Recipe of the Week

Posted on May 13th, 2010 by host

Cuban Roast Pork With Mojo Criollo


  • 1 (10-13 lb)  pork butt roast, not trimmed of fat
  • 2 head of grated fresh garlic
  • 2 tablespoons dried cumin
  • 2 tablespoons crushed dried oregano
  • 2 tablespoon kosher salt
  • 2 teaspoon freshly grated black pepper
  • 8 oranges, juice of, Valencia
  • 6 limes, juice of
  • 1/2 cup blood orange juice (juice of 2 oranges) (optional)
  • 1/2 cup red wine
  • 4 tablespoons light tasting olive oil, plus
  • 1/2 cup light tasting olive oil
  • 2 medium yellow onions, sliced and separated into 1/4 inch thick rings
  • 2 medium yellow onions, sliced and separated into 1/4 inch thick rings


1.      Combine 1/2 of the grated garlic, all of the dried oregano & cumin, 2 T 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 T 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 in a roasting pan, cover with foil, and roast until it reaches an internal temperature of 145 F;  it must become fork tender (fork should come out easily when pressed into roast and pulled out).

7.      Remove roast from oven and let it rest for 20 minutes, then pull the blade bone from the end of the roast out with your hand.  It’s now ready to carve. With a sharp knife, thinly carve end to end.

8.      To 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.

Serves: 8-10 people

Elegant Cherry Glaze


  • 1 Pint Fresh New Cherries
  • 1 15 oz can Dark Sweet Cherries
  • 1 Tbsp Cornstarch
  • 1 Tbsp Lemon Juice
  • ¼ Tsp Ground Cinnamon
  • ½ cup Granulated Sugar
  • 1 cup Cherry Preserves


1.    Combine reserved cherry syrup, cornstarch, lemon juice, granulated sugar, and cinnamon.
2.    In a small saucepan cook over medium heat, stirring constantly; until mixture is thickened.
3.    Add fresh new cherries, dark sweet cherries and cherry preserves to saucepan.
4.    Serve sauce warm over sliced Roast Pork Butt.
5.    Garnish with fresh Cherries.

Serves: Will make 8-10 portions for a 10-13 lb Roast Pork Butt.

Grilled Pineapple – How To Grill Pineapple


  • 1 large ripe pineapple
  • 3 tablespoons honey
  • 1 tablespoon freshly-squeezed lemon or lime juice
  • 1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don’t overcook, or they’ll turn mushy.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Recipes | May 13th, 2010