RE: Favorite Marinade for deer
Cuban Mojo
Makes about 1 1/2 cups
No, it’s not pronounced "mo-jo." Mojo ("mo-ho") is Cuba’s barbecue sauce, a sort of cumin and fried garlic vinaigrette that’s splashed over every imaginable dish, from palomilla (Cuban steak) to the above roast pork. Cubans make their mojo with sour orange juice. Sour oranges can be found at Hispanic grocery stores, but excellent mojo can be made with fresh lime juice mixed with a little regular orange juice for sweetness. Serve the mojo in a jar or bottle with a tight-fitting lid, so you can shake it up before pouring. This recipe is easily doubled; if you are making lechon asado, you will need to do so. Just make sure you use a saucepan deep enough to safely accommodate a cup of boiling oil.
1/2 cup olive oil
8 cloves garlic, large, cut into paper thin slices or finely chopped
2/3 cup orange juice, fresh and sour or 1/2 cup fresh lime juice plus 3 tablespoons fresh regular orange juice
1/2 cup water
1 teaspoon cumin, ground
1 teaspoon oregano, dried
1 teaspoon salt, or to taste
1 teaspoon black pepper, freshly ground, or to taste
3 tablespoons cilantro, chopped fresh or Italian (flat-leaf) parsley