Try This: Mojo Marinade
Here’s your ticket to Cuba: Mojo marinade. (Pronounced, Mo-HO, not Mo-JOE!)
Mojito sauce, as it is called on the island, is bright and intriguing with strong, complex flavors… just like Cuba. Seville oranges, also known as bitter oranges, are the marinade’s “secret” ingredient.
These oranges grow everywhere across Cuba and the Caribbean (and in southern Spain!), but they’re often hard to find elsewhere. My recipe offers a great substitution.
Mojo’s citrus base pairs naturally with fish, shellfish, chicken, pork or vegetables. Heck, I even use it as a salad dressing because I love the tart taste. It also offers an unexpected twist for a grilling marinade.
I’ve included oil in this recipe, but if you’re marinating a pork roast, you really don’t need it… the pig’s got enough fat on its own! This recipe can be doubled. Or tripled.
So here’s your trip to Cuba… without packing a bag!
Cuban Mojo Marinade
prep: 15 minutes
cook: 15 minutes
makes: 2 cups marinade
you’ll need…
2 cups orange juice
1 cup lime juice
1 cup grapefruit juice
½ cup olive oil
6 garlic cloves, finely minced or pushed through a garlic press
2 tablespoons fresh oregano, finely minced
1 tablespoon salt
20 black peppercorns
let’s get to it…
Combine orange juice, lime juice and grapefruit juice in a large saucepan over high heat. Bring to a boil; reduce heat to medium low and let simmer until reduced by half. Remove from heat and let cool to room temperature.
Whisk in the olive oil, garlic, oregano, salt and peppercorns. Pour into a resealable container or plastic bag and refrigerate until ready to use.
make-ahead: Prepare the recipe as directed and pour into ice trays; freeze. When frozen, pop out Mojo cubes and place in a gallon-size Ziploc® Brand Freezer Bag until needed.
Rolled Pork Roast Marinated in Mojo
