Let’s take our workouts to the Caribbean! When working out, our body is using up all its energy and by the time we finish our last set of lunges, we can be left more or less looking for a shady palm tree, ready to retire for the day. But that’s not exactly a good thing because our body needs to be refuelled in order to keep up with other body functions. The best way to keep the energy up is to simply take in energy like this amazing Mojo Pork recipe! The garlicky, tangy flavour of the mojo sauce will leave you wanting more. Not only that, but the iron in the pork will help in enhancing the production of energy since the meat will easily be absorbed by the body. Aside from that, pork is also a great source of protein and amino acids which is vital for those into bodybuilding.
So what’s up? Get your energy back on track by whipping up some mojo pork! It’s perfect to share with your gym buddies or refrigerate for next time!
- 3.5 kg of boneless pork butt
- Kosher salt, to taste
- Black pepper, to taste
- 1 bunch of cilantro, chopped
- 2 cups of orange juice, fresh squeezed (approximately 6 large oranges) or store-bought
- 1 cup of apple cider vinegar
- 5 cloves of garlic
Optional (for added carbs)
- 170 g of rice per portion
- 200 g of sweet potatoes per portion
- Preheat oven to 275F.
- Remove pork butt from packaging and pat dry with a paper towel to remove moisture. Place in a large baking dish and season with a good amount of kosher salt and black pepper. Rub seasoning into the meat with your hands.
- Cover baking dish with a layer of oven proof plastic wrap and then a layer of foil.
- Place into a 275F oven or slow cooker for 8-10 hours.
- Allow the pork to rest for 10-15 minutes once it has finished slow cooking. Drain fat from the pan to your liking.
- Use your hands to break up the pork in the baking dish.
- Add mojo juice a little at a time and massage into the meat until liquid starts to appear in the bottom of the pan.
- Add cilantro and mix to incorporate.
- Place suggested the number of sweet potatoes or rice as desired and top with 170 g of shredded pork.
- Refrigerate portions for up to seven days or freeze for up to six months.
- Place orange juice, vinegar and garlic into a blender and blitz for 30 seconds and set aside.