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View Full Version : ay of the brethren have a good pork mojo recipe ?


Twisted T's Q
08-25-2019, 09:14 PM
wanting to make pork mojo and I figured this would be the best place to start looking for a good recipe ???

mike243
08-26-2019, 05:45 AM
Whish I could help, I use some that most of the stores around here carry, its good but $$ ,haven't done any in awhile so I will be watching this thread lol

thirdeye
08-26-2019, 11:45 AM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/65503c53.jpg

This is the recipe I use. As you can see, there are many variables so go with ingredients you like and omit ones you don't. The same goes for marinating times.

Sour Orange Mojo

6 to 10 cloves of garlic.
4 or 5 green onions or 1 red onion.
Several tablespoons of olive oil.
1 tablespoon salt.
1 teaspoon crushed pepper, or to taste.
1-1/2 teaspoon ground cumin.
2 teaspoons Mexican oregano.
Dried peppers like scotch bonnet or red chili flakes to taste.
1 cup sour orange juice.

Optional ingredients include:
2 tablespoons fresh cilantro
2 teaspoons sherry vinegar
2 teaspoons apple cider vinegar
Curry powder to taste will make a West Indies flavor
2 tomatillos, roasted, cored and crushed will make a mojo verde
1 jalapeno, cored and crushed instead of the dried peppers

In a molcajete or your mortar, smash the garlic, onion, peppers, salt, spices and any optional ingredients into a coarse paste. Warm the olive oil to medium heat. Pour the oil over the paste and let sit a few minutes then transfer the mixture to a mixing bowl (this step is critical). Wisk in the orange juice and vinegar (if used). Adjust the level of black pepper and salt.

For marinating I like to use a zipper bag adding the meat first and enough mojo to coat nicely. If any mojo remains, add it to some chicken breasts or pork chops and freeze in zipper bags, then you have a head start on your next meal.

Marinating times are up to 2 or 3 hours for bone-in chicken pieces, up to 4 hours for pork chops or flank steak. Country ribs (cut from the shoulder), pork loins, smaller pork roasts should go at least overnight and up to 3 days. Loins and roasts can be scored to allow more penetration of the mojo. Experiment with the times to suit your tastes.

LYU370
08-26-2019, 11:58 AM
Did some Mojo pork tacos a few years back. I just buy the Goya marinade's when they are on sale.

http://www.bbq-brethren.com/forum/showthread.php?t=228721

Boatman
08-26-2019, 01:36 PM
Try" the naked wiz" web site. He has a grest mojo pork i have made many times.

http://www.nakedwhiz.com/mojopork.htm