Badia Mojo Citrus Rub & Mojo Marinade Bundle

The two-part mojo system that drives Cuban cooking — a dry citrus-garlic rub paired with the classic wet mojo marinade. Together they handle the full pernil playbook, from overnight marinade to crackling skin on the way out of the oven.

What's Inside

Mojo Rub Citrus Blend, a dry seasoning carrying garlic, sour orange, cumin, and oregano notes; and Mojo Marinade Sauce, the liquid version built for deep penetration into pork shoulder, chicken, and yuca.

How to Use Them Together

For pernil or lechón asado, pierce the pork shoulder, pour Mojo Marinade into the cuts, and refrigerate 12 to 24 hours. Pat dry, rub the surface with Mojo Citrus Rub, and roast low until the skin crisps. Use the Marinade on chicken and skirt steak for shorter brines; use the Rub on grilled corn, tostones, roasted yuca, and black beans. Combine both on a holiday pork leg for layered citrus depth.

Best For

Noche Buena, family pork roasts, Sunday lechón, and any cook building a Cuban-style spread at home.

Ships from Doral, FL.

Best for: Cuban pernil and mojo night — roast pork, chicken, yuca, and citrus marinades.