Charcoal-baked pork in mojo criollo with dried fruits

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cuba recipes .org - Charcoal-baked pork in mojo criollo with dried fruits
cuba recipes .org - Charcoal-baked pork in mojo criollo with dried fruits
cuba recipes .org - Charcoal-baked pork in mojo criollo with dried fruits

This is a typical Cuban cuisine recipe (Cerdo asado al carbón) fused with the modern and minimalist-style type of food. Excellent author's cuisine, try it!

Ingredients:

  • Small pig, of about 25-30 pounds (known in Cuba as cerdito mamón)
  • Typical mojo criollo to be used as gravy, blended with the Mediterranean cuisine style by adding dried fruits.

Directions:

  1. Roast the pig in a hot, wood oven with just salt, vegetable oil, and garlic. Once the juice starts dripping, spread it over the pork to achieve the texture, consistency and desired taste. Slow cook in a wooden oven for about three hours due to being the pork small and tender.
  2. Once roasted, remove the whole skin and place on the tray facing down.
  3. Rip apart the meat from the head to the back and spread it over the tray (on the skin) up to the desired height and then press over. This step seeks to achieve a taco-like final shape.
  4. Preserve at 18-20 Celsius degrees.
  5. Add the mixture of mojo criollo with dried fruits previously prepared to taste.