Use chef Roberto Guerra's Cuban Mojo, a signature sauce in Cuban cuisine, to make his Cuban-Style Roast Pig recipe.
- Yield: Makes enough for one 45- to 50-pound dressed pig
- 3 heads garlic, peeled
- 1 teaspoon whole black peppercorns
- 2 teaspoons coarse salt
- 1 1/2 cups freshly squeezed sour orange juice (or 1 cup freshly squeezed orange juice mixed with 1/2 cup freshly squeezed lemon juice)
- 1/2 cup pineapple juice
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground bay leaves
Place garlic, peppercorns, and salt in a large mortar and grind with a pestle to form a paste. Stir in sour orange and pineapple juice. Add oregano, cumin, and bay leaves; stir to combine. Let stand at least 1 hour before using.