Mojo Cuban Roast Pork Recipe

That is THE Cuban Roast Pork from the 2014 film “Chef”, created particularly for the film by LA Korean-fusion meals truck authentic and rockstar chef Roy Choi. Straightforward to make, the pork is juicy and tender (no thermometer required!) and the flavour is unbelievable. INCREDIBLE!!

Whereas the remainder of the phrase is obsessive about “50 Shades of Gray”, I’m obsessive about the Jon Favreau film “Chef”. Have you ever seen it? If you’re a foodie, it’s a must-see!

There are basic moments within the film that solely “foodies” will respect. Like when one of many actors is swaying away to the beat of Latin music whereas he rubs marinade into the pork (critically, cooking has by no means been so horny!). And the eagerness for cooking the meals you like.

I used to be considerably doubtful about attempting a recipe from a film till I learn that the “star” recipe was really developed by an actual chef – Roy Choi. Have you learnt who Roy Choi is? He’s a ROCK STAR within the foodie world, identified for beginning the meals truck motion in LA together with his Korean-fusion taco truck, Kogi. Cool and proficient past phrases.

I discovered the recipe for the Mojo marinated Cuban Roast Pork from the Chef film right here on thestar.com. And as quickly as I learn it, I knew it was going to be recipe.

After I tried it, I found it was a nice recipe. One which I needed to share with you!

This Cuban Roast Pork is very easy to make. Simply whizz up a handful of substances for the marinade, then let it marinate in a single day to get the flavours infused into the pork. This marinade REALLY infuses into the meat. You’ll be amazed.

It’s additionally a lot much less upkeep and stress than conventional roast pork as a result of that is meant to be cooked previous overdone, lengthy and sluggish till the meat is tender and juicy. The cook dinner instances I’ve supplied yields a roast that’s actually tender and juicy however can nonetheless be carved. However you understand what? Even when your oven is simply too robust, in case you go away it in for too lengthy, it’s nonetheless going to work! The worst that may occur is that the meat is too tender and it turns into crumble i.e. you merely pull shreds off with tongs as an alternative of carving it.

Actually. If that’s the “dud” final result, then in my books, this can be a “foolproof” recipe.

I made this Cuban Roast Pork utilizing Murray Valley Pork which is just the highest quality pork produced in Australia! You possibly can’t get it at supermarkets, solely at butchers, and if there’s ever a time to splurge on good high quality pork, Easter is it!

OK, signing off! I actually wish to say I’m going to have this Cuban Roast Pork for Easter lunch. However I’ve cooked virtually 15 kg/30 lb of pork up to now couple of weeks so I’m fairly porked out. So I believe I’m going to stay with chicken this yr.

Actually hope you contemplate this pork on your Easter desk although!! I promise it’s worthy of being the centrepiece. 🙂

Mojo Cuban Roast Pork Recipe

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Serves: 8 Prep Time: 15 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 538 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup extra virgin olive oil
• 1 cup cilantro / coriander, lightly packed
• 1 tbsp orange zest
• 3/4 cup orange juice, fresh
• 1/2 cup lime juice
• 1/4 cup mint leaves, lightly packed
• 8 garlic cloves
• 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
• 2 tbsp lime juice
• 1/4 cup orange juice
• Salt and pepper

Instructions

1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
3. Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
4. Preheat oven to 220°C/425°F (200°C fan).
5. Roast, uncovered, for 30 minutes. Base with pan juices.
6. Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 – 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
7. Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
8. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.

Notes

1. I use the same Marinade ingredients as the original recipe and for the sliceable version (as pictured in post), the cook time is per the source recipe.
Most people are used to slow cooking pork shoulder until it is shreddable. But for Cuban Mojo Pork, it is supposed to be cooked so it can be sliced rather than easily shreddable, especially for Cubanos (Cuban pork sandwiches), a traditional and famous use for Mojo Roast Pork (made using thin slices of the pork)!
Fall apart option – I also provide a “fall apart” option which is not carvable into neat slices because the meat is so tender. The slow cooked fall-apart option is incredible delicious, you can’t go wrong with Cuban pulled pork!! The bonus is that it’s easier – no thermometer required.
Option to roll the pork into a neat roll and tie with kitchen strings, to get nice round pork slices. 
DO NOT use loin, tenderloin or leg – they will dry out. Neck will work.
2. This would be great served with Caribbean Rice and Beans or Coconut Rice (but omit the kaffir lime leaves from this recipe as that is for Asian coconut rice.
3. Make sure you save some pork to make Cuban Sandwiches (Cubanos)! I’ll be sharing the recipe on Monday. One of the BEST sandwiches I have ever had in my life!
4. Recipe adapted from Mojo Marinated Pork Shoulder from Food and Wine. The Marinade ingredients are exactly the same. The Mojo Sauce is something I made up (why waste the delicious Marinade??!). And the roasting time and method is slightly different – refer Note 1.
5. Cuban Roast Pork nutrition per serving assuming 10 servings and that all the Mojo Sauce is used (which it probably won’t be). This nutrition analysis does not take into account that not all the pan drippings (i.e. pork fat) is consumed because it is discarded. So the calories per serving is lower.