Mojo Criollo chicken

It is great on pork, you will love that! Looks terrific Teresa!! You can tweak it with cayenne or more garlic...ect.

Works great on pork tenderloins, also. Cooked 2 at Pa Eggfest yesterday to good reveiws

I love mojo criollo! I have used the Conchita and Goya brands; I like Conchita a bit better. However, as with most things of this nature, making it from scratch is so much better! Here is the recipe I use:

Mojo Criollo Sauce

Makes 1 cup
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 teaspoons kosher salt
1/2 cup olive oil
1/2 teaspoon ground cumin
1/4 cup distilled white vinegar
1/4 cup fresh orange juice from 1 to 2 oranges
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper

1. Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef's knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.

2. Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.

3. Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.


I have used this mostly on pork, but have also tried it on chicken. I have also done it without the oil, which made a very acidic, citrusy marinade. I actually prefer it without oil when I marinate a a boston butt. The great thing about this forum is that someone on here will invariably take the above recipe and change it around, and make it something totally different - and possibly better...

Cheers,
Keith

I marinate a butt for anywhere from 8 to 24 hours. I then cook it low and slow, indirect, @ 225 - 250 degrees for however long it needs to cook, until it reaches 195 degrees internal. I usually use fruitwood for pork - apple or cherry, but use whatever wood you like best.


Keith