K Kruger
TVWBB 1-Star Olympian
Mojo is used extensively in Cuban cuisine. Whole pigs, chickens, and various cuts of pork are marinated in it before grilling or roasting. Pork butt is often boiled (to death!) in it too. When serving, additional mojo is placed on the table for everyone to sprinkle on as and if they wish. You can buy it bottled but fresh is easy to make and to me, tastes much better.
Sour oranges are often available nearly year round in Hispanic markets (they're used in Mexican, South and Central American cuisines as well). Large chain supermarkets often have them too but look near the lemons or in the 'specialty' produce section, not near the sweet oranges. I recommend them if you can find them but a variation using sweet orange, lime, and lemon juices is noted below.
Mojo With Oil (for chicken or lean pork)
3 heads garlic, peeled, separated into cloves
2 tsp salt
1 tsp black peppercorns
1/2 tsp whole cumin (or use ground)
1-1/2 cups sour orange juice (preferable, or substitute a mix of 1 cup fresh orange juice with 1/2 cup each fresh lemon and lime juice)
1 large onion, minced
2 tsp dried oregano
1 cup extra-virgin olive oil
Toast the peppercorns and whole cumin in a hot dry skillet till fragrant. Mash garlic, salt, cumin, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.
In a saucepan, heat olive oil to medium hot (approximately 180 degrees F) and remove from heat. Whisk in the garlic-orange juice mixture until well blended.
Mojo Without Oil (for whole pig or fatty pork cuts)
5 heads garlic, peeled, separated into cloves
4 tsp salt
2 tsp black peppercorns
1 tsp whole cumin (or use ground)
1 quart sour orange juice (preferable, or the equivalent, see above recipe)
1-1/2 Tblsp dried oregano
Toast the peppercorns and whole cumin in a hot dry skillet till fragrant. Mash garlic, salt, cumin, and peppercorns into a paste in batches, using a mortar and pestle. Stir in sour orange juice and oregano. Let sit at room temperature for 30 minutes or longer. Pour on your pig, or chill for later use.
Sour oranges are often available nearly year round in Hispanic markets (they're used in Mexican, South and Central American cuisines as well). Large chain supermarkets often have them too but look near the lemons or in the 'specialty' produce section, not near the sweet oranges. I recommend them if you can find them but a variation using sweet orange, lime, and lemon juices is noted below.
Mojo With Oil (for chicken or lean pork)
3 heads garlic, peeled, separated into cloves
2 tsp salt
1 tsp black peppercorns
1/2 tsp whole cumin (or use ground)
1-1/2 cups sour orange juice (preferable, or substitute a mix of 1 cup fresh orange juice with 1/2 cup each fresh lemon and lime juice)
1 large onion, minced
2 tsp dried oregano
1 cup extra-virgin olive oil
Toast the peppercorns and whole cumin in a hot dry skillet till fragrant. Mash garlic, salt, cumin, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.
In a saucepan, heat olive oil to medium hot (approximately 180 degrees F) and remove from heat. Whisk in the garlic-orange juice mixture until well blended.
Mojo Without Oil (for whole pig or fatty pork cuts)
5 heads garlic, peeled, separated into cloves
4 tsp salt
2 tsp black peppercorns
1 tsp whole cumin (or use ground)
1 quart sour orange juice (preferable, or the equivalent, see above recipe)
1-1/2 Tblsp dried oregano
Toast the peppercorns and whole cumin in a hot dry skillet till fragrant. Mash garlic, salt, cumin, and peppercorns into a paste in batches, using a mortar and pestle. Stir in sour orange juice and oregano. Let sit at room temperature for 30 minutes or longer. Pour on your pig, or chill for later use.
