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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine 1/2 of the grated garlic, all of the dried oregano, 2 teaspoons salt and the pepper into a paste. | 2. Score the trimmed roast with a knife point and rub the paste into the roast, then place roast in a gallon freezer bag or other dish/container that will fit in the refrigerator. | 3. Pour juice of 3 oranges, juice of 3 limes, the red wine, and 2 teaspoons of the lite olive oil over the roast, seal bag and turn the bag several times to combine the ingredients. | 4. Place in refrigerator for at least 3 hours, or the day before you plan to serve. | 5. Heat oven to 350°F. | 6. Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut- it must become fork tender. | 7. Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices- it's ready to serve. | 8. Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup). | 9. Put the rest of the fresh grated garlic, 1 teaspoon kosher salt, juice of 3 limes and juice of 5 oranges and the optional juice of 2 blood oranges over the onions, press down to make sure onions are submerged in the juice. | 10. Allow the onions to marinate in this mixture for at least 20 minutes (important step). | 11. Heat 1/4 cup of the lite olive oil in a skillet. | 12. Quickly and carefully, pour the onions and all the juices into the hot oil and"stir fry" for about 2 to 3 minutes, just to soften the onions. | 13. Pour the Mojo into a serving dish and serve with the roast on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	1			1047.2024	0.0	122.4456	58.0268
garlic	1		grated	4.47	0.9918	0.1908	0.015
oregano	2	tablespoons	crushed dried	15.9	4.1352	0.54	0.2568
kosher salt	1	tablespoon		-	-	-	-
pepper	1	teaspoon	grated	0.6208	0.14400000000000002	0.0267	0.0053
orange juice	8			892.8	206.33599999999998	13.888	3.968
lime juice	6			22.6875	7.6412	0.3812	0.0635
orange juice	1/2	cup	blood	892.8	206.33599999999998	13.888	3.968
red wine	1/4	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
olive oil	1/4	cup		238.68	0.0	0.0	27.0
yellow onion	1		sliced separated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.