CUBAN MOJO PORK ROAST
 

On Wednesday, May 6, 1998 at 3:00:00 AM UTC-4, wrote:
> CUBAN MOJO PORK ROAST
> Marinate pork roast in Mojo Criollo* and refrigerate for 24 hours tightly
> covered. Save marinade for basting during cooking.
> Place roast in 2" deep baking pan, fat side up. Salt & pepper all surfaces of
> the meat. For extra flavor, slice 3 deep x's across the surface of the roast
> and insert finely sliced garlic cloves, or wedges of onion.
> Bake uncovered at 350º until well done and tender, baste with remaining
> marinade every 20 minutes until roast is nicely browned.
> Serve with garlic mashed potatoes. Just add chopped garlic clove to potatoes
> while boiling. Sprinkle boiling mixture with ginger and nutmeg. Drain and mash
> as usual. For an authentic side dish, serve with black beans.
> *Mojo Criollo: Heat 1/2 cup olive oil in a deep saucepan over medium heat..
> Add 6 to 8 cloves garlic, cut in paper-thin slices or finely chopped, and cook
> until fragrant and a pale golden brown. Stir in 2/3 cup fresh sour orange
> juice, 1/2 cup water, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 2
> teaspoons salt, or to taste, and 1 teaspoon black pepper. Bring to a rolling
> boil. Stand back; sauce may sputter. Let cool to room temperature, then stir
> in 3 tablespoons chopped cilantro or parsley. Store in a glass bottle in the
> refrigerator for up to several weeks. Shake well before using. Makes 1-1/2
> cups.
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Mojo is informal spanish for 'sauce'
Criollo is spanish for Creole