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1
Mojo Marinade: Heat oil in heavy saucepan on medium heat to 175 degrees F. Remove from heat; set aside.
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2
Combine garlic, chilies, cumin, coriander, salt and pepper in stainless steel bowl.
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3
Stir in warm oil; cool to room temperature.
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4
Meanwhile, cook 1 qt.
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5
of the orange juice (or 1 cup of the orange juice for trial recipe) until reduced to 2 cups (or until reduced to 1/2 cup for trial recipe); cool to room temperature.
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6
Whisk remaining 1 qt.
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orange juice (or remaining 1 cup orange juice for trial recipe), reduced orange juice, vinegar and cilantro into oil mixture.
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Add to blender; blend until smooth.
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9
Spice Rub: Cook cumin seeds, peppercorns and coriander seeds in dry saute pan on medium heat just until a little puff of smoke starts to appear and spices give off their aroma, shaking pan frequently.
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10
Transfer to spice or coffee grinder; process until ground.
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11
Mix with paprikas, sugar and salt.
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12
Cut the pork butts in half; cut each half into thirds.
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13
Rub evenly with spice mixture; place in parchment paper-lined sheet pan.
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14
Cover with another piece of parchment paper.
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15
Refrigerate 3 hours.
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16
Divide pork pieces between 4 large resealable plastic bags (or place all the meat in 1 bag for trial recipe).
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17
Pour 1 cup of the Mojo Marinade over pork in each bag.
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18
Reserve and refrigerate remaining marinade.
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Seal bags.
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20
Refrigerate 24 hours, turning occasionally.
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21
Drain pork, discard marinade.
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22
Place pork in braising pan or steam table pan.
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23
Add 1 qt.
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24
of the reserved Mojo Marinade (or 1 cup of the reserved Mojo Marinade for trial recipe) and enough water to completely cover pork (1-1/2 qt.
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25
to 2 qt.)
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(or 3 to 4 cups for trial recipe).
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27
Tent pan with foil.
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28
Bake pork in preheated 300 degrees F-standard oven 3-1/2 to 4 hours or until pork is done (165 degrees F), adding more water if necessary.
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29
Remove pork from pan; cool then shred.
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30
Salad Dressing: Whisk all ingredients until blended.
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31
Refrigerate until ready to assemble salads.
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32
Croutons: Toss bread with oil and spices; spread onto bottom of parchment paper-lined half-sheet pan.
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33
Bake in preheated 350 degrees F-convection oven 3 to 4 min.
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or until light golden.
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35
Cool.
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36
For each serving: Toss 1 cup lettuce, 1/4 cup cheese, 3 Tbsp.
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37
tomatoes, 1-1/2 Tbsp.
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38
pickles and 1 Tbsp.
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39
bacon with 1-1/2 Tbsp.
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40
of the Salad Dressing.
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41
Toss 1/3 cup of the shredded pork with 1/2 Tbsp.
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42
of the Salad Dressing.
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43
Place lettuce mixture on serving plate; top with pork mixture.
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44
Sprinkle 3 Tbsp.
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45
of the Croutons around salad.
