Tio Jorge® Sweet Potato Fries loaded with mojo pork, guacamole, sour cream, cotija, and cilantro.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Mojo Roasted Pork
INGREDIENTS
- 1 ea. Pork shoulder
- 1 qt. Orange juice
- 1 tbsp. Oregano
- 1 tbsp. Cumin
- 10 cloves Garlic
- 1 ea. Orange, sliced
METHOD
- Blend orange juice, garlic, oregano, and cumin.
- Tenderize and marinate the pork for 1 hour or up to overnight.
- Place in a half 200 hotel pan and roast with orange slices on the top at 325 F for 4 hours.
- Remove, dice or chop and sear in a cast iron skillet to add more color and texture.
Sweet Potato Fries
INGREDIENTS
- Tio Jorge® Sweet Potato Fries
METHOD
- Fry the sweet potato fries at 375f until crispy.
- Toss with taco seasoning and serve with the pork, guacamole, sour cream, cotija, and cilantro.
