from Chef Randy Zweiban of Province – Chicago, IL Yield: 8 Servings Mojo: 1 quart canola oil 1/2 cup finely diced garlic 1 teaspoon finely diced scotch bonnet chilies 2 tablespoons finely diced jalapenos 1/2 cup toasted ground cumin 1/2 Read More …
Mojo Marinated Pork Cubano (Lechon Asado)