Mojo Marinade

Ingredients Weight Measure
Cider vinegar 1/2 cup
Canola oil 1/2 gal.
Onion, chopped 1 cup
Cilantro, fresh, chopped 1 bunch
Water 1 qt.
Orange juice, concentrated 1/2 cup
Lemon juice, fresh 1/2 cup
Pineapple juice 1 cup
Key lime juice 1 cup
Jerk spice 1/2 cup
Paprika 1/3 cup
Black pepper 1/4 cup
Salt 1 Tbsp.
TABASCO® brand Original Red Sauce 1/2 cup
Honey 1/2 cup
Garlic 1/4 cup

Pork and Buns

Ingredients Weight Measure
Pork loin (remove some of the silver tendon) 9 lbs.
Jerk spice 1/4 cup
Cuban bread buns 12-15 ea.

Spicy Roasted Garlic Aioli

Ingredients Weight Measure
Egg yolks 4 ea.
Olive oil 1 cup
Canola oil 1 cup
Garlic, roasted 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Lemon juice 1 tsp.
Salt to taste

Green Papaya Slaw

Ingredients Weight Measure
Yogurt 1 cup
Sour cream 1/4 cup
Honey 1/4 cup
Key lime juice 1-1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Green papayas, peeled, seeded and julienned 4 ea.
Cilantro, chiffonade 2 Tbsp.

Onion Straws

Ingredients Weight Measure
Buttermilk 4 cups
TABASCO® brand Original Red Sauce 1/4 cup
Vidalia onions, medium, julienned 1/4 cup
Flour 4 cups
Corn flour 4 cups
Cumin 1/8 cup
Chili powder 1/8 cup
Garlic powder 1/4 cup

Sweet Potato Chips

Ingredients Weight Measure
Sweet potatoes, jumbo, washed and very thinly sliced on a mandoline 4 ea.
Salt to taste


  1. For the Mojo Marinade, combine all ingredients and mix well.
  2. For Pork, before marinating the pork loin, take a carving fork or paring knife and make 20-30 incisions in the meat. This will allow some of the marinade to soak into the meat. Completely cover the pork loin in the Mojo Marinade. Cover and marinate for at least 24 hours in the refrigerator.
  3. Remove pork from marinade and lightly season with any blend of jerk spice available. Preheat a wood grill (gas grill can be substituted) to medium-high heat, 350°F-400°F. Char the outside of the pork loin. Be sure to constantly move the pork so that it does not burn. Remove the pork loin from the grill and place into a baking pan. Cover with foil and bake in a preheated 250°F oven for 2-1/2 hours. Remove and let stand 30 minutes before slicing. Slice pork into thin slices.
  4. For the Spicy Roasted Garlic Aioli, place yolks in a blender. Turn blender on medium speed. Slowly add oils, starting with the olive oil first and then slowly adding the canola. Mixture will be thick. Add the remaining ingredients and blend until mixed well.
  5. For the Green Papaya Slaw, combine yogurt, sour cream, honey, Key lime juice and TABASCO® Green Jalapeño Pepper Sauce. Mix well. Fold in the julienned papayas and cilantro. Refrigerate overnight.
  6. For the Onion Straws, mix buttermilk and TABASCO® Original Red Sauce together and soak julienned onions.
  7. Combine flour, corn flour, cumin, chili powder and garlic powder. Remove julienned onions from buttermilk and shake off excess buttermilk. Dredge in fry flour and shake off excess fry flour. Fry onion straws in 375°F oil for 2-3 minutes. Shake fry basket periodically, or use fry wand to stir, to keep onions from sticking together. Remove onion straws from grease to paper towels and let dry.
  8. For Sweet Potato Chips, preheat fryer to 325°F and drop some chips into the grease. Using your fry wand, stir and immerse the chips. Cook chips 2-3 minutes or until they begin to turn a golden orange/light brown color. Remove from grease onto paper towels to dry. Salt to taste.
  9. For each serving, slice Cuban bread bun in half and spread the spicy garlic aioli on both pieces of bread. Lay 3-4 slices of pork onto the bottom of the bun. Top pork sandwich with a 1/2 cup of papaya slaw. Finally, top slaw with 1/2 cup of onion straws. Place top bun onto sandwich. Serve with sweet potato chips.

Yield: 12-15 servings