Cuban Pork Roast with Mojo Crillo by Elizabeth Baird

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.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about	-
cal	352
pro	34 g
total fat	22 g
sat. fat	6 g
carb	3 g
fibre	trace
chol	89 mg
sodium	151 mg
% RDI:	-
calcium	4%
iron	13%
vit C	12%
folate	4%

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.