Beef Mojo

This dish brings back memories of childhood in Puerto Rico and eating at MANY Cuban friends' households!
A different and SUPER flavorful roast, inspired by Cuban Mojo, which is a sauce made of garlic and bitter orange.  Marinating this roast for hours in the fridge and slow cooking it will create a fall apart tender and deliciously flavorful dish! Enjoy!

Ingredients:

• 8 garlic cloves, minced
• 3 jalapeños, seeded and finely chopped
• 2 tablespoons packed light brown sugar
• 1 1/2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1/4 cup orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 (3 1/2-4lbs) chuck roast, bone-in or boneless (alternatively, brisket)
• 1/2 cup lightly packed chopped cilantro

Directions:
To make the rub, combine the garlic, jalapeños, brown sugar, cumin, and kosher salt in a small bowl and mix well. Add the orange juice, lime juice, and olive oil and stir until blended.  Put the beef on a glass or ceramic baking dish that holds it snugly and pour the wet rub over it. Turn the roast to coat completely. Cover the baking dish and marinade for 6 to 12 hours in the refrigerator, turning it once.

Preheat the oven to 250 F.  Roast uncovered until the meat shreds readily with a fork and an internal read thermometer registers 180F, 3 to 3 1/2 hours.  Separate the meat along the natural seams, trimming the fat, and slice it thinly or shred. Stir the cilantro into the pan juices and pour them over the meat to keep it moist.

Alternatively, you can use a smoker to hot smoke this roast at 225F to 250F with a drip pan underneath to capture all the juices and recombine them with the sliced or shredded meat for serving.

Enjoy with some rice and black beans or fried plantains for a typical Cuban feast!

* Makes 6 servings with leftovers.
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