Original Cuban Mojo Criollo

• 1 cup sour orange juice **
• 1 tablespoon oregano
• 1 tablespoon bay leaves
• 1 garlic bulb1 teaspoon cumin
• 3 teaspoon salt
• 4 oz. of water
• 4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo

      ** You can replace the sour orange juice with the following mix;

6 oz. orange juice

2 oz. lemon juice

Peel and mash the garlic cloves. Mix all the ingredients and let it sit for a minimum of one hour.

Multiply the above recipe by 4, this will give you enough to marinate the whole pig and to keep extra to use as a dipping sauce. Mix the dripping of the pig and mojo, mix equal parts and to create amazing gravy to pour over the meat. Is important to place the mix in a pot and bring it to boil for one minute before use.

 Instructions for injecting the Mojo

Strain the Mojo dump the solids from the strainer into the rib cage, inject the liquid into the meat using the syringe, inject 5 to 6 full shots on each jam (rear leg) and 4 to 5 on the shoulders. Apply salt and adobo all over the pig (salt rub) using your hand. This is best if done the night before.

Blend all ingredients and let it sit for a minimum of one hour, strain and inject. We recommend marinating the pig overnight.

After injecting the pig with the Caja China Brine, apply a salt rub all over the pig, we highly recommend using Kosher Salt or Sea Salt.