I just wanted to point out to anyone who might make the Cuban Pork Roast

O

orchid

Well-known member
that I posted up above that I added an update to it. Here is what I added:

IMPORTANT UPDATE:

I put ALL of the marinade in the pan at the start. This becomes a delicious "juice" to pour over the pork chunks. There will be a lot of fat on it so I removed as much as possible until there was just a very small amount still on top. I then used a paper towel to just pick up what remained. So delicious! To serve the next day I just let the meat come to room temperature and then reheat the juice to pour over. I also didn't remove the cover to brown the last 30 minutes. It just seems that that browned meat layer on top is dryish. We like the really juicy tender meat underneath so why brown it. This was beyond delicious!

 
This whole thread reminds me of the help Moyn gave me when I was looking for a recipe...

...for Cuban Mojo marinade. This current recipe is similar to the one I developed with Moyn's help.

This marinade is delicious on beef and chicken too!

We marinate boneless/skinless chicken breasts over night and then grill them. Juicy on the inside, wonderfully caramelized on the outside... they rock.

Maria D. posted this version I had written once I tweaked the recipe to my taste. (See link)

Michael

http://eat.at/swap/forum16/26_Moyns_Mojo_Marinade

 
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