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Mojo blasphemy baby backs

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    Mojo blasphemy baby backs

    I had heard a lot about mojo criollo seasoning, and after having Meathead's Char Siu ribs I decided to try the mojo with that same technique.
    I used a bottle of store bought mojo criollo for my first attempt. That was good for two racks of baby backs cut into individual bones and
    marinated overnight. Onto the PBC for 3 hours and done. I really liked the flavor of the mojo, now I will have to try
    the Cuban pork shoulder roast called pernil.

    Click image for larger version

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    #2
    Looks good!

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      #3
      I use mojo Criollo a lot, but, interestingly, I don't use it for perníl. I do use it as the base for my Peruvian rotisserie chicken marinade, however.

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        #4
        From where I'm settin, them looks jus Fabulous!
        Nice Job!
        Last edited by Mr. Bones; April 17, 2020, 12:15 AM.

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          #5
          I’ve cooked Cuban pork using a recipe from America’s Test Kitchen. The brine marinade takes some time, but I really enjoy the results - especially on Cubano.

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            #6
            Looks tasty!

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              #7
              During Chrismas eve my brother and I prepare a whole hog the day before marinated in something close to the mojo and let me tell ya. we never have any leftovers.
              Attached Files
              Last edited by capoteo; April 17, 2020, 07:18 AM.

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              • capoteo
                capoteo commented
                Editing a comment
                I believe that the secret to the marinade that we use is fresh-squeezed sour orange. They are not easy to find, but boy they are worth the search.

              #8
              I'd eat that !!!

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