Ingredients
for the mojo:
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6 cloves fresh garlic, diced
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1½ tbsp jalapenos, diced
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¼ cup toasted and fresh ground cumin
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¼ cup toasted and fresh ground coriander
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1½ cups fresh squeezed orange juice
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1 tbsp sherry vinegar
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1/8 cup chopped fresh cilantro
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1/8 cup chopped fresh italian parsley
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½ tsp kosher salt
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1 tbsp toasted fresh ground black pepper
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1 cup canola oil
for the pork:
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4 lbs pork butts cubed into 6 pieces
for the spice rub:
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2 tbsp toasted and fresh ground cumin seeds
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1½ tbsp toasted and fresh ground black peppercorns
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1 tbsp toasted and fresh ground coriander seeds
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1 tbsp sugar
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½ tbsp kosher salt
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1 tbsp paprika
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1 tbsp dried chile molido
Directions
for the mojo:
In a saucepan heat the oil until hot but not boiling (approx 175 degrees). In a stainless bowl, combine the garlic, chilies, cumin, coriander, salt and pepper. Pour the warm oil over this mixture and let cool to room temperature. Whisk in the vinegar, lime Juice and fresh herbs. Put in a blender to blend smooth.
for the spice rub:
In a dry sauté pan, toast the cumin, black peppercorns and the coriander for a few minutes over medium heat until just a little puff of smoke starts to appear and then grind in a spice or coffee grinder.
Mix together with the other spices.
to assemble:
Spice Rub the pork and keep in the refrigerator overnight covered with parchment paper.
The next day put the pork in a bag an add ½ of the mojo and marinate overnight.
Slow roast the pork in a 280 degree oven until it reaches an internal temperature of 165 degrees and is soft and easily shredded.
Cool and shred, or cut into chunks and serve with rice, beans and more mojo as a sauce.
Recipe Note
Dried chile molido or chile mix can be found at most spice stores.
Copyright 2016 Randy Zweiban
Vanilla Buckner on
Tried it and it was 😋😋😋😋. Thanks 😁.