Cuban Mojo Sauce

I was lucky enough recently to win a mojito party from Bacardi. In a pretty original marketing ploy, they send a couple of folks out to your place with all the fixins' (rum included) so that they can teach you and your guests how to make a mojito...or eight.


Well, I felt obligated to provide some nibbles....and wanted to keep with the Cuban theme. So I put out some salsas and black bean dip purchased from a couple of local restaurants alongside tortilla chip and plantain chips. (Lord, I LOVE ethnic grocery stores.) Also some shrimp with a spicy orange rum dipping sauce I whipped up.


But the center of attention was make-your-own pulled pork mini-sandwiches. Very Cuban. I buy a pork butt or shoulder and slow roast it (technique to be posted soon). Then shred it and serve it on a big platter with little soft rolls next to it. And to finish things off, a bowl of this tasty tangy sauce. (Yes, you can buy it bottled, but it's so easy you might as well make it from scratch.)


Cuban Mojo Sauce
Makes about one cup.


1/3 cup olive oil
6 to 8 cloves garlic, finely minced (In a pinch, I have substituted a tablespoon of garlic pepper.)
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
(or even better 2/3 cup freshly squeezed SOUR orange (the bumpy, thick-skinned variety you can find at Latino markets) juice)
1/2 teaspoon cumin
Salt and pepper to taste


Heat the olive oil in a deep suacepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. DO NOT let it brown...about 30 seconds is plenty.


Add the juice, cumin, salt and pepper. (Be careful and STAND BACK; the sauce my sputter a bit.) Bring to a rolling boil. Taste and correct seasoning, if needed.


Cool before serving. Mojo is best served within a couple of hours of making, but will keep well for several days in a sealed jar or bottle in the fridge.