Ingredients Jump to Instructions ↓

  1. Chef Randy Zweiban, Nacional 27, Chicago, IL

  2. 2 cups olive oil/canola oil blend

  3. 2 1/2 TBS chopped garlic

  4. 2 tsp diced Scotch Bonnet peppers

  5. 3 TBS diced jalapenos

  6. 1/8 cup toasted ground cumin

  7. 1 tsp kosher salt

  8. 1 tsp fresh ground black pepper

  9. 2 TBS sherry wine vinegar

  10. 3/4 cup fresh squeezed lime juice

  11. 1/4 cup orange juice

  12. 1/2 cup fresh chopped cilantro

  13. 1 whole pig (18 to 22 pounds)

  14. 1. Heat the oil until hot (approx. 175 F) (do not boil). Combine garlic, peppers, cumin, salt and pepper in a bowl. Pour the warm oil over this mixture. Let cool. When the mixture has cooled to room temperature, whisk in the vinegar, juices and cilantro.

  15. 2. Rinse the pig well. Place the whole pig in a large heavy-duty plastic garbage bag and cover with about 3/4 of the Mojo (reserve the rest for later). Tighten the bag so that most air escapes. Seal and marinate overnight, or for at least five hours.

  16. 3. Preheat oven to 300 F. Remove the pig from the bag and place it in a roasting pan, with a rack (a large turkey pan should do just fine). Roast the pig for 2 1/2-3 hours, or until internal meat thermometer stuck in thigh reads between 152 and 155 F. Let stand at room temperature until slightly cooled.

  17. 4. Place remaining Mojo in blender and mix well. Cut pork into serving pieces. Use the Mojo as a sauce.

  18. Rice, black beans and plantains make excellent accompaniments to this dish.

  19. Servings: 12


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