Making mojo pork in a Dutch oven is a great idea! Mojo pork, a traditional Cuban dish, is marinated in a citrusy, garlicky sauce and slow-cooked until tender. Here’s a simple recipe for making mojo pork in a Dutch oven. A dutch oven is a great way to make simple and delicious meals.

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Dutch Oven Mojo Pork

Making mojo pork in a Dutch oven is a great idea! Mojo pork, a traditional Cuban dish, is marinated in a citrusy, garlicky sauce and slow-cooked until tender. Here’s a simple recipe for making mojo pork in a Dutch oven:

Ingredients
  

  • – 3-4 pounds pork shoulder also known as pork butt, trimmed of excess fat and cut into large chunks
  • – 1 cup orange juice
  • – 1/2 cup lime juice
  • – Zest of 1 orange and 1 lime
  • – 8 cloves garlic minced
  • – 1 teaspoon ground cumin
  • – 1 teaspoon dried oregano
  • – 1 teaspoon salt
  • – 1/2 teaspoon black pepper
  • – 1/4 cup olive oil
  • – 1 onion thinly sliced
  • – 1 jalapeño pepper seeded and minced (optional, for heat)
  • – Fresh cilantro chopped (for garnish)
  • – Lime wedges for serving

Instructions
 

  • Marinate: In a large bowl, combine orange juice, lime juice, orange zest, lime zest, minced garlic, ground cumin, dried oregano, salt, pepper, and olive oil. Mix well. Place the pork chunks in the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
  • Preheat the Dutch Oven: Preheat your oven to 325°F (160°C). Remove the marinated pork from the refrigerator and let it come to room temperature while you prepare the Dutch oven.
  • Sear the Pork: Heat the Dutch oven over medium-high heat on the stovetop. Add a little oil if needed. Once the Dutch oven is hot, sear the marinated pork pieces in batches until they are browned on all sides. This step helps to develop flavor.
  • Cook the Pork: Once all the pork pieces are seared, return them all to the Dutch oven. Add sliced onions and minced jalapeño pepper (if using) to the Dutch oven, distributing them evenly around the pork. Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the pork for about 3 to 4 hours, or until the meat is very tender and easily shreds with a fork.
  • Serve! Once the pork is done, remove it from the oven. Use two forks to shred the pork into bite-sized pieces. Serve the mojo pork hot, garnished with chopped cilantro and lime wedges on the side.

Ingredients:

  • 3-4 pounds pork shoulder (also known as pork butt), trimmed of excess fat and cut into large chunks
  • 1 cup orange juice
  • 1/2 cup lime juice
  • Zest of 1 orange and 1 lime
  • 8 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 onion, thinly sliced
  • 1 jalapeño pepper, seeded and minced (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

Marinate the Pork:

    • In a large bowl, combine orange juice, lime juice, orange zest, lime zest, minced garlic, ground cumin, dried oregano, salt, pepper, and olive oil. Mix well.
    • Place the pork chunks in the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.

    Preheat the Dutch Oven:

      • Preheat your oven to 325°F (160°C).
      • Remove the marinated pork from the refrigerator and let it come to room temperature while you prepare the Dutch oven.

      Sear the Pork:

        • Heat the Dutch oven over medium-high heat on the stovetop. Add a little oil if needed.
        • Once the Dutch oven is hot, sear the marinated pork pieces in batches until they are browned on all sides. This step helps to develop flavor.

        Cook the Pork:

          • Once all the pork pieces are seared, return them all to the Dutch oven.
          • Add sliced onion and minced jalapeño pepper (if using) to the Dutch oven, distributing them evenly around the pork.
          • Cover the Dutch oven with its lid and transfer it to the preheated oven.
          • Cook the pork for about 3 to 4 hours, or until the meat is very tender and easily shreds with a fork.

          Serve:

            • Once the pork is done, remove it from the oven.
            • Use two forks to shred the pork into bite-sized pieces.
            • Serve the mojo pork hot, garnished with chopped cilantro and lime wedges on the side.

            Enjoy your delicious mojo pork made in a Dutch oven! It pairs wonderfully with rice, beans, or warm tortillas.

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