Pork Mojo Tacos Recipes

MOJO PORK TACOS RECIPE WITH MEXICAN RICE

Steps:

• Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.
• Pork: Season the pork on all sides with salt and pepper or the optional spice blend.
• Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.
• Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.
• Rice: In a pot add the chicken stock, tomatoes, cumin and oregano and bring to a boil.
• In a separate saute pan on high heat with canola oil add in the onions, garlic, and caramelize. Once brown add in the rice and toast for 2 to 3 minutes.
• Next, add the tomato-chicken stock mixture and and put a lid on the rice and cook for 30 minutes or until the liquid is absorbed and the rice is cook. Season the rice with salt and pepper and fork it. Keep warm.
• Next in a large saute pan on high heat with olive oil, saute and caramelize the bell pepper and onion.
• To Plate: Place a little bit of Mexican rice, cooked refried black beans, roasted peppers and onions, shredded mojo pork inside of a soft corn tortilla and garnish with cotija cheese and cilantro leaves

MOJO PORK TACOS

Steps:

• Preheat oven to 375 degrees F. Mix all ingredients, except pork and tortillas, in small bowl. Pierce pork several times with a fork. Place pork in large resealable plastic bag. Add marinade mixture; turn to coat well. Massage marinade into pork for 5 minutes.
• Place pork and marinade in glass baking dish. Cover with foil.
• Bake 30 minutes or until desired doneness. Let stand 10 minutes. Cut pork into 3 pieces, then shred. Mix pork with pan juices in baking dish. Serve on warmed tortillas with desired toppings.

MOJO PORK

Steps:

• Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
• Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)

Steps:

• 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.
• Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
• Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
• Preheat oven to 220°C/425°F (200°C fan).
• Roast, uncovered, for 30 minutes. Base with pan juices.
• 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)
• 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).
• 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.

MOJO PORK TACOS WITH SWEET APPLE SLAW

Steps:

• Marinate and cook the pork:
• Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
• Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
• Preheat the oven to 425°F.
• Heat reserved​ 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
• Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
• Make the slaw:
• Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
• To assemble:
• Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
• I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
• I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!

PORK MOJO TACOS

Steps:

• For the pork, whisk together orange juice, oil, lime juice, garlic, oregano, salt, black pepper, and pepper flakes. Place tenderloins in a flat baking dish; pour marinade over meat. Cover dish; chill tenderloins until ready to grill, up to 2 hours. Preheat grill, heating one side to medium-high and the other side to medium-low. Grill tenderloins, covered, over medium-high heat until an instant-read thermometer inserted into the centers registers 150°, 12-15 minutes. Remove tenderloins from grill and tent with foil. Let tenderloins rest while preparing tortillas. For the tacos, top tortillas with 2 Tbsp. each of refried beans and cheese. Place tortillas over medium-low heat and cook just until cheese melts, 1-2 minutes. Cut tenderloins into thick slices. Top each tortilla with sliced pork; serve with Grilled Salsa Roja.