Go Back
+ servings
Mojo in a jar set on a wood cutting board.

Mojo Marinade

Mojo marinade (or mojo criollo) is a combination of citrus juice, garlic and oil. In Cuban cuisine it’s used to inject wonderful flavor to meat, usually pork and chicken.
Course marinade
Cuisine Cuban
Keyword marinade for meat
Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate at least 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 53kcal
Author Elizabeth


  • cups Sour Orange Juice how many oranges to use will depend on how large and juicy they are (about 2½-3 pounds)
  • 1 Garlic Head peeled and smashed (about 10-12 large cloves)
  • teaspoons Coarse Salt divided (1 teaspoon to breakdown the garlic and 1½ teaspoon for the marinade) – we use kosher salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano
  • ¼ teaspoon Cumin
  • 1 Bay Leaf


  • You will also need: Mortar and pestle, Jar or container with a tight-fitting lid, Meat mallet to smash the garlic (or use the side of a large knife), Mesh strainer
  • Juice the sour oranges, strain to remove the seeds.
  • Peel and smash the garlic.
  • Add the smashed garlic and 1 teaspoon salt to a mortar and pestle. Work the garlic until you break it down into small, flat pieces.
  • Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1½ teaspoon salt, and the bay leaf to a bowl or jar. Stir or shake to combine well.
  • Let the marinade sit in the refrigerator for at least 1 hour, a couple of hours to overnight is better. Shake or stir well before using.



See “finding sour oranges and substitutes” section above for alternative sour orange juice suggestions


Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 727mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 23mg | Calcium: 11mg | Iron: 1mg