This pork recipe I have had for quite sometime and it is one of my favorite pork recipes to this day! (once you make it you’ll understand)
Recently I was sent a bottle of Grander Panama Rum. Now your probably thinking, “Hey Lil Dab, um thats not bourbon, so what happened to cooking with bourbon?” Well let me tell you, this rum actually has been aged for 8 years in ex-bourbon barrels from Kentucky. (so it totally qualifies) This is one of the most unique products I have had in quite some time, at 90 proof this product may be a rum but it drinks like a bourbon. This is a beautifully matured product and what I love about this is the natural marriage of the rum & the wood, one minute you taste bourbon then in the next sip you remember you’re drinking rum!
Nose: toasted oak, butterscotch, rootbeer, vanilla, cinnamon, baking spices
Taste: rich & buttery with hints of bourbon, vanilla, nutmeg, raisin, mocha latte
Finish: Warm, smooth & long, its like getting a hug!
As soon as I sampled this rum at the Bourbon Classic, I knew exactly the recipe I was going to make with this, Cuban Mojo Pork and showcase it in two different recipes.
If you have never had a Cubano then I’m sorry, you really have been missing out. This sandwich is truly out of this world and packed with so much flavor and texture, you will thank me later!
So to make this sandwich you need the following: 3-4 slices of the Mojo Rum Pork, 4 slices of deli-style ham, 3 slices swiss cheese, yellow mustard, dill pickles, 4 Tbsp. butter and of course some great french bread
Spread the mustard evenly on the inside of the bread, layer on half of the cheese, ham, pork, pickles and the remaining cheese, top with the other slice of bread and butter the outside (top & bottom) of the sandwich. Heat a cast iron skillet (or a non stick skillet) to med-highland place sandwich in the pan. Top with another pan to smooth the sandwich and cook for 2-3 mins, flip and repeat. Remove once golden brown & the cheese has melted. Serve immediately
True Street Tacos are a thing of beauty and one of my favorite things ever! But then who doesn’t like tacos!? (we might not be able to be friends if you don’t) But the beauty behind street tacos is its simplicity in the ingredients. The meat really is the star of the taco and all other ingredients are there to enhance.
So to make my favorite street tacos you’ll need the following: corn tortillas, Mojo Rum Pork chopped into fine pieces, chopped onion, chopped cilantro along with a a small amount of chopped mint.
Warm the tortilla & pork. Place a generous amount on the corn tortilla and top with chopped onion, cilantro and mint. You can always add some hot sauce or salsa if you’d prefer, but I would strongly suggest you try this delightful combo before you do so! But any way you like it this pork recipe is just what you need to kick off your cinco de mayo celebration!!!
Have fun, enjoy this, GO and get yourselves some Grander Panama Rum, you will LOVE it!
Remember to #EatResponsibly
- 3lb. Pork butt (you can also use tenderloin)
- 1/2 C. Spanish Olive Oil
- 1 Tbsp. Orange Zest
- 1/2 C. Fresh Orange Juice
- 1/3 C. Fresh Lime Juice
- 1 C. Cilantro, finely chopped
- 3/4 C. Grander Panama Rum
- 1/4 C. lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 2 tsp. Dried Mexican Oregano
- 2-4 tsp. Ground Cumin ( depending on your love for cumin, I love it and use 4 tsp)
- kosher salt & pepper
- In a food processor (if you don't have a food processor, just make sure to finely chop each of your ingredients) add in orange juice, cilantro, mint leaves, and minced garlic cloves. Pulse until everything is finely chopped.
- In a large ziplock bag add in this mixture along with the following ingredients, oil, orange zest, lime juice, Grander Rum, oregano, cumin.
- Score the top of the pork, liberally season both sides of the pork with salt & pepper. Place the pork in the ziplock bag, massage the marinade into the pork place in a baking dish & place in the fridge overnight. (or a minimum of two hours)
- Preheat the oven to 425 degrees, place on a wire rack over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade
- Roast the pork at 425 degrees for 30 mins (it should lightly browned)
- Remove from the oven and reduce the heat of the oven down to 375 degrees, roast for an additional 1hr 20mins or until the meat thermometer reads 160 degrees
- Transfer to a cutting board, cover with aluminum and allow to rest for 20 mins.
- Carve against the grain & serve