Thursday, September 17, 2015

Pig Roast!

Our friends bought us a La Caja China Roasting Box as a wedding gift. Needless to say, we had a pig roast party put together as fast as we could put the box together! And it was AMAZING! I'll let the pictures say the rest... along with the recipes for the Cuban mojo we injected the pig with and the dry rub (Adobo Crillo).

Cuban Mojo

  • 3 heads garlic, peeled 
  • 1 teaspoon whole black peppercorns 
  • 2 teaspoons coarse salt 
  • 1 cups freshly squeezed sour orange juice
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup pineapple juice 
  • 2 teaspoons oregano 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground bay leaves
Place garlic, peppercorns and salt in a large mortar and grind with a pestle to form a paste. (I did not have a mortar and pestle large enough, so I made fast work of this with my NutriBullet.) Stir in orange, lemon and pineapple juices. Add oregano, cumin and bay leaves; stir to combine. Let stand at least 1 hour before using.

Adobo Criollo

  • 1/2 cup coarse salt 
  • 1/2 cup garlic powder 
  • 1/4 cup onion powder 
  • 1/4 cup ground oregano 
  • 4 teaspoons ground bay leaves 
  • 1 tablespoon ground cumin 
  • 1/2 teaspoon freshly ground black pepper
Mix together all ingredients in an airtight container; cover and let stand at least 12 hours before using.

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