Cuban-Style Barbecued Pulled Pork with Mojo Sauce
(from Bethany’s recipe box)
Mojo sauce (recipe follows; makes 1 generous cup) is a citrus-flavored Cuban sauce served with pork. Rice with black beans is an excellent accompaniment to this dish. The use of wood for flavoring is not traditional in this dish and can be omitted if you prefer to keep the emphasis on the pork and seasonings.
Mojo Sauce
Makes 1 generous cup
Source: ATK, Season 6: Pulled Pork and Cornbread (createtv.com)
Categories: Meat
Ingredients
- Cuban-Style Barbecued Pulled Pork:
- 9 medium garlic cloves, minced or pressed through a garlic press (about 3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 2 teaspoons brown sugar
- 1 1/2 teaspoons ground black pepper
- Mojo Sauce:
- 1/2 cup extra-virgin olive oil
- 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
- 1/2 teaspoon ground cumin
- 1/2 cup orange juice
- 1/4 cup juice from 4 limes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
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For the Cuban-Style Barbecued Pulled Pork: Mix ingredients together in a small bowl. Follow the recipe for Barbecued Pulled Pork (charcoal or gas), replacing the Dry Rub for Barbecue with the garlic mixture. Proceed with the recipe, omitting the barbecue sauce. To serve, pass Mojo Sauce separately with the pulled pork.
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For the Mojo Sauce: Heat the oil in a small, deep saucepan over medium heat until shimmering. Add the garlic and cumin and cook until fragrant but not browned, 30 to 45 seconds.
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Remove the pan from the heat and add the orange juice, lime juice, salt, and pepper carefully, as the mixture may splatter. Place the pan back on the heat, bring to a simmer, and cook for 1 minute. Remove the pan from the heat and cool the sauce to room temperature. (The sauce can be refrigerated in an airtight container for up to 3 days.)