Receta A Taste of the Islands, Cuban Mojo Pork Loin Roast

by Pam's Midwest Kitchen Korner

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