Most of the recipes that I have found for mojo for Cuban pork roast say that bitter orange is more authentic, but hard to find. So, there were suggestions of using juice from regular oranges and adding lime and / or lemon juice. I can see how that would make it less sweet. But, what about the bitter flavour? Do you think that a drop or a few of Angostura Bitters would work? Has anyone tried that?
Any other suggestions?
Any other suggestions?