Cuban Pork Chops With Mojo Recipes

INSTANT POT CUBAN MOJO PORK

Steps:

• For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
• For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
• When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
• Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
• Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
• Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

CUBAN PORK CHOPS WITH MOJO

Steps:

• 1. mix marinade, pour into ziplock bag with pork chops and put in fridge for 1/2 to 2 hours
• 2. remove pork chops from bag, disgard juice and bag. Pat chops dry with paper towels
• 3. heat oil in fry pan
• 4. note---I had to use 2, side-by-side fry pans to make 6 large chops
• 5. rub both sides of each chop with the pre-mixed rub.
• 6. in each hot fry pan place 3 chops. fry for a few minutes until 1st side is seared.
• 7. flip chops, add onions all around the edges and middle, wherever you can fit them
• 8. lower heat and cook for 2 or 3 more minutes, add garlic and cook until garlic starts to become brown.
• 9. note--- the trick here is to sear both sides of these chops nicely before deglazing.
• 10. add wine, orange juice and lime juice, lower heat to simmer.
• 11. slowly simmer for about another 5 to 7 minutes on each side. remove chops and plate.
• 12. return pan to stove with gravy and onions. return heat to boil, then lower again and reduce by about half. spoon over pork chops.

CUBAN MOJO GRILLED PORK CHOPS

Steps:

• Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 1/2 of the mixture into a large sealable bag with the pork chops and marinate in the fridge overnight.
• Heat the grill or a grill pan to medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them and cook until the pork chops are done, about 3 minutes.
• Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until just tender, about 5 minutes, add the remaining mojo sauce, bring to a simmer and remove from heat.
• Serve the grilled pork chops covered in the mojo and onion sauce and enjoy!

CUBAN PORK CHOPS WITH MOJO

Steps:

• Heat olive oil in frying pan over medium heat.
• Add garlic, cumin, and oregano, cook 1 minute.
• Quickly add lime juice, and bring to boil until slightly thickened.
• Add salt and pepper, set aside to cool.
• Place pork chops in shallow bowl, cover with sauce, coating chops.
• Marinate for 1 hour in fridge.
• Grill or broil chops until well done, and reheat remaining sauce.
• Transfer chops to plate and pour sauce over chops.

CUBAN PORK CHOPS

Steps:

• Season the chops with salt and pepper. Set aside.
• In a mortar, crush the 4 cloves of garlic, 1/4 teaspoon oregano, and 1/4 teaspoon cumin together into a paste. Rub the chops with the garlic paste, place in a medium sized shallow bowl or baking dish, and pour half of the sour orange mixture on top. Cover with sliced onions and pour rest of sour orange mixture on top. Cover and refrigerate 2 to 3 hours.
• Remove chops from the marinade, pat dry, and reserve marinade.
• In a large pan, heat the oil over medium-high heat until hot and brown the chops quickly on both sides.
• Add the sherry and reserved marinade, including the onions, to the pan with the pork and bring to a boil. Cover, reduce heat to low, and cook until pork is tender, about 20 minutes.

CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE

Steps:

• For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
• For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.
• Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
• Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.

CUBAN PORK CHOPS WITH MOJO

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.