#mojosauce

Cuban Nachos are a delicious twist on classic nachos, featuring the flavors of Cuban cuisine. These nachos are loaded with shredded Cuban-style roasted pork, black beans, Swiss cheese, and a zesty mojo sauce for a unique and satisfying snack or appetizer.

Ingredients: 1 bag of tortilla chips. 1 cup of black beans, cooked and drained. 1 cup of shredded Cuban-style roasted pork. 1 cup of shredded Swiss cheese. 1/2 cup of diced pickles. 1/4 cup of diced red onions. 1/4 cup of diced fresh cilantro. 1/4 cup of sour cream. 1/4 cup of Cuban mojo sauce. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Evenly distribute the tortilla chips onto a sizable baking sheet or ovenproof platter. Evenly distribute the Swiss cheese shreds on top of the tortilla chips. After preheating the oven, place the platter inside and bake for approximately five minutes, or until the cheese is bubbling and melted. Take the platter out of the oven and place the shredded Cuban-style roasted pork and cooked black beans on top of the nachos. To reheat the toppings, put the platter back in the oven and bake for a further five minutes. After taking the nachos out of the oven, top them with chopped red onions, chopped pickles, and fresh cilantro. Top the nachos with a drizzle of sour cream and Cuban mojo sauce. To taste, add salt and pepper for seasoning. While still hot, serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Cubano Sandwich comes from Cuba and is made with roasted pork, ham, Swiss cheese, pickles, mustard, and mojo sauce pressed between two pieces of Cuban bread. The mojo sauce gives the sandwich a tangy and citrusy taste that makes it taste even better.

Ingredients: 1 loaf Cuban bread, cut into sandwich-sized pieces. 1 pound roasted pork, thinly sliced. 8 slices ham. 8 slices Swiss cheese. 1 cup dill pickles, thinly sliced. 1/2 cup yellow mustard. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1/4 cup orange juice. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat a panini press or a large skillet over medium heat. In a small bowl, combine minced garlic, orange juice, lime juice, olive oil, salt, and pepper to make the mojo sauce. Slice the Cuban bread pieces in half horizontally and spread mustard and mayonnaise on each half. Layer the bottom half of the bread with roasted pork, ham, Swiss cheese, and pickles. Drizzle mojo sauce over the fillings. Close the sandwiches with the top halves of the bread. Place the sandwiches on the preheated panini press or skillet. Cook for 3-4 minutes on each side until the bread is golden brown and the cheese is melted. Slice the sandwiches diagonally and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes

With this slow-roasted pork shoulder recipe, you can enjoy the rich and savory flavors of Cuban food. The marinade adds citrusy and fragrant spices to the meat, and the mojo sauce gives it a tangy kick. Great for a family reunion or a fun barbecue.

Ingredients: 1 pork shoulder 5-6 lbs. 1 cup orange juice. 1/2 cup lime juice. 1/4 cup lemon juice. 8 cloves garlic, minced. 1 tablespoon cumin. 1 tablespoon oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. Mojo Sauce see instructions.

Instructions: In a bowl, make the marinade by mixing orange juice, lime juice, lemon juice, cumin, oregano, smoked paprika, salt, and pepper. Put the pork shoulder in a big plastic bag that can be closed again and again, and then pour the marinade over it. Put the bag in the fridge for at least four hours or overnight, turning it every now and then. Get your grill or smoker hot, about 250F 120C. Take the pork shoulder out of the sauce and let it cool down at room temperature. Slowly roast the pork shoulder on a smoker or grill for about 6 hours, or until the meat is soft and the internal temperature reaches 195F 90C. To make the Mojo Sauce, mix 1/2 cup of the marinade with more minced garlic, salt, and pepper to taste while the pork is roasting. Take out of the heat and let the pork rest for 15 minutes. Then, use two forks to shred it. Put Mojo Sauce on the side and serve the pork shreds. Enjoy your pork shoulder cooked in the Cuban style!

Prep Time: 15 minutes

Cook Time: 360 minutes

With this slow-roasted pork shoulder recipe, you can enjoy the rich and savory flavors of Cuban food. The marinade adds citrusy and fragrant spices to the meat, and the mojo sauce gives it a tangy kick. Great for a family reunion or a fun barbecue.

Ingredients: 1 pork shoulder 5-6 lbs. 1 cup orange juice. 1/2 cup lime juice. 1/4 cup lemon juice. 8 cloves garlic, minced. 1 tablespoon cumin. 1 tablespoon oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. Mojo Sauce see instructions.

Instructions: In a bowl, make the marinade by mixing orange juice, lime juice, lemon juice, cumin, oregano, smoked paprika, salt, and pepper. Put the pork shoulder in a big plastic bag that can be closed again and again, and then pour the marinade over it. Put the bag in the fridge for at least four hours or overnight, turning it every now and then. Get your grill or smoker hot, about 250F 120C. Take the pork shoulder out of the sauce and let it cool down at room temperature. Slowly roast the pork shoulder on a smoker or grill for about 6 hours, or until the meat is soft and the internal temperature reaches 195F 90C. To make the Mojo Sauce, mix 1/2 cup of the marinade with more minced garlic, salt, and pepper to taste while the pork is roasting. Take out of the heat and let the pork rest for 15 minutes. Then, use two forks to shred it. Put Mojo Sauce on the side and serve the pork shreds. Enjoy your pork shoulder cooked in the Cuban style!

Prep Time: 15 minutes

Cook Time: 360 minutes

With this slow-roasted pork shoulder recipe, you can enjoy the rich and savory flavors of Cuban food. The marinade adds citrusy and fragrant spices to the meat, and the mojo sauce gives it a tangy kick. Great for a family reunion or a fun barbecue.

Ingredients: 1 pork shoulder 5-6 lbs. 1 cup orange juice. 1/2 cup lime juice. 1/4 cup lemon juice. 8 cloves garlic, minced. 1 tablespoon cumin. 1 tablespoon oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. Mojo Sauce see instructions.

Instructions: In a bowl, make the marinade by mixing orange juice, lime juice, lemon juice, cumin, oregano, smoked paprika, salt, and pepper. Put the pork shoulder in a big plastic bag that can be closed again and again, and then pour the marinade over it. Put the bag in the fridge for at least four hours or overnight, turning it every now and then. Get your grill or smoker hot, about 250F 120C. Take the pork shoulder out of the sauce and let it cool down at room temperature. Slowly roast the pork shoulder on a smoker or grill for about 6 hours, or until the meat is soft and the internal temperature reaches 195F 90C. To make the Mojo Sauce, mix 1/2 cup of the marinade with more minced garlic, salt, and pepper to taste while the pork is roasting. Take out of the heat and let the pork rest for 15 minutes. Then, use two forks to shred it. Put Mojo Sauce on the side and serve the pork shreds. Enjoy your pork shoulder cooked in the Cuban style!

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the bold and zesty flavors of Cuba with these Cubano Sandwiches featuring marinated pork slices, ham, Swiss cheese, pickles, and a Mojo sauce made with citrus juices, garlic, and cumin.

Ingredients: 1 lb pork shoulder, thinly sliced. 1/4 cup orange juice. 1/4 cup lime juice. 4 cloves garlic, minced. 1 teaspoon cumin. Salt and pepper to taste. 4 Cuban rolls or baguette, split. 8 slices ham. 8 slices Swiss cheese. Dill pickles, for topping. Yellow mustard, for spreading. 4 tablespoons butter, softened.

Instructions: In a bowl, combine orange juice, lime juice, minced garlic, cumin, salt, and pepper to create the Mojo sauce. Marinate the thinly sliced pork shoulder in the Mojo sauce for at least 30 minutes. Preheat a pan or sandwich press over medium heat. Remove the pork slices from the marinade and cook in the preheated pan until fully cooked and slightly caramelized. Spread softened butter on the split Cuban rolls or baguette slices. Spread yellow mustard on the bottom half of each roll. Layer ham, Swiss cheese, marinated pork slices, and dill pickles on the rolls. Top with the other half of the rolls and spread the outsides with more softened butter. Place the sandwiches in the preheated pan or sandwich press. Cook until the bread is golden brown, and the cheese is melted, pressing down with a spatula occasionally. Once done, remove the sandwiches from the pan, slice in half, and serve with extra Mojo sauce for dipping. Enjoy the vibrant flavors of Cuba with these Cubano Sandwiches with Mojo Sauce!

Prep Time: 40 minutes

Cook Time: 15 minutes