Friday , 19 January 2018

Cuban Inspired Mojo Pork Salad

I have no husband! *sob*

Ok so that was completely overdramatic and we’re totally not getting a divorce or anything, he’s just away at a conference until Sunday night and I hate when he’s gone that long (and hopefully he’s not dancing a jig at being away from me either).

Last time he was gone for the weekend I drove 30 minutes to my mom’s house trying to convince either her or my aunt to go to lunch with me and they were both busy!  How sad is that?  I ended up sitting by myself at the restaurant…at the bar (although I wasn’t drinking)…on a Saturday afternoon…did I mention I was by myself? *sigh*

So if you’ve noticed, dear readers, I’ve been trying to post every other day this week in order to get me through when he’s gone (although I’ve made dinner every night since last Friday) because I’ll probably just be throwing together a lot of quick salads and sandwiches mainly because 1 – I hate cooking for just me and 2 – (which is the more important reason) I hate doing dishes!

Let’s rewind a bit.  I think I’ve mentioned my love of Cuban food.  I had a huge success with my Cuban Pork Roll and I wanted to do something along those lines but twisted a bit into salad form.   So I’m using the same marinade I threw together there in slightly different forms in order to marinate the pork, toss with the sweet potatoes and also serve as a salad dressing.

Also in my CSA was a bag of lettuce along with a mystery vegetable (which turned out to be some funky looking, although delicious, sweet potatoes) that were begging to be used.

Note – this isn’t a super quick throw it together salad (unless you randomly have some cooked pork, and roasted sweet potatoes on hand) but a lot of it is hands-off time so as far as actual cooking effort needed, it’s pretty minimal.  You could also cook the pork and sweet potatoes a day ahead if you wanted to make it a throw together type of meal.

Cuban Inspired Mojo Pork Salad

Prep Time: 1 hour, 20 minutes

Cook Time: 45 minutes

Servings: 4

Cuban Inspired Mojo Pork Salad

For the lettuce I ended up using a field mix because, honestly, it was in my CSA and I needed to use it up. I don’t think it matched as well with the salad as I would have liked so when I make it again I’d keep it simple and use romaine to really let the other flavors shine.


  • ¾ cup orange juice
  • 6 Tbsp lime juice
  • 4 cloves of garlic, minced
  • 3 tsp Mexican oregano
  • 1 ½ tsp cumin
  • 1 ½ tsp onion powder
  • Salt and Pepper
  • 2 Tbsp dark rum
  • 2 Tbsp cilantro, minced
  • 1 ½ Tbsp honey, divided
  • 1 ½ Tbsp olive oil, divided
  • 12 oz pork - either part of a loin or chops, I used what I had left of a pork roast and pounded it thinly for easier grilling
  • 16 oz sweet potatoes, peeled and chopped into ¾ inch pieces
  • 1/2 red onion, thinly sliced into half moons
  • 1 medium tomato, chopped
  • 1 small avocado, small dice
  • 4 – 6 cups of torn romaine – depending on how big you want your salad to be


  1. In a medium bowl (the one that you’ll be using to marinate the pork) combine orange juice through salt and pepper and mix well. Remove 2/3rds of the liquid and pour into two separate bowls so you end up with about 1/3 of the mix in each bowl. Just eyeball this, it doesn’t have to be an exact science.
  2. To the bowl that you’re going to marinate the pork add in 2 Tbsp of dark rum. Place the pork in and marinate in the fridge for at least 1 hour and up to 6 hours.
  3. To one of the remaining bowls, add ½ Tbsp of honey and minced cilantro. This is what you’ll toss with the sweet potatoes. To the remaining bowl add 1 Tbsp olive oil and 1 Tbsp honey, whisking well. This will become the salad dressing.
  4. Preheat oven to 350. Cut and peel sweet potatoes. Toss with ½ Tbsp of olive oil and spread out on a foil lined baking sheet. Roast for 30 – 45 minutes or until soft (if they were cut in bigger chunks you may have to roast as long as an hour). When done toss with the bowl that has the cilantro in it and set aside (these are excellent hot, room temp and cold).
  5. Grill pork for about 6 to 7 minutes per side until internal temperature reads 150 degrees. Allow to rest for at least 5 minutes, then thinly slice.
  6. Toss lettuce with dressing. Top with avocado, tomato, red onion, sweet potatoes and pork. Enjoy!

The man loved his (surprising since he’s not much of a salad person) and ended up downing his portion and also part of mine.

I loved the fact that the only things I had to buy for it was avocado and orange juice, everything else I either had leftover/on hand or came in my CSA.

Related Posts Plugin for WordPress, Blogger...


  1. Oh, this looks so delicious and succulent. I love Cuban inspired dishes; so flavourful.

  2. Your description on FoodBuzz got my attention before I even read your post — YUM! Buzzed! 🙂

  3. P.S. I know what it’s like to miss the hubby — cooking is a great consolation, although I’m with ya on “no dishes!”

  4. It’s tough when your hubby is gone….but I hope you post your salad and sandwiches!
    Ann recently posted..Mustard Apricot PorkMy Profile

  5. I hate to admit that on the nights its just me for dinner, I almost never cook for myself — takeout is the order of the day 🙁
    TheBookGirl recently posted..Weekend Cooking (14): ReviewMy Profile

  6. I love using my CSA basket the same way — I use what I have and try not to buy too much extra. The salad looks awesome. I have a pork roast just waiting to be turned into pulled pork. I may use the left overs for this salad. Hummmm.

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge