Mojo Quinlano (SBQ, Eps. 23 & N#6)
This is the sliced Pork Butt for the Quinlano Cuban Sandwich (in the "BBQ & Meals" section of the "Get to Cooking!" tab), which was marinated in the mojo below-jo for 80 hours (yes, 80) then smoked over peach wood for another 5 hours.

This is the sliced Pork Butt for the Quinlano Cuban Sandwich (in the "BBQ & Meals" section of the "Get to Cooking!" tab), which was marinated in the mojo below-jo for 80 hours (yes, 80) then smoked over peach wood for another 5 hours.

The star of any Cuban Sandwich is the roast pork butt, and the key to that pork is the traditional citrus & garlic marinade called "Mojo".  Our version is respectful of--and carries the flavor profile of--Cuban tradition, but some very minor adjustments have been made due to availability of ingredients, some Italian influence, and to keep our recipe more original.  It is also important to note that some preparations of mojo do NOT use a blender of any sort, but instead leave all dry components roughly-chopped within the liquid and simply rely on TIME for their flavors to infuse.  Here's the thing though:  Fode doesn't have that kind of time or patience, so blending facilitates the release of bold, evenly-dispersed flavors in short order...and that means MORE flavor in the SAME amount of time, or less!

What you will need:

  • Olive Oil
  • 2 Med. Shallots
  • 8 Med. Cloves of Garlic
  • 1 Tbsp. Ground Cumin
  • 1 Tbsp. Dried Oregano
  • 1.5 Cups Orange Juice (w/ pulp is best)
  • 2 Limes (juice/flesh only)
  • Salt & Pepper
  • Chicken Broth (optional)
  • Blender/Food Processor

How you do it:

  1. Pour about 4 Tablespoons of olive oil into the blender, then add your garlic and shallots (roughly chopped to make blending easier).
  2. Add the O.J., then cut your limes in half and squeeze as much juice as possible into the mix.  **MAKE SURE YOU DON'T DROP ANY SEEDS INTO THE BLENDER!**  Use a sharp knife to shave some of the lime flesh/fibers in as well.
  3. Add all other dry seasonings (cumin, oregano, S&P), and then a quick shot of additional olive oil to help smooth the texture and seasoning distribution.
  4. BLEND THAT SHIT!
  5. The final marinade should be quite fluid in texture, but you should still be able to see very tiny chunks of the ingredients scattered within (almost like bottled Italian dressing).  If it doesn't pour/flow easily, it's too thick...ADD O.J. and/or chicken broth as needed to adjust consistency.
  6. The mojo can be poured over meat right away and refrigerated for up to 4 days, OR you can freeze it and have it on-hand for later!  You can also use the mojo as a basting/braising liquid during actual cook-time, depending on the dish.