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.
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.
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