Adobo is a versatile marinade, equally delectable with chicken, pork, beef, lamb, shellfish and fish. Marinate the food, covered, in the refrigerator for 1 to 8 hours, depending on the size of the cut. For instance, a fish fillet or chicken breast would marinate 1 to 2 hours, a pork butt, the full 8 hours.

Makes 1 cup, enough for 2 pounds of meat


  • 5 cloves garlic, peeled and coarsely chopped
  • 1 tsp. coarse salt (sea or kosher)
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. freshly ground black pepper
  • 1 cup fresh, sour orange juice, or 3/4 cup fresh lime juice and 1/4 cup fresh orange juice


    Place the garlic, salt, cumin, oregano and pepper in a mortar and pound with a pestle to a smooth paste. Gradually work in the sour orange juice. Or place all the ingredients in a blender and blend to a smooth purée. Use within a few hours of making.

    Excerpted from Barbecue Sauces, Rubs and Marinades—Bastes, Butters and Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017.

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