Sour orange gives Cuban mojo its particular citrus bite. Crush the garlic with salt so its juices become part of the marinade, then add oregano and a restrained amount of cumin. This batch is sized for pork; keep a clean portion aside if you want the same flavours at the table.
Cuban Mojo Marinade
Sour orange and crushed garlic for roast pork
Garlic crushed with salt releases its flavour into sour orange juice for a pork marinade.
TypeSauces
Prep15 minutes
Cook0 minutes
Rest240 minutes
Total255 minutes
YieldAbout 250 ml; enough for 1 kg pork
Servings1
ServingOne batch for 1 kg pork
DifficultyEasy
CuisineCuban
Ingredients
Batch
Instructions
Serving Ideas
- Pair mojo-marinated pork with black beans and rice. A reserved clean portion can dress cooked yuca.
Substitutions
- For 180 ml sour orange substitute, mix 90 ml orange juice, 45 ml lime juice, and 45 ml lemon juice. It approximates the acidity with a different citrus aroma.
Chef Tips
- Check bottled naranja agria: some products are already seasoned with salt, which changes how much you should add.
Recipe Notes
The total includes the minimum pork marinating time; cooking the pork is additional.
Storage
Refrigerate unused mojo at 4°C or below for up to 3 days. Keep it separate from raw meat.
Allergen Notes
No common major allergens in the listed ingredients.
Reference
Recipe context: A Sassy Spoon — Cuban mojo criollo.