Badia Mojo Rub Citrus Blend, 5 oz
A dry version of Cuban mojo — sour orange, garlic, cumin, and oregano in rub form. Mojo is the marinade that defines lechón asado and the foundation of nearly every Cuban roast. This blend delivers that same garlicky-citrus profile without the prep of squeezing naranja agria.
Common Uses
Rub generously onto pork shoulder for lechón asado or Cuban-style pernil. Season chicken before grilling for pollo a la parrilla, or coat skirt steak for vaca frita. Sprinkle over yuca con mojo after boiling, fold into black beans, or rub onto whole snapper before roasting. Also works on shrimp skewers and grilled vegetables.
Cuisine Context
In Cuban kitchens, mojo is the seasoning — it goes on the Nochebuena pork, the Sunday chicken, and the everyday yuca. Across the Caribbean and pan-Latin cooking, the garlic-citrus-cumin trio shows up in everything from Puerto Rican adobo to Dominican pernil. This is the dry shortcut to that flavor.
Pro Tip
For pulled pork, score the fat cap, rub the blend into the cuts, and let it sit overnight. Before roasting, drizzle with sour orange juice or a mix of orange and lime — the wet-on-dry combination builds the deepest bark.
Ships from Doral, FL.
Original: $5.03
-65%$5.03
$1.76Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A dry version of Cuban mojo — sour orange, garlic, cumin, and oregano in rub form. Mojo is the marinade that defines lechón asado and the foundation of nearly every Cuban roast. This blend delivers that same garlicky-citrus profile without the prep of squeezing naranja agria.
Common Uses
Rub generously onto pork shoulder for lechón asado or Cuban-style pernil. Season chicken before grilling for pollo a la parrilla, or coat skirt steak for vaca frita. Sprinkle over yuca con mojo after boiling, fold into black beans, or rub onto whole snapper before roasting. Also works on shrimp skewers and grilled vegetables.
Cuisine Context
In Cuban kitchens, mojo is the seasoning — it goes on the Nochebuena pork, the Sunday chicken, and the everyday yuca. Across the Caribbean and pan-Latin cooking, the garlic-citrus-cumin trio shows up in everything from Puerto Rican adobo to Dominican pernil. This is the dry shortcut to that flavor.
Pro Tip
For pulled pork, score the fat cap, rub the blend into the cuts, and let it sit overnight. Before roasting, drizzle with sour orange juice or a mix of orange and lime — the wet-on-dry combination builds the deepest bark.
Ships from Doral, FL.
