Sour Orange Juice Gives Cuban Mojo Pork The Punch Of Flavor It Deserves

Cuban mojo pork, also known as "lechon asado," is a flavorful and succulent dish deeply rooted in Cuban culinary traditions. The key to the exceptional taste of Cuban mojo pork lies in its marinade, a vibrant mixture of ingredients that highlight the many interweaving culinary influences of the Caribbean island nation. In its most standard format, the marinade typically includes sour orange juice, garlic, oregano, cumin, salt, and pepper. This combination contrasts and complements the rich, savory flavors of the pork.

To prepare Cuban mojo pork, the meat -- generally pork shoulder -- is generously coated with the marinade and left to soak up the flavors for an extended period, allowing the ingredients to penetrate the meat thoroughly. The dish is then slow-roasted until the pork achieves a crispy exterior while remaining tender and juicy on the inside thanks to the ample fat and connective tissue. The result is a mouthwatering fusion of citrus, garlic, spices, and meat that is the essence of Cuban cuisine.

While the majority of the marinade's ingredients are easy to come by in the U.S., one indispensable component of the marinade, sour orange juice, is a bit more rare. This citrusy elixir adds a distinctive tanginess to the pork, balancing the richness of the meat and enhancing its overall taste. While it is tempting to think standard orange juice can be used in its place, sour orange juice is a singular ingredient that must be understood and sought out for true mojo roast pork.

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Sourcing Or Swapping Sour Orange Juice

Sour orange juice (the liquid extracted from bitter or Seville oranges), is a citrus juice with a tart, even bitter taste. Brought to the region during the period of Spanish occupation, it is a crucial element in Cuban and Latin American cooking, imparting a zesty kick to various dishes. In the United States, sour orange juice can occasionally be found in some specialty grocery stores, Latin markets, or international food sections. It is also available as a component of bottled mojo marinades stocked in many of the same places. These marinades make for an easy option but do remove a significant amount of control from the cook and should be tasted before using, as certain elements, such as the amount of garlic or spice, may need to be augmented.

For those who have difficulty finding sour orange juice, fear not, as a substitute can be prepared. Remember how we said orange juice isn't a full-throated stand-in? Well, it can be used as a component to get closer to the real thing. A combination of regular orange juice and either lime or lemon juice for tartness, grapefruit juice for bitterness, and white vinegar for acidity approximates sour orange juice. Simply mix equal parts of the above ingredients to achieve a similar flavor profile in your Cuban mojo pork marinade.

Read the original article on Tasting Table.