Garlic & Citrus Mojo Pork - Caribbean-Inspired Tender Roast Pork - Food Wishes
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- Опубликовано: 29 июн 2024
- This “Mojo” works perfectly as a marinade for pork shoulder, which is no surprise, since the three main components are garlic, citrus, and herbs, and there aren’t many things they wouldn’t make better. We did something similar with skirt steak years ago, and people loved it, but I think these flavors are even better with this richer, fattier cut of meat. Enjoy!
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You can't live in fear of under-seasoned meat. That's exactly what the meat wants and as we know, we can never let the food win!
1% or 1.5% in weight of salt and you will never have an underseasoned roast.
That works even for savages who measure things in feet and other body parts.
Well said.
Are you saying that's what the food wishes?
@@Mumumuth Only weenies use metric. Real men use feet.
@@Mumumuth that's like a tablespoon of salt for 1kg roast.
I'm so glad you showed us how to make an individual portion.
A side of white rice and fried ripe plantains will round out this plate 😊
Excellent job as usual chef John 🙌🏾
Amen
The US State Department has issued travel warnings for the Caribbean and here comes Chef John with a delicious recipe allowing us to vicariously experience the Islands safely
😀
Ya well they said usa wouldnt take foreigners would you believe the state of ignorance?
In Cuba, it’s called Lechon Asado.
Majority of the Caribbean is fine though? So I don't understand what the travel warning is all about
I just made this and wow was it good. I was getting tired of using pork shoulder for East Asian dishes, and wanted something different. This recipe was easy to make, and very very flavorful.
Se ve rico over the beans....omg
Last Tuesday I made you lobster Mac and cheese.......my guest were so happy...thanks for all your videos! You helped cook always.....gracias
Oh man, this recipe has been my goto for crispy pork butt or shoulder roast (whatever's cheapest) and for carnitas for tacos and burritos for many years. I got it from a recipe back in the day - the guy who wrote it was hilarious, every other word was profane; but MAN was it right on the money - it was some kind of Puerto Rican Pernil recipe, very similar to this one. Thanks for sharing this, the world NEEDS this recipe....
I’m a simple man. I see a recipe by food wishes, I click and watch
Sup simple Simon
threw mine in the rice cooker. brought some tortillas and got some rice. im ready for some tacos
You can always clean and reuse a heavy duty plastic freezer bag. It will faintly absorb some aromas (mainly garlic), but I've come to terms with that since very few of the marinades I make omit garlic. I think it is worth it for a superior marinade volume to coverage ratio.
Alternatively there's silicone bags you can use that will absorb smells as well, but are much more robust. Or, you know not care that people fixate on silly things like plastic bags and straws
I agree and do it all the time - partly because I'm a cheapskate but also because I don't want all that plastic to be wasted.
I'm marinated my Mojo right now!
Or you could go full darkside, and use a vacuum seal plastic bag.
_Lightning crack_
MWHAHAHAHAHAHA
If there's a marinade without garlic, I don't want to know about it.
I just watched my Tampa buddy start this dish last week. I returned home to the wet side of Maui where I actually have a sour orange tree. This acre is "my own private Cuba", since I also am growing bananas and coffee. At any rate it's in the oven now and I wasn't afraid of garlic or salt! I plan to baste every hour, then let sit covered for one hour. I'm gonna serve it with white rice with fresh asparagus chopped into it as it cooks. Thanks for your video. I also added sazon and small sliced sweet peppers to the onions because my Tampa buddy did.
I have done something similar before but I'll need to give this recipe a try. Thanks Chef John, you are one badass mofo of mojo!
Plastic bags help keep the marinade close to the meat. We always reuse those plastic bags over and over again, washing after each use, hang to dry on a wood flower stand that is decorative in my kitchen.
Same here ! Lazy people complaining instead of solving problems
releasing this on the day bojo resigned. some incredible foresight from chef john right there
Looks delicious John, Thank you!
wow… ive been trying to perfect my cuban sandwiches this week…. Perfect timing
I discovered Cuban food when I moved to the Tampa Bay Area about 20 years ago. Amazing stuff.
I agree Chadd ...Great food in Ybor City ...Chef I threw in some black beans ...but your 'Drunken Beans' sound yummy too!!! Great job
I visited my parents in Florida and they took me to Mount Dora which has an amazing Cuban restaurant. The empanadas and slow roasted pork were absolute highlights of my trip to Florida! I also got to go to Columbia, another amazing restaurant serving Cuban food. I live in WA and I am on the hunt for Cuban food now.
@@olyprospecting6419 Mount Dora is a lovely town and the Columbia is one of my favorites. There’s a location in the Ybor City neighborhood of Tampa. It’s where my wife and I usually go for anniversaries.
@@chaddnewman2699 That's awesome! I'm glad you're enjoying the Florida life. I hope to one day relocate to Florida. The food, the sun, the people, the cleanliness, and so forth. I was more than impressed.
Chef John has outdone himself.
A word on the bitter orange (naranja agria): blood orange is a decent substitute. Another way to go about it is to use a small tomatillo for it's sourness.
Looks delicious 😋
Chef john! I stopped watching for a while and lost younin the algorithms. Glad to be back!
Ours is just out of the oven. It, and the house smell fantastic. Thanks Chef John.
Chef John, your recipes are amazing!
Chef John's got his mojo workin in this recipe. I'm pretty excited to try it!
Pork is Brazil's favorite meat by far in at least one big region of the country, and the marinate of choice is lemon, garlic and black pepper, as well.
Spain also!
Vdd
Pork is the world's favorite meat except India and Pakistan. America swears by bacon and pork chops, South and West coast for pork ribs and pulled pork, Canada for guanciale mostly for their Italian dishes, Caribbean whole pig roast, most of Europe especially Italy for their dozens of varieties of the pig. Then we have China which I forgot to mention
I think the entire Muslim world would disagree with you there@@pacmantravel2158
I was waiting for that!!!
I got my mojo spice blend ready to go!!!
You must have read my mind... Thanks Chef John!!!
And As Always- Yum & Phenomenal ❤
This looks so delicious .
That sounds and looks pretty good! Will do that soon!
It looks like it will make me happy too!
Looks fabulous.
Amazing ! Mmmmm mojo pork
I do something similar with pernil/pork shoulder. If you don’t want to flip the pork shoulder around while it marinated overnight, you can fill the extra space with dark beer to fill submerge it. Also add onions to the blended mix for added volume.
That's a great suggestion. I was thinking it would be better submerged completely. Had a GF from Puerto Rico back in the day. She turned me on to all those amazing foods among other things.
Love the Scenario reference on the sly, chef. RIP Phife Dawg!
delicious with some rice and the roasting vegetables. but i think i'm even more excited to make cubanos with the left overs 🤤
I just put a few lbs of chicken thighs in that marinade. Wow, amazing flavor. I have a garden bed overflowing with mint and oregano, definitely going to be saving this recipe.
Great job, Chef John. You did it again. Oi think this will be on the menu for our next Taco Tuesday. When we go out the pork is alwsys dry. I hate when the taco filling is dry. Way to go sir.
Fantastic
This over some white rice will be my summer meal. Thanks!
You only eat one meal all summer? 😳
This reminds me of pernil (pork shoulder marinated in a garlic oregano mix) which I make in a crockpot.
I’ll definitely have to try this flavor combo.
I agree with you Chef John on the zip top bag for marinating. A container is not the same. It requires way more marinade or a lot more work to shift it around. You can adjust a bag to conform to your protein. When you take into account the extra marinate, water, soap and energy to wash the container I don't know that the container is really better for the environment overall. You can always wash out the zip top bag and reuse it. I won't be, but you could.
You'd have to make 5-6 times the marinated to ensure entire coverage which is just as wasteful so silly.
@@ecurrie4549 vacuum sealer will ensure full coverage, it compresses the available space and ensures 100% marinade coverage
Excellent marinade! Had the pork with white rice. Next time will serve with pickled onions and avocado as well.
The bag Nazis forget about all the soap and water needed to clean the container.
And the process of making them. hahahaha
So true....probably worse
I have a small lime tree and when the limes ripen, they turn orange and have a complex, sweet/tart citrusy flavor that I think would work perfectly in this marinade instead of a mixture of orange juice and lime juice.
limes are a cross bred fruit between citrons and oranges, sounds like you got a really interesting variety that leans more toward the orange!
i might have to make this in secret... my mother refuses to make anything with any like limes lemons and or mints... but that looks BANGER and i bet i could get her to eat it if i just make it, pull it and serve it on a pita or something
No mint or citrus? Your mom is truly missing out!
@@danilincks5809 i have this stuff called Mojo rub from Badia i been secretly putting on EVERYTHING... and all of a sudden she loves my season blend i use... i haven't told her yet cause i know her boomer ass will complain "she dont like sweet meat!!!!" its so annoying to deal with. im slowly getting her to change taste pallets tho
Posts like this make me feel blessed my family is willing to try anything I make. My Mom grew up cooking Italian because my Grandpa's off the boat mom showed my Grandma how to cook for her son (lol) But my parents love to try all the different ethnic foods I make, largely due to Chef!
@@Haroldm814 shes SLOWLY coming around... i mean last month i got her to try a chipolata aioli on potato wages... and now i cant cant cook normal potato's hah. so slowly but surely she's expanding her tastes but damn is it hard
@@AlteredCarbons I thought I made a post asking but I don't see it. Can you share the chipolata aioli recipe? Am I right in assuming it's chipotle peppers made into an aioli with eggs and oil emulsification?
Awesome, as always, chef! Have you done cochinito pibil? The recipe includes bitter orange and ancho chiles, and it's f'n delicious!
That was my thought too when he mentioned oranges and limes, delicious!
like always ... brilliant & funny .... or funny & brilliant
This man is the GOAT.
That looks so good. You’re making me miss the dominican republic!
Wow! Made this recipe and it truly is the best pork roast I ever made and had. Chef John awesome job! When is the culinary school opening? Lol
Pan white bread made with lard, smoked ham, dill pickle, swiss cheese, yellow mustard, and this pork. Hmmm, I wonder...
This Pork Looks Amazing 🤩😍😋‼️‼️‼️‼️💯👍 Soooooooo Good 😊Best Ever 🤗👌👏👏👏👏👏🔥🔥
Mouth watering
Oh man I want this.
Cuban! Good with black beans and rice and yucca... put some slivers of garlic in those holes makes a big difference. Make some Cuban sandwiches with those leftovers!
I have made this but used Beer not water into the roasting pan. Looks yummy.
Love it.......
Looks delish. Can’t wait for the beans.
YES! I need the bean recipe!
its like u read a book with one sentence part written per page and weirdly i like it.
This is something we could see on a mediaeval fair.
In our camps... In the evening. With an awesome horn of mead or wine.
I've started using pork loin joints instead of pork shoulder/butt when making pulled pork, primarily because most local supermarkets here usually stock loin joints. The only change I make to the recipes is to cook it for less time because loin joints have less fat than shoulder/butt.
If using a pressure cooker like an Instant Pot, cook pork shoulder for 60 mins and then natural pressure release for 15 mins. If using pork loin joint, then cook for 40 mins plus 15 min natural release.
Yum
Chef John got his mojo back. 😊
THAT....LOOKS........DELICIOUSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.
Can't wait to bring this to my dentist's graduation party!
That kind of roasted pork is great for Cuban sandwiches!
I get the whole "single use plastics are the devil" thing, and they totally are, but after I use a ziplock bag, I wash it out and reuse it. I have bags kicking around that are 5 years old at this point, but they still work. It has to be unzippable or torn in order for me to throw one away. I buy a box of bags every couple of years.
yummy
good lord this looks amazing. can't wait to try it!
I just bought a smoker. Perfect timing
💛 all your videos mate👍
The world *needs* that drunken beans recipe asap!
it's a beaut, chef
This looks amazing, if only I could get one of those pork shoulders locally for cheap!
This looks fantastic and I will definitely try it out.
May I make a suggestion? How about showing the metric temperatures as well for the 95% of the world's population that is not North American.
Rhyming MoJo with BoJo no end to this chefs talents 😂
It just so happens that oregano and mint have taken over my small herb garden, and here i was wondering what i was going to do with it all
Chef John once again comes through in the clutch
Thanks...... Now i am Hungry
Chef John must have hands of iron. I need a juicer to exract that much juice from a lime!
YUM!!! What type of Oregano did you use? Greek.. Italian.. Mexican.. Common.. (know there are others). Love all your recipes.
this is canarian/ cuban dice. The mojo is the main sauces in the Canary Island cuisine!
Holy crap! I do have a whole bunch of mint and oregano cuz it’s the only two herbs that didn’t get eaten by the beetles I just evicted!
awesome recipe chef , please show PORTUGUESE BORREGO ASSADO and CALDEIRAD and ENSOPADO recipe please
This recipe could work for a Mojo sausage
That'd work a treat as the pork-portion of a Cubano.
@Chef Jon, bags are better for optimizing marinade, I'm sure you know. If you can reuse zip tops, great, that should satisfy the people who vocally ask you to be more environmentally friendly, but there are other bags you could reuse that when you get a second use out of them as a marinade bag is a better option than the container you used or a zip top bag reused. Cereal box bags. That bag can be saved and used for marinades.
Radical environmentalists take the joy and efficiency out of everything.
@@ravencole2740 All the while living in waterfront mansions and jetting off to Davos to tell us how to live.
@@maddierosemusic I like the song you're singing. I wish everyone knew the tune. ❤
Someday Chef John will finally do a recipe in the slow cooker
He's got a whole playlist of them.
Or maybe compilation in single video form
Oh my goodness! This looks so delicious. Can you tell me how you have a pork shoulder with little fat? I don’t make pernir anymore because it’s so fatty.
dude you are the rooflemonger of food
You need to make a Cuban sandwich with the leftover pork.
Chef John casually ruining my diet once more... XD
Could you blend the juices with the onions to make a gravy or dipping au jus? Just asking because whenever I bake a roast I put onions in and they always taste funky when it's done if I put them on top of the meat before serving. Thank you for your great recipes Chef!
Can you do a Chicken Katsu & Japanese Curry video please!?
Chef John is a master baster. Respect!
Its been a couple months since I've annoyed my Vegan neighbors on my floor. Thanks Chef.
We got silicon bags to replace the disposable baggies, best of both worlds.
Woah that looks amazeballs!!!
You’re gonna have to pay the devil to get the smell of those spices out of that plastic container. I would use ceramic or glass, but I prefer a Ziploc!
Looks great! Now all we need is arroz con gandules and pasteles, haha.