NYT Cooking: Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.
Mojo Criollo Mojo criollo has many uses. It’s served as a dipping sauce for yuca “fries” and fried plantains, served on mashed cassava, used as a cooking sauce for pork and chicken. A pork butt in the crockpot all day with a few cups of mojo criollo is a beautiful thing.