Tuesday, December 28, 2010

Puerto Rican Mojo Pork

1 boneless pork shoulder roast
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons salt
2 tablespoons minced garlic
2 teaspoons crushed dried oregano
1/2 teaspoon black pepper
3 tablespoons distilled white vinegar
3 tablespoons olive oil
Blend the mojo together and let sit with the pork overnight or up to 24 hours. Roast the Pork with the Mojo, adding water during roasting as needed. Score any fat on the outside of the roast in an X pattern, but do not remove.
Roast at 350 degrees for 6 or 7 hours. Cover with foil for the first 3 hours and uncovered for the last 3. Cook until the roast is falling apart tender.
Serve with black beans, rice and mojo sauce.

Mojo Sauce:
8 cloves garlic
1 Serrano chile
3 T. cilantro
½ c. orange juice
¼ c. lime juice
¼ c. olive oil
Combine together in the blender and serve alongside the pork.

Quick & Easy Yeast Rolls

1/2 c. butter
2 T. sugar
1 t. salt
2 pkg. yeast
2 c. flour
- Combine first 5 ingredients in a large bowl & cut with pastry cutter.
2 eggs - beat in 2 c. measuring cup, fill cup to 2 cup mark
with hot water. Pour over dry mixture.
Slowly add:
3 c. flour
Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.
Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in oven at least 20 min. Remove from oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter.
Yields 16 Rolls in 2-9”x13”