Chef Hunter Lee
Well it looks like summer is finally hitting the south, or as I write this it sure feels that way. This weeks recipe embodies all that summer goodness and also in true southern fashion they are dressed to impress. No matter if for a cocktail party or just for a summer treat these are amazing. I have made this recipe for years and it never fails to wow anyone trying them.
What you need:
- 6-Quart slow cooker.
- 1 large pork loin. Mine was about 5 pounds. You could also use a pork shoulder.
- 1 fresh bunch of mint, or about 3 cups.
- The juice of one large orange.
- The juice of one large (or two small) limes.
- 1/2 cup of extra virgin olive oil.
- 2 cloves of garlic.
- 1 large gallon or 2 gallon sized ziplock bag.
- 1 large vidalia or white onion, sliced thick.
- 1 seedless watermelon.
- 1 or 2 large (thick) cucumbers.
- Sea salt and black pepper.
How you make it:
- Get out your food processor, blender, or magic bullet.
- Blend a few large handfuls of fresh mint along with your orange juice, lime juice, garlic, and olive oil. Achieve an even consistency or puree.
- Season your pork loin lightly with sea salt and black pepper.
- Place your pork loin in your large ziplock bag and pour in your mojito marinade.
- Work excess air out of the bag and fold over / seal so that the marinade is making even contact with the pork.
- Allow to marinate in your fridge for at least 2 hours. If you are in a rush, you can skip the wait, yet I wish you would allow the citrus to party with the pork for a bit. It is worth the wait.
- Line the bottom of your slow cooker with your onions. Place your pork on top. Pour any remaining marinade on top of the pork.
- Cook on low for 4 to 6 hours. Setting it for 5 hours is a safe bet. Do not cook any longer than 6 please.
How you make the Summer Sliders:
- Set aside the most tender sections of of your pork loin, aka the dark meat pieces. See the picture above, use the stuff that looks like the pork on the left.
- Peel off alternating sections of your cucumber to create a striped effect, and then slice your cucumbers into 1/4″ slices.
- Slice your seedless watermelon to a similar thickness, and then cut squares that are no larger than your cucumber slices.
- Do the same with your pork, creating small slices/squares of the same size.
- Stack your cucumber, watermelon, and cold pork. Top with a mint leaf and stick in a toothpick.
- Serve and impress the heck out of your guests.
Tip: To create a mint “pesto” to go along with your mojito pork or appetizers, simply blend equal parts fresh mint with olive oil. That’s what you see in the picture above.
Bonus Tip: You could also add some cilantro to your marinade.
Note: The onions are simply for moisture in the slow cooker, yet they are still extra tasty and I suggest you eat them.