#mojopork

This Mojo Pork Tenderloin recipe lets you enjoy the bright flavors of Cuban food. Pork tenderloins are marinated in a sour mix of garlic, spices, fresh orange and lime juice, and then grilled until they are just right. The pork is then juicy and full of flavor, and it goes well with a lot of different sides. This dish is sure to impress whether you're having a summer barbecue or just want a taste of the tropics!

Ingredients: 2 pork tenderloins about 1 lb each. 1/4 cup olive oil. 1/4 cup fresh orange juice. 1/4 cup fresh lime juice. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. Chopped fresh cilantro, for garnish.

Instructions: In a small bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and pepper. Place the pork tenderloins in a shallow dish or resealable plastic bag. Pour the marinade over the pork, turning to coat. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove the pork tenderloins from the marinade and discard any excess marinade. Grill the pork tenderloins for 15-20 minutes, turning occasionally, until the internal temperature reaches 145F 63C. Remove the pork from the grill and let it rest for 5 minutes before slicing. Slice the pork tenderloins and garnish with chopped fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Slow Roasted Lechon Asado Cuban Mojo Pork Shoulder will take you back to the real flavors of Cuba. The slow roasting and citrusy marinade make the meat tender and full of flavor, making it perfect for a holiday feast.

Ingredients: 4-5 pounds Pork shoulder, bone-in. 1 cup Orange juice. 1/2 cup Lime juice. 1/4 cup Olive oil. 8 cloves Garlic, minced. 1 tablespoon Cumin powder. 1 tablespoon Oregano, dried. 1 teaspoon Smoked paprika. . 1/2 cup Fresh cilantro, chopped for garnish.

Instructions: Mix orange juice, lime juice, olive oil, garlic powder, cumin powder, dried oregano, smoked paprika, salt, and pepper in a bowl. This will make the marinade. Put the pork shoulder in a large plastic bag that can be closed again or a shallow dish. Pour the marinade over the pork shoulder and make sure it's well covered. Put the mixture in the fridge for at least four hours, or better yet, overnight. Turn on your oven and heat it up to 325F 163C. After taking the pork out of the fridge, let it sit out for 30 minutes to warm up. Pour the marinade over the pork that has been put in a roasting pan. Before you put the pork in the oven, heat it up. Roast it for three to four hours, or until the internal temperature reaches 190F 88C. Every hour, baste the pork with the pan juices. After cooking, let the pork rest for 15 to 20 minutes before cutting it up. Serve the slices of Slow Roasted Lechon Asado Cuban Mojo Pork Shoulder with fresh cilantro on top. Feel free to enjoy the full, tasty taste of this traditional Cuban dish!

Prep Time: 300 minutes

Cook Time: 240 minutes