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Cuban Flame: Cuban Grilling with Barbaro Mojo

Cuban Grill Recipes

Three quick grill recipes made with Barbaro Mojo sauces. The full library of Cuban recipes (lechón asado, palomilla, pan con bistec, arroz con pollo, and more) lives on barbaromojo.com. Use code CUBANFLAME10 for 10% off, one use per customer.

Mojo Pork Tenderloin with Piñazo™ Glaze

Pork tenderloin marinated in mojo criollo and finished with Piñazo™ (pineapple and Carolina Reaper) in the last minutes. Grill or oven.

Prep: 15 min Cook: 30 min Serves: 4 Difficulty: Easy

Ingredients

  • 1 lb pork tenderloin
  • 1/2 cup mojo criollo (recipe on this site)
  • 3 tbsp Barbaro Mojo Piñazo™, divided
  • 1 tsp olive oil
  • Salt and black pepper

Instructions

  1. Marinate the pork in the mojo criollo, covered, 2 to 12 hours in the refrigerator.
  2. Heat the grill or oven to 400°F. Pat the pork dry, rub with the oil, salt, and pepper, and sear on all sides.
  3. Roast 15 to 20 minutes, brushing with 2 tbsp of Piñazo™ only in the last 5 minutes (the pineapple sugars burn), until the center reads 145°F.
  4. Rest 5 minutes, slice, and serve with the remaining Piñazo™ on the side.
Serve with chifles and tostones and a bottle of Jalabáo™ for the table.
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Shrimp Skewers with Best Day Ever™ Glaze

Shrimp marinated 15 minutes in Best Day Ever™ (mango and habanero), lime, and cumin, then grilled fast.

Prep: 10 min Cook: 6 min Serves: 4 Difficulty: Easy

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup Barbaro Mojo Best Day Ever™
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1/4 tsp ground cumin
  • 2 cloves garlic, minced
  • Salt

Instructions

  1. Mix the Best Day Ever™, olive oil, lime juice, cumin, garlic, and a pinch of salt. Toss with the shrimp and marinate 15 minutes.
  2. Thread onto skewers and grill over high heat 2 to 3 minutes per side, until pink and opaque.
  3. Drizzle with a little more sauce and serve with tostones.
The El Havanero™ version of this, with the full method, is in the Cuban mojo shrimp skewers recipe on barbaromojo.com.
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Quick Mojo Rice with Jalabáo™

A 10-minute side: leftover white rice warmed in butter with garlic, lime, and Jalabáo™. Goes next to anything off the grill.

Prep: 5 min Cook: 8 min Serves: 4 Difficulty: Easy

Ingredients

  • 2 cups cooked white rice
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • Juice of 1/2 lime
  • 1 tbsp Barbaro Mojo Jalabáo™, plus more to taste
  • 2 tbsp chopped green onion or cilantro
  • Salt

Instructions

  1. Melt the butter in a skillet over medium heat and cook the garlic and cumin 30 seconds, until fragrant.
  2. Add the rice and warm it through, breaking up clumps, 4 to 5 minutes.
  3. Stir in the lime juice and Jalabáo™, season with salt, and finish with the green onion or cilantro.
Day-old rice works better than fresh; it fries instead of steaming.
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