Cerdo Con Mojo Criollo

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 cubanrecipes.com and turned it into a crock pot recipe 🙂

Cerdo Con Mojo Criolle

Ingredients:
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
OR
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
OR
1/4 cup sweet orange juice
and
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!!

Method:

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??