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Cuban Mojo Marinated Pork
Cuban Mojo Marinated Pork

Cuban Mojo Marinated Pork

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Cook Minutes 4 Hr 20 Min
Prep : 15 Min Cook: 4 Hr 5 Min
Mojo, a Cuban pork marinade that's pronounced "moho," is packed with the flavours of dried oregano, fresh cilantro and orange juice. It serves as the base for many dishes, including the roast pork that's used to make the classic Cubano sandwich. This simple version features marinated pork that's baked in the oven to tender perfection. The sliced meat is served over rice topped with the delicious meat juices. This easy low-maintenance Sunday dinner recipe will have everyone asking when you'll make it again.
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pork butt (3 lb./1.4 kg)
1/2 cup Kraft Zesty Italian Dressing
1/2 cup orange juice
8 cloves garlic, minced
4 tsp. Lea & Perrins Worcestershire Sauce
2 tsp. cracked black pepper
2 tsp. dried oregano leaves
2-1/4 cups long-grain white rice, uncooked
1/4 cup tightly packed fresh cilantro, coarsely chopped
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Step 1
Trim and discard excess fat from meat. Use sharp knife to cut 2-inch-deep slits, 2 inches apart, into top and bottom of meat.
Step 2
Mix all remaining ingredients except rice and cilantro until blended. Reserve 1/4 cup dressing mixture for later use. Pour remaining dressing mixture over meat in large resealable plastic bag; seal bag.
Step 3
Refrigerate 3 hours to marinate.
Step 4
Heat oven to 375°F. Heat large heavy skillet sprayed with cooking spray on medium heat. Remove meat from marinade; place meat in hot skillet. Reserve marinade in bag for later use. Cook meat 3 to 4 min. on each side or until evenly browned on all sides.
Step 5
Transfer meat to 13x9-inch baking dish sprayed with cooking spray; pour reserved marinade from bag over meat. Cover.
Step 6
Bake 50 min.
Step 7
Cook rice as directed on package, omitting salt. Meanwhile, pour reserved dressing mixture over meat; bake an additional 15 min. or until done (145°F). Remove meat from oven. Let stand 10 min. Skim and discard any fat that has risen to the top of meat juices with a spoon.
Step 8
Toss hot rice with cilantro. Slice meat. Serve meat over rice mixture drizzled with juices from baking dish.
Kraft Kitchen Tips!
Special Extra
For added flavour, stir 1/2 tsp. ground cumin into dressing mixture before using as directed.
Substitute ground black pepper for the cracked black pepper.
Serving Suggestion
Serve this tangy pork with a side of black beans.
For more flavour, marinate the meat overnight before cooking as directed.
Food Facts
Searing the meat before cooking it helps to seal the moisture in the cooked meat. When searing meat, the meat is added to a hot pan and then cooked until it is browned and can easily be released from the pan. The meat is not turned until the bottom side of the meat is evenly browned.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
30 %
Cholesterol 70 mg
Sodium 170 mg
7 %
Carbohydrate 40 g
Fibre 1 g
Sugars 2 g
Protein 22 g
Vitamin A
0 %
Vitamin C
15 %
4 %
20 %
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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