Using some leftovers from that
applewood smoked pork butt, I placed cold slices of pork into a non-stick skillet at medium heat. I put a large spoon of mojo sauce underneath the pork and added another to the top of each pork slice. Increase heat to medium-high and quickly sear on each side, then serve with a little mojo drizzled on top. I served with some homemade black beans and rice (add lime juice, cumin, chicken base and a little hot sauce to canned black beans) and I had a hell of a leftovers meal ...
Mojo Sauce2/3 cup lime juice
1/4 cup olive oil
3 tbsp minced garlic
1 tbsp dried cilantro
1 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp honey
1 tsp ground cumin
zest of three limes
Saute the garlic in the olive oil but do not let it get brown, just soften it up. Add to a blender with lime juice and pulse until well incorporated and the garlic is pulped a bit. Add the remaining ingredients and pulse a few times to mix, cool and serve. This can be used as both a saute marinade and as a drizzle for the final product. Traditional mojo uses sour orange and does taste better, in my opinion, but lime juice more than does this justice.
