criollo marinadeCuban cuisine is a delectable fusion of Spanish, African, Native American Taino and Carribean gastronomy. There are a number of Cuban dishes that infuse the techniques and spices of African and Spanish cooking while there are also those that are influenced by Caribbean flavors and spices. Because of the Cuban cuisine’s interesting, distinct uniqueness, it has become one of the most loved cooking in the world. Among the most popular dishes we personally enjoy is the crispy, mouthwatering Cuban pig roast. With the use of the flavorful mojo criollo marinade, roasted pigs end up sour, spicy and with a little tinge of sweetness, too. Definitely a burst of flavors in your mouth!


What is a mojo criollo?


The mojo criollo is a famous Cuban marinade that has supposedly originated from the Canary Islands. It is also worth noting that the mojo has Caribbean and Cuban versions, too. This sauce comes in a lot of varieties but one dominant characteristic anyone would notice is that mojo sauces are all spicy. A typical mojo consists of salt, olive oil, garlic, paprika, local peppers, coriander, water and cumin. The Cuban version, meanwhile, makes use of citric or sour ingredients like vinegar, orange, lime or lemons.


What food items can you use the mojo sauce on?


The mojo criollo can be used on various types of meat, poultry, vegetables and even on fish. You can marinate your chicken, pork, veal, turkey, fish and kebabs on it before cooking them on the grill. It’s definitely a delish sauce that everyone in your family will love.


How do you make a mojo criollo?


It is pretty easy to make a mojo criollo marinade. Just follow this recipe!




* 1 tablespoon oregano

* 1 garlic bulb

* 1 tablespoon bay leaves

* 1 teaspoon cumin

* 4 ounces water

* 4 teaspoons salt

* 6 ounces orange juice

* 4 ounces pineapple juice

* 2 ounces lemon juice




1. Peel and mash your garlic cloves.

2. Get a large mixing bowl and combine the lemon juice, pineapple juice, orange juice, salt, water, bay leaves, cumin, garlic and oregano. Stir all the ingredients thoroughly in order to evenly distribute the flavors of the spices and herbs. Let the sauce sit for at least an hour before using.

3. Now this mixture is only enough for hams or shoulders. If you’ll be roasting a whole pig, simply multiply each of the ingredients by four to make enough mojo sauce.

4. Another important thing you have to remember is to use professional meat injectors. It will allow you to infuse the marinade into every fiber of your pig’s meat. Start by injecting the sauce into the hog’s shoulders and hams. When you’re done with those parts, flip the whole pig over and apply the mojo sauce onto the pig’s skin. After the marinade, apply your favorite rub, too. We recommend using the famous adobo seasoning.


We hope that you learned a valuable tips about the use of the mojo criollo marinade. Also check out our blog posts that feature homemade barbecue sauces, barbecue dipping sauces, tips on how to make a Cuban pig roast, how to season a whole pig for roasting and also how to use a professional meat injector. And remember, to serve the tastiest grilled dishes, only use the best barbecue grill in town! Call us now at 1-800-338-1323 or visit our website to order your La Caja China!


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