Cuban Pork Roast with Mojo Crillo

By The Canadian Living Test Kitchen

106 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	352352 cal
pro	34 g34g pro
total fat	22 g22g total fat
sat. fat	6 g6g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	89 mg89mg chol
sodium	151 mg151mg sodium
% RDI:	-
calcium	44 calcium
iron	1313 iron
vit C	1212 vit C
folate	44 folate

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If we close our eyes, the memories of mojo — citrus juice sauce spiked with garlic and cumin — drizzled over spit-roasted pork are as alive as when we tasted it in Cuba. We've recreated the experience with a roast marinated in these ingredients and served with its own drippings. Cubans would use 1 cup (250 mL) sour orange juice from Seville oranges, but because they are impossible to find out-of-season in Canada, we have substituted lime and lemon juice. Be sure to use a roast with the backbone removed or ask the butcher to remove it for you. The slices are neater than if the butcher simply cuts between the chops.

Ingredients

1 1pork rib roast rackpork rib roast racks, (4 lb/2 kg, about 8 ribs)
2 cloves garlic , slivered2 2cloves garlic, slivered
1/2 cup orange juice 1/2 1/2cup cuporange juice
1/4 cup lime juice 1/4 1/4cup cuplime juice
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 1tsp tspeach dried oregano, ground cumin and pepper
3/4 cup sodium-reduced chicken stock 3/4 3/4cup cupsodium-reduced chicken stock

Preparation

Cut several slits around pork; insert garlic. Place roast in large resealable plastic bag. In glass measure, whisk together orange, lime and lemon juices, oil, oregano, cumin and pepper; pour over pork and seal bag. Place in large bowl and refrigerate for at least 8 hours or for up to 24 hours, turning occasionally.

Place roast and marinade in roasting pan; cover and roast in 325°F (160°C) oven for 1 hour. Uncover and roast, basting several times, until meat thermometer registers 160°F (70°C), about 1 hour. Broil until golden brown, about 3 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing between ribs.

Meanwhile, skim fat from pan juices; add enough of the chicken stock to make about 1-1/4 cups (300 mL), adding more for less tangy sauce, if desired. Keep warm until serving with roast.

Source : Canadian Living Magazine: April 2006