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Mojo Criollo Cubano

  • 1 taza de jugo de naranja agria **
  • 1 cucharada de orégano
  • 1 cucharada de hojas de laurel
  • 1 cabeza de ajo
  • 1 cucharadita de comino
  • 4 cucharaditas de sal
  • 4 onzas de agua
  • 4 onzas de jugo de piña (opcional), ingrediente secreto en nuestro mojo criollo

** puede reemplazar el jugo de naranja amarga con la siguiente mezcla:

  • 6 onzas de jugo de naranja
  • 2 onzas de jugo de limón

Pele y triture los dientes de ajo. Mezcle todos los ingredientes y déjelos reposar durante un mínimo de una hora. Multiplique la receta anterior por 4. Esto le dará suficiente mojo para marinar el cerdo entero y le quedará extra para utilizar como un aderezo. Mezcle la grasa goteada del cerdo y el mojo, en proporción de 50:50, para crear una salsa increíble.

Instrucciones para inyectar el mojo. Cuele el mojo, vierta los sólidos en la caja torácica e inyecte el líquido a la carne con la jeringa, de 5 a 6 dosis completas en cada pierna trasera y de 4 a 5 en la paleta. Aplique sal y adobo por todo el cerdo (frote con sal) usando su mano. Esto es mejor si se hace la noche anterior.

Mezcle todos los ingredientes y déjelos reposar durante un mínimo de una hora. Luego los cuela e inyecta. Recomendamos marinar el cerdo durante la noche. Después de inyectar el cerdo con la salmuera de la Caja China, frote el cerdo completo con sal. Recomendamos ampliamente el uso de sal kosher o sal marina.


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