Mojo Marinade

I’m not a fan of high fructose corn syrup.

It gives me heartburn.

My move to scratch cook as much as possible is (very) partially driven by a desire to eat food that’s not going to give me heartburn.

Sometimes that desire stems from realizations like ‘oh shit I spent 3 dollars on a bottle of blood orange juice and then discovered I only like to drink it reallllly watered down’ and ‘oh shit what am I going to feed Mid now that hes on a new work schedule?’

I pulled out my copy of The Cook’s Illustrated Cookbook and modified their mojo recipe- and actually modified it this time,  not just tweaked half an ingredient.

Adobo seasoning can be found in the Goya section. It’s an all purpose seasoning blend.


1/4 cup blood orange juice (or any orange juice)

1/4 cup white vinegar

1/4 cup olive oil

1 tablespoon adobo seasoning

1 tablespoon garlic powder

Mix all ingredients. Marinate meat overnight in marinade.

Linked to-

ClaireJustine    Frugal Days



  1. Thank you Ma’am for your great recipe on Mojo! I have been using Goya Mojo but have always had to doctor it up with more orange juice and garlic for my cuban pulled pork. (for authentic Ybor city Fl. cuban sandwiches). Your recipe seems to cure my Mojo ills. A big tip of my hat goes to you!

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