| Mojo Sauce |
Recipe Type: Sauce
Author:
Prep time: 20 mins
Total time: 20 mins
The sauce can be made while the cooked pork is resting or up to a day ahead of time and refrigerated in an airtight container. If chilled, let the sauce come to room temperature before serving.
Ingredients
- 4 medium Cloves Garlic, minced or pressed through a garlic press (about 4 tsp)
- 2 tsp Kosher Salt
- ½ Cup Olive Oil
- ½ tsp Ground Cumin
- ¼ Cup distilled White Vinegar
- ¼ Cup fresh Orange Juice from 1 to 2 oranges
- ¼ tsp Dried Oregano
- ⅛ tsp ground Black Pepper
Instructions
- Place minced garlic on cutting board and sprinkle with kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.
- Heat olive oil in medium saucepan over medium heat until shimmering. Add garlic paste and cumin and cook, stirring, until fragrant, about 30 seconds.
- Remove pan from heat and whisk in remaining ingredients. Transfer to bowl and cool to room temperature. Whisk sauce to recombine before serving.
Notes
Recipe Submitted by: Vernon Ewing (Grill Dome Community)