No, it’s not pronounced mo-jo. Mojo (mo-ho) is Cuba’s barbecue sauce, a sort of cumin and fried garlic vinaigrette that’s splashed over every imaginable dish.
Step 1: Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let the garlic brown too much or it will become bitter. Remove the pan from the heat and let cool for 5 minutes.
Step 2: Stir the sour orange juice, cumin, oregano, salt, pepper, and ½ cup of water into the saucepan off the heat. Return the pan to the heat, let the sauce come to a rolling boil, and cook for 2 minutes. Taste for seasoning, adding more salt and/or pepper as necessary. Let the mojo cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve the mojo in the jar, shaking it well first.
Serve with Cuban Lechon Asado.