I will be making a Cuban pork roast with mojo this weekend. All the recipes call for dried oregano, but don't specify which kind. I'm curious as to what they use in Cuba. I've looked at buying oregano plants before and have become aware that there is a unique variety called Cuban oregano, Plectranthus amboinicus. It seems to be quite separate from Mediterranean oregano (Oreganum vulgare) and the common Mexican herb (Lippia graveolens.) Normally I would be such a zealot over authenticity, but considering the fact that there are only a few ingredients in mojo and that I've finally gotten around to using sour orange juice, I want to do it right.
What I have in the pantry are the Mexican and Italian varities. Which would you use?