Pig Roast Tacos With Mojo Criollo Recipes

MOJO CRIOLLO ROASTED PIG

Steps:

• Make marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results.
• Open the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting.
• Prepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light.
• When the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side.
• Remove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife.

IMU PIG

Steps:

• Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals.
• Place pig on its back and place a few hot stones in cavity. Wrap with meshed wire.
• Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped pig in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of pig. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours, Uncover imu and shred pig.

ROAST SUCKLING PIG

Steps:

• This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
• In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

PIG ROAST TACOS WITH MOJO CRIOLLO

Steps:

• 1. Make Simple Roasted Pork Butt. 2. Make Mojo Criollo. 3. Place pork in tortillas with sliced avocados, cabbage, and lime. 4. Squeeze some lime and eat! Simple Roasted Pork Butt 1. Mix sugar, salt, and pepper in a mixing bowl. 2. Place pork butt in a baking dish. Rub cure mix into meat on all sides. Let pork butt sit in refrigerator overnight. 3. Scrape excess seasoning from pork butt. Remove pork butt from dish. Rinse dish. 4. Return pork to pan and place in a 300° oven for 10-12 hours. The pork butt is ready when the bone pulls out of the meat easily. 5. Let pork rest at room temperature for 10 minutes. Remove excess fat and bones while still very warm. You may want to wear rubber gloves. 6. Shred pork with your hands. Mojo Criollo 1. Peel garlic, smash with side of your knife. Pour salt over garlic and mince till a fine paste 2. Heat vegetable oil until almost smoking 3. Combine garlic, juices, and pepper and a bowl. 4. Drizzle juice into hot oil whisking vigorously. Mojito 1. Muddle together mint leaves and sugar. 2. Squeeze limes into mixture. 3. Add rum and ice. Shake well. Pour into rocks glass. Top with club soda. 4. Garnish with wedge and mint sprig.

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.