I think our Gourmet Club has officially turned into a Global Adventure Club.
I’m sure we’ll think of a more catchy title than that, but first things first.
For the past six years, Hubby and I have done this foodie group with food obsessed friends. I won’t rave on, as I’ve already gabbed about the awesomeness of Gourmet Club here and here. Recipes included 🙂
Anyways. Our frou frou foodie dinners have evolved into eating our way around the world…
We still put on our [totally persnickety] chef’s hats for the fun of it. But now our jam is culturally themed dinners.
You go, Internet. It’s ridiculous fun replicating dishes from global cooks.
The food is delish, the adventure is a thrill, and the friendships are incredible.
Not to mention there’s some serious sommelier action going on, which doesn’t hurt at all 🙂
So obvi where I’m taking y’all with this.
Our last group dinner was all-out Cuban. We did everything from Papas Rellenas (fried stuffed potatoes?!) to Arroz con Leche. Yuuummmmm. Still salivating.
I made this tasty Cuban Braised Pork with Mojo Sauce. It was so tender, the meat would have fallen right off the bone had there been any bones.
It’s basically a Cuban version of pulled pork, immersed in a bright citrus sauce that’s knockout good.
Have no fear with the Mojo. It’s surprisingly easy.
Once you’ve thrown all the ingredients into the blender, it’s good to go. The braised pork is so simple, it’s hard to believe how something so unfussy could turn out that flavorful.
The whole family will dance for this dish. Pair it with rice or potatoes for a delicious meal.
I have to say it.
Get your mojo on.
Cuban Braised Pork with Mojo Sauce
For Mojo Sauce:
- ½ cup olive oil
- ¾ cup plus 2 TB freshly squeezed lime juice
- ¾ cup freshly squeezed orange juice
- ½ cup chopped fresh cilantro
- 8 garlic cloves, minced
- 1 TB grated orange peel
- 1 TB dried oregano
- 1 ½ tsp ground cumin
- 1 ½ tsp table salt
- 1 ½ tsp freshly ground black pepper
For the Pork:
- 5 ½ lbs boneless country style pork ribs, excess fat trimmed, cut into 2-3 inch pieces
- 2 cans, 14 oz each regular chicken broth
- 1 large whole head of garlic, peeled and chopped
- 2 bay leaves
- 1 tsp table salt
- 1 tsp freshly ground black pepper
- 2 TB olive oil
- 1 large onion, thinly sliced
- Prepare the Mojo sauce by placing all sauce ingredients in a blender. Puree until sauce is smooth and creamy. Set aside.
- Preheat oven to 400F with rack on lower middle. In an oven proof heavy pot (Dutch oven works well) combine pork, broth, two-thirds of the garlic, bay leaves, salt, and pepper. cover tightly and bake 1.5 hours or until pork is very tender. Use slotted spoon to transfer pork to a bowl. Boil the liquid i pot until it's reduced to 1.5 cups, about 30 min. Return pork to pot, add 1/4 cup of the mojo sauce, and simmer 5 minutes.
- Meanwhile, in a heavy large skillet over medium high heat, add oil, onion, and rest of garlic. Saute until onions are tender, 12 min. Season with a dash of salt and pepper to taste.
- Transfer pork to serving individual plates. Spoon pan juices over pork. Top with onion mixture, and drizzle with remaining Mojo sauce.
Did you make this?
Leave a comment below and tag @chewoutloud on Instagram
Source: Chew Out Loud, adapted from Bon Appetit
Here are a few other fantastic pork recipes your family will love:
- Slow Cooker Pork Loin. Just set it and forget it. Then gather around the most tender slow cooker pork loin ever.
- BBQ Smoky Pulled Pork. This slow cooker version is absolutely delish, and hits the spot all year round.
- Quick ‘n Easy Maple Glazed Pork Chops. Seriously easy and 120% delicious. Sure to become a family favorite.
- Carnitas (Mexican Pulled Pork) – this pork makes my favorite tacos in the world. It’s a fail proof recipe.