Cuban grilling is two steps: marinate in mojo criollo, then cook slowly. The hot sauce comes at the end, at the table, not in the marinade. Here is how the Barbaro Mojo family does it at the Noche Buena roast that started the company.
Mojo criollo is sour orange (naranja agria), garlic, oregano, and cumin. The acid and salt season the meat and loosen it; the garlic does the rest. Pork shoulder or a whole pig gets it overnight, chicken 4 to 12 hours, shrimp 30 minutes and no more. Barbaro Mojo builds its sauces on that same marinade, then adds jalapeño, habanero, or Carolina Reaper for heat. The mojo criollo recipe is here; the full marinade guide is on barbaromojo.com.
The caja china is the Cuban roasting box: the pig lies inside on a rack, the charcoal burns on the metal lid, and the heat comes from above. A 60 to 70 lb pig takes about four hours, and the skin is flipped up to the coals for the last half hour to crackle. No box? A pork shoulder in the oven, marinated the same way, gives you the same lechón at family scale. The lechón asado recipe.
Lechón and pork shoulder: El Havanero™ (9 of 10, habanero with tomato). Palomilla steak and pan con bistec: El Havanero™ again, or Jalabáo™ (3) if the table is mixed. Chicken thighs and wings: Best Day Ever™ (8, mango and habanero). Pork chops and fish: Piñazo™ (6, pineapple and Carolina Reaper). Shrimp skewers: El Havanero™ in a 30-minute marinade, Best Day Ever™ as the glaze. For the one person who wants to suffer: Matanza™ (10), on the side. The pairing guide covers every dish.
Brush fruit sauces (Piñazo™, Best Day Ever™) on in the last 5 minutes only; their sugars burn over direct flame. Keep El Havanero™ for the table so the pork tastes of mojo first. Rest the meat 10 minutes before slicing. Serve chifles and tostones with Jalabáo™ while people wait; the Chifles Tostones Tasting Kit is built for that job.