Adobo Mojado


 

Joan

TVWBB Hall of Fame
Adobo Mojado (a wet rub)

12 cloves garlic, peeled
1 1/2 TB. fine sea or kosher salt
1 TB. black peppercorns
2 TB. dried oregano
2 TB. olive oil
2 TB. white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar. Will keep for 5 to 6 days in the refrigerator. Can be used on chicken, beef, pork, fish.

Source: "Daisy Cooks" - Daisy Martinez- 2005
 
I’ve made this on roast pork shoulder. My experience is that you should up the garlic and vinegar if your using a big pork butt or shoulder.
 

 

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