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## Step-by-Step Guide to Making Cuban Mojo Pork
### Step 1: Preparing the Mojo Marinade
The first step in making **Cuban Mojo Pork** is preparing the mojo marinade. The marinade is what infuses the pork with the signature flavors of Cuban cuisine.
1. **Peel and Crush the Garlic**: Start by peeling the entire head of garlic. You’ll need a good amount of garlic for the mojo sauce, as it is the heart of the flavor profile. Crush or finely mince the garlic cloves to release their oils and flavor.
2. **Combine the Citrus Juices**: In a large mixing bowl, combine the **sour orange juice** (or a mix of orange and lime juice) and **lime juice**. This combination creates the tangy and slightly sour base for the mojo sauce.
3. **Add the Spices and Aromatics**: Add the crushed garlic to the citrus juices along with the **cumin**, **oregano**, **smoked paprika**, and **black pepper**. The cumin and oregano are key ingredients in giving Cuban mojo its distinct flavor.
4. **Sauté the Onion**: In a small skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes until it becomes soft and fragrant. This will mellow out the onion’s sharpness and bring out its natural sweetness. Add the sautéed onions to the marinade mixture.
5. **Add Olive Oil and Bay Leaf**: Stir in the **olive oil** to the marinade, followed by the **bay leaf**. The olive oil helps emulsify the marinade, ensuring that the garlic and spices dissolve evenly.
6. **Season to Taste**: Taste the mojo marinade and add salt as needed to balance the flavors.
### Step 2: Marinating the Pork
Once the mojo marinade is ready, it’s time to marinate the pork. Marinating the pork overnight ensures that it absorbs all the vibrant flavors of the mojo sauce.
1. **Prepare the Pork**: Pat the pork shoulder dry with paper towels. Use a sharp knife to make a few deep slashes in the pork to allow the marinade to penetrate the meat more easily.
2. **Marinate the Pork**: Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the prepared mojo marinade over the pork, making sure it is well-coated. Seal the bag or cover the dish, then refrigerate it for at least 4 hours, preferably overnight. The longer the pork marinates, the more flavorful it will be.
### Step 3: Cooking the Pork
The next step is slow-cooking the pork to perfection. You can either use a slow cooker or a Dutch oven, depending on your preference.
#### Option 1: Slow Cooker Method
1. **Transfer the Pork**: After marinating, transfer the pork to the slow cooker, along with any remaining marinade.
2. **Cook the Pork**: Set the slow cooker to low and cook the pork for 8-10 hours, or until the pork is fall-apart tender and can easily be shredded with a fork. The low, slow cooking process allows the pork to absorb all the flavors of the mojo marinade while becoming incredibly tender.
3. **Shred the Pork**: Once the pork is done cooking, remove it from the slow cooker and let it rest for 10 minutes. Then, use two forks to shred the pork into bite-sized pieces. Discard any excess fat.
#### Option 2: Dutch Oven Method
1. **Preheat the Oven**: Preheat your oven to 325°F (163°C).
2. **Brown the Pork**: Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the pork shoulder on all sides for about 10 minutes, ensuring it develops a rich, caramelized crust.
3. **Cook the Pork**: Add the remaining marinade to the Dutch oven, cover it with a lid, and place it in the oven. Roast the pork for about 4-5 hours, or until it is tender and easily shreds.
### Step 4: Finishing the Dish
Once the pork is cooked, it’s time to finish the dish. To add a bit of crispness and extra flavor to the pork, you can sear it briefly in a hot pan.
1. **Crisp the Pork (Optional)**: For a crispy texture on the outside, heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shredded pork and cook for 2-3 minutes, allowing it to develop a golden crust.
2. **Serve**: Serve the **Cuban Mojo Pork** with traditional Cuban sides like **black beans and rice**, **tostones** (fried green plantains), or **yuca**. You can also use it as a filling for **Cuban sandwiches** or tacos.
### Step 5: Garnish and Enjoy
Garnish your Cuban Mojo Pork with freshly chopped **cilantro** for a burst of color and fresh flavor. Enjoy the tender, flavorful pork as the centerpiece of a delicious meal!
## Variations and Customizations
While **Cuban Mojo Pork** is already a flavorful and flexible dish, there are several ways you can adapt it to suit your preferences:
– **Add Heat**: If you like spicy food, add some **jalapeños**, **serrano peppers**, or **cayenne pepper** to the mojo marinade for an extra kick.
– **Use Other Cuts of Pork**: While pork shoulder is the traditional cut, you can also use **pork loin** or **pork tenderloin** for a leaner option. Keep in mind that pork loin will cook faster and may not be as tender as pork shoulder.
– **Make it in the Instant Pot**: If you’re short on time, you can make **Cuban Mojo Pork** in the Instant Pot by cooking it on the “Pressure Cook” setting for about 60-75 minutes, depending on the size of the pork shoulder.
## Conclusion
**Cuban Mojo Pork** is a flavorful and tender dish that brings together the best of Cuban cuisine. The tangy, garlicky mojo marinade elevates the pork to new heights, infusing it with rich and aromatic flavors. Whether you’re enjoying it on its own with classic Cuban sides, in a sandwich, or as a topping
for rice, this dish is sure to impress.
The slow-cooking process makes this dish ideal for preparing in advance, and the leftovers can be used in a variety of creative ways. From family gatherings to weeknight dinners, **Cuban Mojo Pork** is a meal that brings people together and introduces them to the vibrant flavors of Cuban cuisine.
If you haven’t already tried making this dish, now is the perfect time to explore the rich history and bold flavors of Cuban Mojo Pork. It’s a dish that’s both delicious and deeply rooted in the culture of Cuba, offering a culinary experience that is both satisfying and unforgettable.
