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Cerdo Con Mojo Criollo

July 28, 2010
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Um, WHA!?!?  That would be Pork with Creole Sauce.  This was a HUGE hit as well 🙂 In fact, we kinda ran out…sorry guys!! But we had tons of other tasty food, so I wasn’t too worried 🙂

This stuff was so easy to make!  We used this recipe from and turned it into a crock pot recipe 🙂

Cerdo Con Mojo Criolle

6 pounds leg or shoulder of pork (we used 3 pork tenderloins for 10 people)
6 cloves garlic
1 teaspoon dried oregano
1 tablespoon salt
1/2 teaspoon ground cumin
Freshly ground black pepper to taste
1/2 cup Seville (sour) orange juice
1/4 cup sweet orange juice
combined with
1/8 cup each fresh lime and lemon juices.
1/2 cup dry sherry (we eliminated the sherry because we didn’t have any!)
2 large onions, thinly sliced
***Mojo Criollo (Creole Garlic Sauce)***
8 cloves of garlic
1 teaspoon salt
1 medium size-onion, very thinly sliced
1/2 cup sour (Seville) orange juice
1/4 cup sweet orange juice
1/8 cub each fresh lime and lemon juice.
1/2 cup pure Spanish olive oil

Hubby made the Creole sauce and thought it would be fun to use Red food coloring 🙂 People were pretty tripped out at first until they tasted it, then we hooked em!!


The night before serving, remove any excess fat from the leg of pork and pierce the meat all over with the tip of a knife. In a mortar, combine the garlic, oregano, salt, and cumin, and mash into a paste. Place the pork in a nonreactive pan and rub it well with the paste, sprinkle liberally with pepper, add the orange juice, sherry and onions, cover with plastic wrap, and refrigerate overnight, turning the meat several times.  (we put ours in a crock pot and turned it on in the morning…cooked it for 7 hours on medium heat and it was awesome!)

About 4 1/2 hours before serving, preheat the oven to 350 F degrees. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork in an aluminum-foil-lined roasting pan. Roast 1 hour, turning the roast to brown on all sides. Insert a meat thermometer, making sure it doesn’t touch the bone. Lower the oven temperature to 325 F, pour the reserved marinade over it, cover loosely with aluminum foil, and cook another 3 hours or so, turning the meat once and basting frequently with pan juices, until the meat reaches an internal temperature of 180 F. Remove the foil during the last 30 minutes of roasting, adding sherry if the meat becomes dry. When it is done, remove the leg of pork to a serving platter and allow it to stand, covered with the foil, 15 minutes before carving. Serve with Mojo Criollo (Creole Garlic Sauce) Makes 8 servings

Mojo Criollo (Creole Garlic Sauce)

Using a mortar and pestle or a food processor (we used our Magic Bullet), crush the garlic with the salt to form a thick paste. In a mixing bowl, combine the garlic paste, onion, and juice, and let the mixture sit at room temperature for 30 minutes or longer. Minutes before you are ready to serve the mojo, heat the oil over medium-high heat in a medium-size pan until it is very hot, add the garlic mixture (do this quickly because it will splatter), stir, and serve immediately. To reheat, simmer over low heat until heated through, 6 to 8 minutes. The sauce keeps several weeks refrigerated.

If you are carnivorous, this is one of the best meats you can eat! Pork tenderloin is the new white meat and extremely low in fat 🙂  So tasty!!

Do you eat pork? What is your favorite way to eat it??

12 Comments leave one →
  1. July 28, 2010 2:03 am

    Pork is GREAT. I love it. and I love all the seasonings in this!

  2. July 28, 2010 8:31 am

    That flavor combination looks fantastic! I don’t eat pork (pigs are my favorite animal :D) but I would definitely try to recreate this for Amor. I wonder what else I can use that marinade on, because it looks completely drool-worthy!

    • July 28, 2010 1:50 pm


      I bet that this sauce would go great over veggies as well 🙂 I think Amor would like it with chicken (so you don’t have to mess with your fav animal!)


  3. July 28, 2010 11:29 am

    Looks great, although never was a pork fan even when I used to eat meat. There is a local farmer here that seems to have some of the best pork, so I hear. ; )

    • July 28, 2010 1:53 pm


      I rarely eat pork, but when it comes to Cuban Cuisine, it is a must 🙂 The sacrifices I make!


  4. spoonfulofsugarfree permalink
    July 28, 2010 11:39 am

    Pork is a favorite in my family…I’ll try this next time

    I always love onions with meat….little side comment

    • July 28, 2010 1:53 pm


      The recipe is super easy! Especially when there is a crock pot involved 🙂 Your family will not be disappointed!


  5. July 28, 2010 1:10 pm

    This looks amazing! I love regular old pork chops with Lawry seasoning. My dad used to make those all the time when we were kids and I just love the taste. Pulled pork with bbq sauce is also delicious!

    • July 28, 2010 1:54 pm


      I absolutely love pulled pork with BBQ 🙂 I don’t eat it often, but it is always a treat when I do!


  6. July 28, 2010 6:33 pm

    I don’t eat a lot of meat, but pork is one of my favorites. My hubby would LOVE this dish! 🙂

    I think my favorite pork is pork tenderloin cooked all day in the crockpot with rosemary, onions, dijon mustard, garlic and olive oil–YUM!

    • July 28, 2010 6:36 pm


      That recipe of yours sounds fantastic! I’ll try that with my turkey tenderloin 🙂


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