For 8 servings
For the Mojo:
(makes 1/2 Gallon)
4 Cups Canola Oil
1/2 Cup Fresh Garlic Finely Diced
1 teaspoon Scotch Bonnet Pepper Finely Diced
2 Tablespoons Jalapenos Finely Diced
1/2 Cup Toasted and Fresh Ground Cumin
1/2 Cup Toasted and Fresh Ground Coriander
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Toasted Fresh Ground Black Pepper
5 Cups Fresh Squeezed Orange Juice
1/2 Cup Sherry Vinegar
1 1/2 Cups Chopped Fresh Cilantro
1- In a heavy bottomed saucepan, heat the oil until hot but not boiling (approx 175 degrees).
2- In a stainless bowl, combine the Garlic, Chilies, Cumin, Coriander, Cumin, Salt and Pepper.
3- Pour the warm oil over this mixture and let cool to room temperature.
4- In a heavy bottomed saucepan, reduce 2 Cups of the Orange Juice down to one half Cup.
5- Cool the Orange Juice to room temperature.
6- Whisk into the oil mix, the Vinegar, Orange Juices and fresh herbs.
7- Put in a blender to blend smooth.
NOTE: Scotch Bonnet Peppers can be found at specialty produce stores or gourmet grocery stores such as Whole Foods.
NOTE: Always wear rubber gloves when cutting and handling Chilies.
For the Pork:
5 lbs Pork Butts each cubed into 6 pieces.
1- Trim just a little bit of the fat off the outer Pork Butts
2- Cut down the middle and then split each half into thirds.
For the Spice Rub:
2 Tablespoons Toasted and Fresh Ground Cumin Seeds
1 1/2 Tablespoons Toasted and Fresh Ground Black Peppercorns
1Tablespoon Toasted and Fresh Ground Coriander Seeds
1 Tablespoon Sugar
1 Tablespoon Kosher Salt
1 Tablespoon Paprika
2 Tablespoons Dried Chile Molido
1- In a dry saute 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.
2- Grind in a spice or coffee grinder.
3- Mix together with the other spices.
Dried Chile Molido or Chile mix can be found at most Spice stores. A good source is Penzeys Spices in Wisconsin-(penzeys.com or 800-721-7787)
1- Liberally spice rub the pork, and place on a pan topped with parchment paper in the refrigerator overnight.
2- The next day, put the pork in plastic bag, add 4 cups of the mojo, and marinate overnight.
3- On the third day, pre-heat a non-convection oven to 300 degrees.
4- Place the pork in a baking or braising pan, add 2 more cups of the mojo and 6-8 cups of water, to cover the pork in liquid and tent with aluminum foil.
5- Cook for approximately 4-5 hours, depending on the size of the pork pieces and they are done when they reach an internal temperature of 165 degrees.
6- Check the pork during the cooking process and add a little water if the liquid is reducing too much. 7- Check the internal temperature of the pork at regular intervals after about 1 1/2 hours.
8- To serve place pieces of the Pork over Coconut Rice with Black Beans and Plantains and spoon Mojo sauce over and around the Pork.