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October 28, 2008
Posted by talin

Recipe: Mojo Roast Pork

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Filed under: Latino, Recipes

The weather’s getting colder, and the holidays are quickly approaching.  What would be better than some great comfort food to keep you warm?

The Caribbean is home to many great flavors.  This recipe uses Mojo Criollo, the quintessential seasoning for roast pork.  The mixture of spices goes great as a marinade as well as a sauce.  The banana leaves provide a subtle tropical flavor.  Add the roasted garlic and…  Wow!

The best part is that this dish is easy to make, and easy to clean up.  Serve with boiled yuca and pair with a nice Pinot Noir for an extra special treat!

Mojo Roast Pork

Serves 4-5

  • 3 lb Pork Roast (Cushion or Butt)
  • 2 cups Mojo Criollo (Aisle 2)
  • 1 package Banana leaf, thawed (Aisle 2 freezer)
  • 3-4 cloves Garlic
  • A few wooden toothpicks

Shake the bottle of mojo criollo well, and marinate the pork in a medium-sized mixing bowl for at least 2 hours, preferably overnight in the fridge.

Preheat your oven to 350º F.

Peel the garlic, but leave the cloves intact.

Remove the pork from the mixing bowl and using a small, sharp knife, pierce the roast so that you can insert the garlic. Repeat until you’ve finished stuffing the pork with the cloves of garlic.

Unwrap the banana leaf, and with a damp towel, brush it on both sides to clean and dry.

Take a section of the banana leaf, large enough to wrap completely around the pork.  Take the pork and place it in the center of the leaf section, and close with one or two toothpicks. Try to ensure a snug fit, so that it helps keep the pork from drying out.

Take another section of banana leaf and repeat, covering any missed areas.

Line a roasting pan with aluminum foil and roast the pork on a pan at 350º F for 1 ½ – 2 hours.

When done, take the pork out and let it rest for about 15 minutes before slicing.

Serve with warm mojo criollo or your favorite sauce, and boiled yuca.

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