I want!!!!!

[OSD]

Scotty, I use that on chicken and it is great

[Burnt Food Dude]

I don't know which page butt, in Ray Lampe's Big Time BBQ book, there is a recipe for Cuban pork butt with his mojo sauce.

I haven't tried it yet, but it looks good.

[Puff]

I've done 2 butts with Mojo Sauce (not LaCaja China). The first one was a boneless butterflied butt marinated overnight then smoked. When it was done I pulled it and served with Mojo Sauce on the side.

The second one was injected with the sauce and smoked, pulled and served sauce on the side.

My taste testers told me the injected butt was best.

FWIW

I've been wanting to try that, I'd be thankful for any tips

[Burnt Food Dude]

Puff, here is what I used. It's from Kevin Kruger at TVWBB.

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.

Here's one from Jim Minnion

Mojo is a Cuban style pork, sour orange juice is one of the main ingredients.
here is a recipe that would be easy to put together:
1/2 cup orange juice
1/2 cup lime juice
1/2 cup chopped onions
3 Tbs chopped oregano
2 Tbs chopped cilantro
2 1/2 tsp ground cumin
1 tsp oraange zest
1 tsp lemon zest
Salt and pepper to taste

used as a marinade for the pork

[Puff]

Wow, thanks BFD!

[Burnt Food Dude]

I forgot to mention to make extra. That way you can serve some mojo on the side.