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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Don't mess with Mojo. Viva Cuba Libre! Ingredients:
4 lb pork roast such as pork loin or pork tri-tip |
marinade paste |
3 t. ground cumin |
3 t. chili powder |
1 t. mexican salsa picante like tapatio |
2 t. crushed garlic |
1/2 t. ground allspice |
1/2 t. ground cloves |
2. t. ground coriander |
1 t. dark brown sugar |
1/2 t. salt |
2-3 t. olive oil to make into a paste |
2-3 t. soft butter or light butter |
mojo sauce |
2 c. orange juice |
1/2 c. lime juice |
1/3 c. dark brown sugar |
1 t. crushed garlic |
1/3 c. dark rum |
Directions:
1. Prepare paste combining all ingredients, and enough olive oil to make it into a thick paste. Rinse and pat dry roast. Reserve 2 T. paste. Cover the roast on both sides with the remainder. Put in baking pan. Allow to sit in refrigerator 90 minutes, and outside the refrigerator 30 minutes. When you remove the meat from the fridge, make the sauce. Take 2 T. of the reserved paste and add the other ingredients in a small sauce pan. Bring to a boil and simmer for about 30 minutes, stirring often, to make till sauce if reduced by half.
2. Pre-heat oven to 350 degrees. Cover roast with soft butter. Pour 1/3 of sauce over. Bake for 45 minutes, pouring remaining sauce over as a baste.
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