Spanish Roast Pork

submitted by WolfCave
from US

4-lb roast pork loin
2 quarts lemon juice
2 cups sour orange juice or 1 cup sweet orange juice
24 cloves garlic
4 Tbsp fresh oregano
4 Tbsp fresh parseley
2 Tbsp coarse salt
2 tsp black pepper
1/2 cup olive oil

Add all of the mojo ingredients to a blender, using several batches to complete the
mixture. Blend until pureed. Reserve half of the mixture for sauce for pork and
yuca. Pierce the pork with a fork all over. Place the pork in a large plastic bag
and pour in half of the mojo mixture. Seal bag, and place in refrigerator 24 hours.
Next day, remove pork and place in 325 deg F oven and roast at 30 min/pound or use
meat thermometer. Allow pork to rest 30 minutes before carving. Serve with mojo
sauce.

Yuca

submitted by WolfCave
from US

3-lbs frozen yuca pieces (easier to prepare than fresh) available in most large
groceries or Latin
markets.
1 Tbsp salt
2 quarts water

Bring salted water to boil in large pot. Add frozen yuca, return to boil, and simmer
30 minutes or until al dente. Drain and remove any fibrous strands from yuca pieces.
Serve with mojo sauce.



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