy for the job, especially with some BBQGuys x Spiceology Yucatan Rojo Rub in tow as part of the marinade. While Yucatan-native annatto seeds in the rub provide serious heat and a striking reddish-orange color for the wings, the refreshing cilantro mojo sauce brings bright, bold chiles and citrus for a vibrant complement. Add it all together, and you’ve got a quick and simple recipe that puts a delightful new twist on grilled chicken wings.

Grilled Yucatan Wings with Cilantro Mojo Sauce from Chiles and Smoke

lbs chicken wings

Tbsp orange juice

limes

Tbsp BBQGuys x Spiceology Yucatan Rojo Rub

(optional)

lime

serrano chile, diced

garlic clove, chopped

(with

Marinate the wings by placing them in a sealed plastic bag along with the orange juice, lime juice, olive oil, and BBQGuys x Spiceology Yucatan Rojo Rub. Allow the wings to marinate for at least 4 hours, up to overnight.

Once the wings have marinated, preheat your grill for direct grilling of at least 350°F.

Place the wings on the grill, keeping them fairly close together so they don’t dry out. Cook the wings for about 20–25 minutes, flipping them every 5 minutes.

While the wings are cooking, place all ingredients for the mojo sauce in a blender and blend. Taste and adjust if needed, then set aside until the wings are done.

Remove the wings when they reach an internal temperature of at least 175°F (let it climb a little higher if you’d like your wings to be crispier).

If you’re using the pineapple slices, place them on the grill and cook for just a few minutes after you remove the wings.

Serve the wings with the mojo sauce (and optional pineapple slices), and enjoy!

Slow Roasted Mojo Pork Shoulder (Pernil)

Abuela’s Mojo marinade

garlic

salt Salt

-5 onions, thickly sliced

Abuela’s sazon

bay leaves

Two days before roasting, clean pork shoulder with cold water and pat dry.  Then only on the flesh side, slit deep cuts into the meat.  Add a garlic clove into each slit.  This will give flavor and help the marinade penetrate the meat.

Pour the mojo marinade all over the pork.  Add 3 tablespoons of salt all over the pork. Add the sazon only to the bottom part of the pork. You want to avoid adding the sazon to the skin because it can burn.

Leave in the fridge at least one night. But- two nights is ideal.

The day you are ready to roast, remove the pork from the refrigerator 2 hours before roasting time.Preheat the oven to 350 degrees.

Prepare a large roasting pan.  Cover the bottom with the onions and bay leaves. Drizzle the remaining marinade all over the onions. Place the marinated pork on top.

Scrape any marinade off the pork shoulder’s skin and season with the remaining salt all over. Add the olive oil just over the skin. Remember- you don’t want anything on the skin because it can burn.

Roast for 4 hours.

Every hour move the pork around to be sure it is evenly cooking. ***Do not baste with the juices. The skin can become soggy.mmIf the skin gets too much color, lower the heat to 300 degrees or very loosely cover the most cooked area with aluminum foil.

The roast is ready when the skin is crispy. The meat will easily pull apart and the juices run clear.

Cuban Mojo Roasted Pork Shoulder (Pernil)

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The most viewed mojo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed mojo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine