Mojo Roasted Pork

Rated 5.0 stars by 1 users

Servings

6-8

Author:

Olivelle

Pork shoulder is marinated in lively mix of fresh cilantro, orange juice, garlic, Key Lime Olive Oil, Mojito Balsamic, and Mojo Citrus Seasoning Salt. Cooks until extra tender, this pork is then shredded and pairs perfectly with rice and beans or on a Cubano Sandwich.

Ingredients

1 bunch Cilantro leaves
1/4 cup plus 1 tbsp Key Lime Infused Olive Oil
1/4 cup plus 1 tbsp Mojito White Barrel Aged Balsamic
4 large cloves Garlic
1 tbsp Mojo Citrus Seasoning Salt, plus more for seasoning
3 Oranges zested and juiced
2-3 lbs Pork Shoulder
1-2 cups Chicken Stock, if needed

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Directions

To a blender add cilantro, 1/4 cup Key Lime Olive Oil, 1/4 cup Mojito Balsamic, 1 tbsp Mojo Citrus Seasoning Salt, orange zest and juice. Blend until cilantro is finely chopped.
Add pork to a Ziploc bag and pour marinade over it. Marinate overnight preferably, but at least on hour.
Preheat the oven to 450F. Add pork to dutch oven with marinade. If needed, pour enough chicken stock into the pot that the pork is covered halfway up in liquid.
Transfer to the oven and cook uncovered for 15 minutes, then lower the heat to 350F and cover the pork with a lid. Cook the pork, turning every half hour, until the pork is cooked through and tender, about 3 hours.
Let rest 15 minutes before shredding. Toss pork in 1 tbsp Key Lime Olive Oil and 1 tbsp Mojito Balsamic. Season to taste with more freshly ground Mojo Citrus Seasoning Salt in needed.

October 2023

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Pasta Rolling $65 Tuesday October 3rd 6-7:30

There is nothing better than fresh pasta, and it is easier than you think to whip up! We will work together on creating some beautiful noodles.

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White Wine Dough: Italian Sausage and Ricotta Cheese-Filled Tortellini with Walnut Sauce

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Date night Fall-ing in Love Thursday October 5th 6-7:30

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Staying in is the new going out! Open a bottle of wine, put on some tunes and stir together one of these refined but easy recipes.

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Pumpkin apple Bisque

Fall Kale Salad

Cornish Game Hens with bacon and mustard

Braised root Vegetables

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Pumpkin Lovers $65 Friday October 6th 6:30-7

Pumpkin can be so much more than lattes and cinnamon spiked desserts! Join us in creating some tasty dishes starring the fall favorite Gourds.

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Pumpkin overnight oats to take home.

Pumpkin Shrimp Bruschetta

Pumpkin and Pork Cornbread Casserole

Pumpkin Risotto

Pumpkin Pie egg rolls

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Let it Rise, bread baking with Emile Henry Thursday October 12th 6-7:30

The secret to making crispy bread is how it is baked: at high humidity levels, carefully adjusted according to the volume of dough being baked. Emile Henry bread bakers recreate the conditions found in a traditional bread oven, at just the right level of humidity. They ensure your homemade bread comes out baked to perfection, light and airy inside, with a golden, crispy crust.

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Baguettes

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Italian focaccia with Pistachio Pesto

Chicken cassoulet will be served.

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Cooking with Cast Iron Monday October 16th 6-7:30

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Buttery Shrimp with winter salad

Blackened Pork chops

Wild Mushroom and Swiss Dutch baby

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Mummy meatloaf

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Mini Mummy Meatloaf

Caramel Apples

Ladies Night: Looking Gourdeaus Spice Girls! Monday October 30th 6-7:30

A nip is in the air, fall colors are beautiful, and colorful pumpkins and gourds are abundant, join us as we use autumn flavors for a stunning meal.

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Roasted apple and squash salad with greens and cranberries dressed in a pepita vinaigrette.

Spicy butternut squash pizza with cider caramelized Onions

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