We all love a delicious pig roast that doesn’t only boast of a crispy skin but also of a mouth-watering, flavorful meat. While we rely on our grilling skills and the excellence of our roasting box to ensure the roast’s crispiness, we have to, on the other hand, rely on our palates to come up with the perfect barbecue sauce and rub that will give the pig its lip-smacking flavors. If you are looking forward to serving a Cuban-style roast for your weekend barbecue, you have to check out our mojo sauce recipe. And to make the pig roast even more satisfying, don’t forget to use an adobo rub.
What is an adobo sauce?
Taken from the Spanish word “adobar” which means “to marinate”, adobo is a kind of cooking technique that’s used for food preservation in the older times. It was then made by combining vinegar or wine with spices and olives to lengthen the shelf life of meat and other food items. But as the years progressed and cultures became richer as ever, the adobo sauce eventually became a marinade that’s used to boost the flavors of food: beans, stews, sauces and of course, barbecues. The adobo sauce nowadays has several varieties.
Variations of the Adobo Sauce
Adobo sauces vary across culinary cultures. Puerto Ricans love the combination of vinegar and oregano. They also make use of other equally sour ingredients such as lime juice and add spices such as onions and cilantro, too. In the Philippines, adobo is also a very popular cooking technique. But instead of pertaining to just the sauce, they are proud of their distinctively popular dish — the Filipino adobo. It involves sautéing garlic, adding the main food ingredient (such as pork, beef, chicken, mussels, veggies or even exotic food items like chicken feet) and then finally pouring a mixture of vinegar and soy sauce. Cubans, meanwhile, are known for their trademark spicy, sour sauce or rub. They commonly use ingredients like garlic, cumin and sour orange juice.
The Ultimate Adobo Rub Recipe
If you are looking for the best Cuban adobo dry rub for the whole pig, try this one. Just combine all the ingredients in a large mixing bowl. Stir them with a dry spatula or spoon to distribute the flavors evenly. Once done, store the mixture in an air-tight container and voila! You have an adobo rub. Just remember that the longer you store it, the more flavorful it becomes!
* 2 tablespoon salt
* 1 tablespoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon chili powder
* 2 teaspoons black pepper, ground
* 1 ½ teaspoons cumin, ground
* 1 ½ teaspoons onion powder
* 1 ½ teaspoons dried oregano
We hope that you’ll love this dry rub for whole pigs. If you’re still in the blur and don’t know what to do with your roast, read our post on what is a dry rub for better understanding. And if you still don’t have a La Caja China, just visit our website or call us at 1-800-338-132 to order.
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