Hello. I recently acquired 5 Sour Oranges and I want to put them to
good use. Being from St. Louis they are hard to come by. I'm hearing
mouth watering stories of Cuban Pork Mojo, and I was wondering if
someone had a recipe for it on the grill. Or am I better off doing
this one in the kitchen?

Thanks!

Licorice Tattoo wrote:
> Hello. I recently acquired 5 Sour Oranges and I want to put them to
> good use. Being from St. Louis they are hard to come by. I'm hearing
> mouth watering stories of Cuban Pork Mojo, and I was wondering if
> someone had a recipe for it on the grill. Or am I better off doing
> this one in the kitchen?
>
> Thanks!
>

Here's one I like:

Cochinita Pibil
(Pork In Orange And Annatto Marinade)

1 (2-ounce) jar Annatto or achiote paste (see note)
1 1/2 cups freshly squeezed orange juice
2 cloves garlic
2 tablespoons cider vinegar
2 teaspoons ground cumin
Salt
Freshly ground black pepper
1 (2-pound) pork butt or shoulder, cut into 2-inch squares
1 package fresh banana leaves or aluminum foil

Preheat oven to 325 degrees F. In a small glass bowl, soak Annatto in
orange
juice fro 15 minutes, breaking up with a fork as it softens. Place
Annatto,
orange juice, garlic, vinegar, and cumin in a food processor or electric
blender
and process until smooth. Season with salt and pepper and pour into a large,
shallow glass baking dish. Place pork in baking dish and turn to coat meat
thoroughly in Annatto marinade. Cover and let marinate, refrigerated,
overnight
or for at least 6 hours before assembling dish. Line a large, ovenproof
casserole with banana leaves, fanning overlapping leaves out from center and
allowing them to hang over the casserole edges about 6 inches. (If using
foil,
allow the same amount of overhang.) Pile the pork and marinade into the
casserole and fold leaves or foil over the top to cover completely. If using
leaves, cover with a lid or foil*. Bake for 2 hours or until pork is very
tender. Let cool. Remove pork and shred or cut into 1/4-inch cubes.
Pile into
a serving dish and pass with soft or hard taco shells for guests to fill
with the
pork. Accompany with Pico de Gallo sauce or Pepian Verde Sauce (Pipian
en Salsa
Verde).
Serve as an entree with hot corn or flour tortillas and salsa.

*The marinated pork may also be piled onto individual banana leaves, folded
into packets and baked on a baking sheet cover with foil for 10 minutes, or
until heated through.

NOTE:
Annatto seeds may be used, but they are very hard and require a marble
mortar and pestle or a lava stone to grind. If using powdered Annatto seeds,
add extra orange juice, extra cumin, and about 1 teaspoon Mexican oregano
(to make a paste).

Makes 6 servings

"Licorice Tattoo" > wrote:
> Hello. I recently acquired 5 Sour Oranges and I want to put them to
> good use. Being from St. Louis they are hard to come by. I'm hearing
> mouth watering stories of Cuban Pork Mojo, and I was wondering if
> someone had a recipe for it on the grill. Or am I better off doing
> this one in the kitchen?

Should work fine grilled.

Mojo (Puerto Rican-Cuban garlic sauce) Servings: about 1/2 cup

Olive oil, good quality 1/2 c
Garlic peeled, crushed 4-6 cloves
Lemon or lime juice 1 good squeeze
Salt pinch

METHOD

1. Put all ingredients into a blender or mortar and blend till smooth.
2. Adjust the amount of salt or juice to taste.

VARIATIONS

Add a little squeeze of orange juice for an authentic sour orange flavor.

Add a little dried oregano.
Add a little water or chicken stock to the sauce to thin it out a bit if
you like.

NOTES

This sauce (pronounced MO-ho) is used in Puerto Rico and Cuba as an
accompaniment to tostones, deep-fried plantain chips.

Mojo can also be used as a simple marinade for pork.

Feliz Navidad!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

"Licorice Tattoo" > wrote in message
oups.com...
> Hello. I recently acquired 5 Sour Oranges and I want to put them to
> good use. Being from St. Louis they are hard to come by. I'm hearing
> mouth watering stories of Cuban Pork Mojo, and I was wondering if
> someone had a recipe for it on the grill. Or am I better off doing
> this one in the kitchen?
>
> Thanks!
>
>
Just a Headsup for us lazy ones. Trader Jose's has as Cuban Mojito
sauce/marinade that isn't too bad. It's certainly OK in a pinch.

Kent