Reddit reviews Goya Mojo Criollo Marinade, 24.50-Ounce Bottle (Pack of 2)

Some supermarkets have a premade mojo sauce, Goya's is pretty good.. It's my usual go to with slow cooking a pork butt or shoulder, with a layer of chopped garlic and onion on the bottom of the slow cooker. Works every time.

shred that same pork, put it on a cookie sheet in a 400 degree oven for about 20 minutes to crisp up, slap it on some warm corn tortillas and top with home made pico de gallo, and you have awesome carnitas. i make them like this all the time. you can also marinade the pork in Mojo Criollo for 24 hours prior to cooking.

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O

I usually cook it with Goya Mojo Criollo (available at the grocery store in the Mexican food aisle, don't buy it online). Marinating it overnight and grilling it works well. Lately I've been throwing about 2lbs of chicken breasts into an Instant Pot, sprinkling them with dry mojo seasoning, and adding half a bottle of Mojo, and cooking at high pressure for whatever the recommended time is (I think like 14 minutes?), then shredding it and using it for enchiladas (La Victoria enchilada sauce is good).

It's delicious. Get a bottle of mojo, put the pork in the slow cooker, dump the bottle in top, cook for 8-10 hours on low.

https://www.amazon.com/Goya-Criollo-Marinade-24-50-Ounce-Bottle/dp/B00032CV8O

http://www.amazon.com/dp/B00032CV8O/ref=sr_ph?ie=UTF8&qid=1425313914&sr=1&keywords=mojo

(yes you could probably make your own, but I grew up with this stuff and I find it simple enough to pour a cup of it in with a pork butt and call it a day - quick and easy, as slowcooking should be)

Here is what go me started 3 Guys From Miami, and Mojo Crillo. You are onto something with hitting 190. Amatuers slice whole pig, pro's pull. Have to admit that I have had to slice a pig or 2, but when you can pull it - you know - success.

Off the top of my head: Marinate some flank steak in mojo. You can find it in most Mexican food isles. You can make your own. 1 orange, 1 lemon, salt, pepper, garlic powder, onion powder, olive oil. Cook steak how you like it. Make home made fries or get some five-guys fries, that's what I used to do. Use burrito size tortillas, you know the big flour tortillas. The hard part is the pico. Your going to have to find a recipe for that. I eye my ingredients (tomato, onion, cilantro, jalapeno, and lime) so I can't really help you there. And grate some colby jack or whatever cheese you like.

I understand where you're coming from, but sometimes... I like to marinate my meat... in this. Works well for chicken and pork too.

>Bob's Red Mill Gluten bag a few times, and I think that it always turns out bland and under-seasoned.

I definitely agree with this. I've used the Chicken Style Seitan recipe and it's definitely solid.

I'll include my recipe but I wanted to see what other people used since Seitan isn't really posted a whole lot on this sub.


I actually, this might sound sort of blasphemous, go with a bit more liquid when I steam it.


But I use 2 to 2.25 cups of Vital Wheat Gluten, .5 cup of Nutritional Yeast, 1 cup of Veggie Stock, 1 cup of Mojo Marinade, a splash of liquid smoke, and a tbsp of olive oil. For the spices, sorry this is going to have no measurements, Garlic Powder, Onion Powder, Adobo Seasoning (lightly), Tony Chachere's Cajun Seasoning (lightly), Chili Powder, Smoked Paprika, and whatever spice I feel like throwing in.


Knead that like crazy. When it's ready for steaming, wrap it in two sheets of tinfoil. Tootsie-roll tie it. And then steam it for 45min to an hour. Why longer than the ThatWasVegan recipe? It's because it's in one mass rather than chunks so it takes longer to cook all the way through. Honestly I sometimes just do a test and if it's a bit too...wet in the middle, I just throw it back on to steam for another 15 min.

I found this to create a more tender seitan which is perfect for sandwiches and it has a very smokey flavor that couples well with a very light spread (maybe some sort of flavored ranch spread, I use Halal Guys' White Sauce with some hot sauce mixed in to create a spicy tatziki sauce). Before I serve it, I pan fry it OR I dice it up and when it's crispy and little, it seriously is about 85% similar to bacon.

I marinade them in mojo and a toss in a canned chipotle pepper or two. They're a huge hit with the family.

Alright, here's my go-to pork taco semi-carnitas style marinade.
Ingredients:

• You need some Mojo. (Or some lemon and lime juice)
  
  
• Cumin, chili powder, ground mustard, pepper
  
• Yellow onion
  
• Minced garlic
  
• Cilantro
  
  Cube up your pork into about 1-2 inch chunks (you didn't say what cut, but I'm guessing a 'butt' or shoulder cut).
  
  Coat the cubes in a mixture of the above seasonings (minus the Mojo and garlic).
  
  Dice the onions (use a different knife)
  
  In a slow cooker on high, (or a dutch oven on med-low on the stove) put some bacon grease in the bottom.
  
  Put diced onions and garlic (about a tablespoon) in the grease. Cook them up till slightly soft.
  
  Put cubed pork in slow cooker/dutch oven. Add about a cup of mojo, turn heat to low.
  
  Walk away for 6-8 hours (unless you're doing this on the stove, then you may not want to leave that on). Have a beer or something.
  
  Drain some of the fat/water mixture from pot.
  
  The pork should now be REALLY tender and easy to break apart/shred. Shred the pork on a cookie sheet lined with alum foil.
  
  Put your oven to broil, and then put the shredded pork under the broiler for a minute or two (don't burn it, just want it crispy)
  
  Take pork from pan, put on taco salad, cheese 'tortilla', or just eat it straight out of the pan. That shit is good.
  
  Have another beer.
  
  

It's not carnitas, but close enough

1 pork loin, between 4-5lbs.

1 Bottle of Mojo Criollo. Check in the Latin foods section or with other Goya products.


2-3 spoonfulls of minced garlic

1 lime


One whole yellow onion and jalepeno, cut up


Put the pork loin, mojo criollo and garlic in a container to marinate overnight, at least 8 hours. Next morning put the pork loin and the marinade in the cooker. Add the onion and jalepeno, and the juice of the lime. Cook on low heat for at least 8 hours. 10 hours is better. When it's done, pull the pork out but save the juices.


Turn the broiler on in your oven on high heat. Shred the pork (should fall apart easily). Put it on a baking sheet, and pour some of the juices over it. You don't want to drown it, just keep it moist. Put in the broiler for 3-4 minutes, just so it gets a good crisp.

Next time you're doing pork, pick up some Mojo Criollo as well. It's a marinade/sauce base that makes pork orgasmic.

It's in the latin/hispanic food section of your grocery store, or you can buy it online. Try it -

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O