A Taste of the Islands, Cuban Mojo Pork Loin Roast



Here you go, 
if you’re craving a spicy taste 
of the islands…




Most Cuban’s make Cuban pork roast, Lechón Asado con Mojo, by roasting a whole pig that has been slow-coked in a pit or a Caja China over charcoal, with skin that is nice and crispy. 

For most of us, it is much easier to use a smaller cut of pork, such as the traditional pork shoulder or picnic cut and roast it in the oven.  

I went even further and swapped the fatty pork shoulder with a boneless pork loin roast to cut the large amount of fat and roasted it on a roasting pan rack in the oven.  

The flavor here comes from the mojo, the citrusy sauce, marinade…  




This mojo is a great combination of tangy and savory flavors.  It’s a mishmash of several different, similar recipes I saw while surfing the internet ~ basically citrus juices, spices and oil.  




It’s Cuban mojo pork loin roast with unbelievably tender meat and crisp, crackly skin!

Make Cuban sandwiches out of the leftovers!



Yield: 4-6 servings

Cuban Mojo Pork Loin Roast

Try this pork recipe for a taste of the islands.

INGREDIENTS:


  • 3 pounds boneless, pork loin roast
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon each, salt and pepper
  • 3 teaspoons lemon juice
  • 3 teaspoons lime juice
  • 2 tablespoons vegetable oil
  • ¼ cup sherry

INSTRUCTIONS


  1. Place pork roast in a zip top bag.
  2. In a small bowl, combine remaining ingredients, pour mixture over pork.
  3. Marinate in refrigerator for a couple of hours, or overnight.
  4. When ready to roast, place meat in roasting pan or rack, reserving marinade.
  5. Roast until completely cooked (145°), about 1½ hours, basting occasionally.
    Let roast rest for 10 minutes, then slice.
  6. Serve



Enjoy!





24 comments:

  1. Pam, I love the flavor of roasted Mojo Pork but for some reason I never thought about trying it at home. It's now on my radar for our next pork roast! Thanks and Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! You won't be sorry, it's great! Glad you like it! Thanks and take care.

      Delete
  2. Replies
    1. I can understand that, it's delicious with all its good flavors! Thanks, Anne!

      Delete
  3. wow that looks simply irresistible! Really juicy and tender, Pam.

    ReplyDelete
    Replies
    1. Thanks, Angie! Tender and good, for sure!

      Delete
  4. We missed out on Cuban food when in South Florida last year (complicated reasons), so maybe I'll try this some time. Using a pork loin means you can make a smaller amount. The black beans in the photo look good too.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Thanks, Mae! Love the Cuban food in Florida, yum! The black beans were good too, perfect with the pork.

      Delete
  5. LOVE this recipe Pam! You are a master cookery queen :)

    ReplyDelete
    Replies
    1. Thanks, Tricia! Nice compliment, but you always have the best! Take care

      Delete
  6. Looks delicious Pam and I'm guessing it would make a fine Cuban sandwich - one of my favorites.

    ReplyDelete
    Replies
    1. Thanks, Larry! Yes, we had Cuban sandwiches later, yum! They definitely know how to cook pork.

      Delete
  7. Love Cuban pork roast! I used to live in Tampa, and had it often in Cuban restaurants. Now you have me just STARVING for some -- gotta make this, and soon. Thanks!

    ReplyDelete
    Replies
    1. Oh, lucky you with living in Tampa, we love that area! I've had Cuban food in southern Florida and the Keys, it is really great! They use plenty of spices and it's always delicious!

      Delete
  8. Looks delicious! I don't eat much pork, but I think the seasoning would work well with chicken thighs and legs. Thanks for cooking inspiration.

    ReplyDelete
    Replies
    1. Hi Carol! Yes, the seasoning would be great for chicken. Thanks!

      Delete
  9. I love the flavors in your pork roast.

    ReplyDelete
    Replies
    1. Thanks, Gerlinde! It was good! :-)

      Delete
  10. The marinade is the key to a successful recipe. You've used the best ingredients in the marinade for the pork meat: lemon juice, lime juice, and a variety of spices. Judging by the result on the plate, you're a Master Chef, Pam.

    ReplyDelete
    Replies
    1. Thanks for the compliment, Duta! :-) Glad you like the marinade. Have a wonderful weekend!

      Delete
  11. I bought a pork roast the other day and was wondering what I could do different. Thanks for this you have answered my thoughts :-)) Hope you have a good week Diane

    ReplyDelete
    Replies
    1. Hi Diane! Good timing! :-)) Here's wishing you a good week also. take care

      Delete


How am I supposed to relax in a world where “truffle” can mean either chocolate or fungus?
- Dan Piraro
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam

POPULAR POSTS ON THIS BLOG


“Mámá was fond of saying that nothing tastes as good as skinny feels—an aphorism I was pretty sure she'd cribbed from the thinspiration sites she subscribed to online—but I believed that anyone who said such things had never tasted chili-cheese fries with melted cheddar, fresh ground beef, and Tapatio sauce.”

~ Nenia Campbell


DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

StatCounter

Total Pageviews