What is mojo pork? NM

• What foods are native to your area of the country - just curious
  • Fluff is still sold in PA. In my area, - Backwards typist
  • In Memphissippi here...tomato sandwiches are - -Jade sm
    • I love tomatoes and may sandwich....sm - Anonymous
      • That should be mayo....nm - Anonymous
    • Absolutely love tomato and Vidalia onion sandwiches. - (NM)
  • Tampa here - Cuban sandwiches, deviled crab, Mojo - HappyFlaMT
    • What is mojo pork? NM - Jennifer
      • Mojo criollo marinade - citrus, garlic, & onion sm - HappyFlaMT
        • Hubby from Tampa - Me again
          • Does he like Uncle John's sausage? sm - HappyFlaMT
  • Here in SE Pennsylvania - Old part-timer
  • Well, here in RI we have... - Yum Yum
  • Arthur Bryant's BBQ, No offense to you TN'ians but ya can't beat KC BBQ! - RockinMT
    • I agree! KC is much better than the "ketchup" in TN! - -Jade nm
  • Babecue Grippo chips - anon
  • native foods - MissMT
    • Sounds like Tennessee -nm - Wondering
  • yummy food - southernMT
    • Don't forget................ sm - m
  • Rice-A-Roni, the San Francisco treat! - ;D ----- nm
  • I live in TN but originally from Rochester, NY we can't get Zweigles Red or White hotdogs, sm - bandmom
    • Zweigle's are available online - check their website - Deb
    • Vacationed once in Rochester area - Old part-timer
  • Green and red chili!!! - Happy MT Robin
    • New to New Mexico and have fallen in - chiles
  • Not originally from the south, so imagine my surprise when I saw them selling - sm - ALgirl
    • In Michigan we have . . . - OldMT
      • originally Michigan now living in the sm - MT30+
        • Livonia, not too far. sm - OldMT
          • I have family in Livonia, Highland, - MT30+
    • What about boiled peanuts? I am... - Kendra
      • If they are boiled in crab boil and nice and spicy they are delish! - MSMT
        • yeah, just not for me, but crawfish... - Kendra
          • Oh yeah! Love them crawfish! - MSMT
      • I'm in north MS, I saw a bag of fried peanuts in... - -Jade nm
      • Originally from south and you have ate 2 more times than me - Southern Lady
        • That was a smart call. NM - Kendra
    • Tom's Hot Pork Skins, yummy! - you don't know what you're missing
      • Cracklins and pork skins are 2 different things - Southern lady
        • Cracklins have a little more meat attached, only difference. - nm
          • What difference I see - Southern Lady
            • Well, butter my butt and call me a biscuit - sm - ALgirl
    • Oh goodness I forgot about those sm - MT30+...now living in the south
    • Southern here, cracklins sold in lower income stores usually - Answers
      • Uncooked whole tomatoes on pizza - LinK
        • My ultimate favorite pizza - SAM
          • The pizza I had in Buffalo was supposedly - My answers
        • I love bruchetta - only wish those were how that tasted - Answers
  • in the south we still have FLUFF! sm - MT30+
    • We have Fluff - LinK
  • __________, but - I prefer country ham

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Are they always like that?  I mean, stuck together like glue?!  So cute!  All these kitty pictures really have me missing my old guy...even if he always hissed and growled at me when I tried to get some lovin' out of him.  I'm thinking I'll be making a trip to the shelter tomorrow...saw a thing on the news they are over capacity with cats.  Lots of folks surrendering their pets because it's either fuel or food and the pets lose.  Give 'em a big hug for me!

I can get it at my local grocery stores and use it on pork loin or chicken, and I have even found a fresh sausage with the flavor already added to it. Very good with yellow rice, black beans, and peas.

Are you browning/searing it before you do any cooking with it?  That sometimes can make a difference - even if you're going to put it in the crockpot or cook it in the oven.  Try searing it in a pan with a little bit of olive oil and then putting it in the oven or crockpot.  This gives it another layer of flavor with the carmelization on the outside, but it also helps keep the juices in.

Hi,

Quite a few years back, I had a recipe I can no longer find at home or on the internet, which is where I believe I first found it.

It's for Cuban slow roasted pork with mojo sauce. The recipe's instructions called for putting the roast in the oven on very low heat for at least 24 hours. (I've found a similar one on Epicurious, but would prefer to re-find the one I originally used).

Sound familiar? If so, can you point me in the right direction?

Thanks.