Mojo Marinade
Mojo Marinade is a flavorful Cuban sauce made with garlic, sour orange juice, and a variety of herbs and spices. Use mojo to marinate and flavor meats, especially pork and chicken.
Servings: 48 oz
Calories: 19kcal
Equipment
- Immersion Blender or standard blender
Ingredients
- 4 cups Orange Juice
- ½ cup Garlic
- ½ cup Oregano
- ½ cup Black Peppercorn
- ¼ cup Kosher Salt
Instructions
- Add orange juice to a large mason jar or the pitcher of a blender. Add garlic.
- Add oregano.
- Add Peppercorns.
- Add Salt
- Blend all ingredients until there are no big chunks of garlic.
Notes
How to use Mojo to marinate different types of meats:
Use these guidelines depending on the meat and the application.
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- Seafood: Yes, you can use this on seafood. I would not marinate with it, but add it to the pan or grill as you cook. To use as a marinate, marinate for about 5-10 minutes, no longer. The acid would cook the tender protein.
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- Chicken or Poultry: Two hours to overnight. In a pinch? Thirty minutes to an hour over the counter, but it must be cooked immediately after that.
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- Pork: MInimum, at least three hours to overnight. You might get away with 48 hours if you have a pork roast like a picnic shoulder or a ham, which Pernil is usually made from. Tenderloins are definitely 3 hours to overnight, and Pork Chops, a thinner cut of meat 30 minutes to an hour if left over the counter, but again, they must be cooked immediately after marinating or 8 to 12 hours under refrigeration.
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- Beef: Beef skirt or skirt steak, flank, brisket, and maybe some ribs could marinate for 4 hours overnight, maybe up to 48 if you forget. Thicker cuts of meat like Chuck or Round would need more extended hours, like overnight, up to 48 hours.
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- Peppercorns vs. ground pepper: Whole peppercorns add a different flavor profile and aesthetic to the marinade. A marinate is made so the product you are seasoning sits or bathes in it for a while. The whole peppercorn adds its spiciness and its floral bouquet when used whole.
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- Any quick marinating that sits over the counter must be cooked that day.
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- Always shake the marinade.
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- Flip or turn the protein as it marinates.
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- Storage: I have tested these marinades and condiments. Because of the amounts of oil and acid, they have lasted me up to a month and sometimes longer while still giving me bright aromas and flavors—experiment at your discretion. Always use an airtight container, and label your product with the name and date of production.
Nutrition
Serving: 0.5cup | Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 591mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 0.5mg
