from Chef Randy Zweiban of Province – Chicago, IL
Yield: 8 Servings
Mojo:
1 quart canola oil
1/2 cup finely diced garlic
1 teaspoon finely diced scotch bonnet chilies
2 tablespoons finely diced jalapenos
1/2 cup toasted ground cumin
1/2 cup toasted ground coriander
1 1/2 tablespoons kosher salt
1 1/2 tablespoons toasted ground black pepper
1 1/4 quarts freshly squeezed orange juice
1/2 cup sherry vinegar
1 1/2 cups chopped cilantro
Spice Rub:
2 tablespoons toasted ground cumin
1 1/2 tablespoons toasted ground black peppercorns
1 tablespoon toasted ground coriander
1 tablespoon paprika
2 tablespoons dried chile molido
1 tablespoon sugar
1 tablespoon kosher salt
Pork:
5 pounds pork butt
To Serve:
Coconut rice
Black beans
Fried plantains
For the Mojo:
In a heavy bottomed saucepan, heat the oil until hot but not boiling (approx 175°F). In a stainless bowl, combine the garlic, chilies, cumin, coriander, salt, and pepper. Pour the warm oil over this mixture and cool to room temperature. In a heavy bottomed saucepan, reduce 2 cups of the orange juice down to 1/2 cup. Cool to room temperature. Whisk the orange juice into the oil mixture, then whisk in the vinegar, and cilantro. Blend until smooth.
For the Spice Rub:
Mix the spices, sugar, and salt together.
For the Pork:
Trim just a little bit of the fat off the outer pork butt. Cut down the middle and then split each half into thirds. Liberally rub the pork with the spice rub, and place in a parchment-lined hotel pan in the refrigerator overnight.
The next day, put the pork in plastic bag, add 1 quart of the mojo, and marinate overnight.
On the third day, preheat a non-convection oven to 300°F. Place the pork in a baking or braising pan, add 1 pint of the mojo and 1 1/2 to 2 quarts of water, to cover the pork in liquid and tent with aluminum foil. Cook for approximately 4 to 5 hours, depending on the size of the pork pieces. They are done when they reach an internal temperature of 165°F. Check the pork during the cooking process and add a little water if the liquid is reducing too much. Check the internal temperature of the pork at regular intervals after about 1 1/2 hours.
To Serve:
Place pieces of the pork over coconut rice with black beans and plantains and spoon mojo sauce over and around the pork.