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VOTE: Will citrus mojo marinade change my PP texture?

NDGNDG Posts: 1,744
edited June 14 in EggHead Forum
party of 30 (9 kids) coming over SAT and I have pork shoulder debate.  I’m making taco bar where this pork offered with crumble mex Cheese, pickled red onions & pico.  Loosely following APL recipe where marinade of 2 cups OJ, 1cup lime juice etc is used as marinade before smoke, then reserved 1 cup of marinade used as a finishing sauce once pork is done and pulled.  I wanted to get the pork done today (fri) and pull for PP, throw in Dutch oven incorporate with citrus mojo sauce tonight, so I could just slowly warm hour before guests come for tacos . . BUT should I be concerned the heavy citrus & acidic mojo sauce will change the PP texture and make it mushy?  

A ) doing above is easiest but stupid to pull Day early, and will the citrus mojo make my pork too mushy?
B ) should I smoke today, pull to PP, put in fridge - but just keep separate from mojo until I warm it all up together ~hour before guests?
C ) should I suffer & smoke shoulder overnight instead (not as easy) and finish up early sat, only to FTC and pull fresh (no fridge) & add mojo marinade just before guests arrive?

Or other?  

Thanks y’all.

Columbus, Ohio

Comments

  • SimcanSimcan Posts: 275
    I would not do A and I don't think C is necessary...personally, I would do a version of B where I vacuum sealed the PP (separate from mojo), reheat in simmering water or a sous vide, and mix just before serving, but a ziplock bag would work just as well.  I would also not fully pull it, just big chunks and pull it the rest of the way when you add the mojo. Good luck!
    Toronto ON
  • ColtsFanColtsFan Posts: 3,320
    There's a joke here somewhere.... 
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • JohnInCarolinaJohnInCarolina Posts: 14,717
    I’d go with C) personally, but then I’m a glutton for punishment.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • NDGNDG Posts: 1,744
    edited June 14
    Simcan said:
    I would not do A and I don't think C is necessary...personally, I would do a version of B where I vacuum sealed the PP (separate from mojo), reheat in simmering water or a sous vide, and mix just before serving, but a ziplock bag would work just as well.  I would also not fully pull it, just big chunks and pull it the rest of the way when you add the mojo. Good luck!
    Love this - didn’t consider keeping it semi full (big chunks) with SV warm up !  I did the Costco double 8 lb boneless - I always SV in large stock pot, but these 2 rascals won’t fit, so I could try a cooler I guess. Thanks @Simcan
    Columbus, Ohio
  • NDGNDG Posts: 1,744
    ColtsFan said:
    There's a joke here somewhere.... 
    serious as a heart attack 
    Columbus, Ohio
  • fishlessmanfishlessman Posts: 24,729
    have done this recipe several times and the texture was fine so maybe compare. wdans recipe needs 2 to 3 times more garlic, my only complaint with it

    Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

    As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


    INGREDIENTS:
    Marinade (do it for 24 hrs)
    12-15 Cloves as many as you're willing to mince) cloves garlic
    1 Tbs kosher salt
    2 tsp cumin (ground)
    2 tsp oregano (dried)
    1 1/2 cups fresh lime juice
    1/2 cup orange juice
    1 Tbs olive oil
    It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
    After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
    The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
    MOJO SAUCE
    1 cup olive oil
    12 cloves garlic (sliced thin)
    1 cup fresh lime juice
    1/3 cup orange juice
    2 tsp kosher salt
    2 tsp ground cumin
    1 tsp dried oregano
    ground black pepper to taste (~1 tsp)

  • lkapigianlkapigian Posts: 4,927

    Visalia, Ca
  • NDGNDG Posts: 1,744
    @fishlessman tnx - very similar 
    Columbus, Ohio
  • xfire_ATXxfire_ATX Posts: 655
    I made it last summer (its great btw) and I did option A with no noticeable difference.  I left in my DO overnight and then heated on stovetop next day to serve.  Froze what was left in Vac Seal and reheated in warm water- never noticed any difference.
    LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, RTIC 20, Too many Yeti/ RTIC drinkware vessels to mention.

    Not quite in Austin, TX City Limits
  • SmokeyPittSmokeyPitt Posts: 10,202
    edited June 14


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • NDGNDG Posts: 1,744
    @xfire_ATX great to hear - tnx.  @SmokeyPitt I did read that post, for some reason the peppers & onions braise seems to familiar to me (other cooks in crock pot etc) , I just want blast of clean mojo.  I was able to borrow the APL book from my library so went with his method of inject / brine then smoke, pull & mojo sauce.  Thanks for the posts.
    Columbus, Ohio
  • fishlessmanfishlessman Posts: 24,729
    NDG said:
    @fishlessman tnx - very similar 
    these recipes are calling for orange juice, what you really want are blood oranges, they used to be really hard to find but im seeing them more and more.  if you make a serving sauce from the mojo it will need more limes so taste it first and add as necessary
  • NDGNDG Posts: 1,744
    Got out my bbq guru and did it overnight - looking & smelling fine - now in FTC as I contemplate the next step . .
    Columbus, Ohio
  • JohnInCarolinaJohnInCarolina Posts: 14,717
    NDG said:
    Got out my bbq guru and did it overnight - looking & smelling fine - now in FTC as I contemplate the next step . .
    Strong move buddy - that looks incredible.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • SimcanSimcan Posts: 275
    Looking perfect!

    Toronto ON
  • jtcBoyntonjtcBoynton Posts: 2,399
    NDG said:
    @fishlessman tnx - very similar 
    these recipes are calling for orange juice, what you really want are blood oranges, they used to be really hard to find but im seeing them more and more.  if you make a serving sauce from the mojo it will need more limes so taste it first and add as necessary
    Sour oranges are what you really want.  The lime/orange or lemon/lime/orange are substitutes (use two parts orange to one part lemon and one part lime).

    Needs sour orange flavored with garlic cloves, salt, black peppercorns, and oregano.  Like many other classics, many variations have been made by adding all sorts of other things.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • NDGNDG Posts: 1,744
    Thanks - sampled it and very happy . . But got done so early so had to Vac Seal . . @Simcan from fridge, what temp & time you suggest for SV before mix & serve ?
    Columbus, Ohio
  • DoubleEggerDoubleEgger Posts: 15,092
    You have to reheat the pork to 165F. 
  • SimcanSimcan Posts: 275
    I am not usually very scientific about it but 165 for an hour or two should do it.  You can put the pork in the bath as it is heating up, you don't have to wait until it is 165.
    Toronto ON
  • lkapigianlkapigian Posts: 4,927
    Looks Great !!
    Visalia, Ca
  • dannysdannys Posts: 69
    NDG said:
    @fishlessman tnx - very similar 
    these recipes are calling for orange juice, what you really want are blood oranges, they used to be really hard to find but im seeing them more and more.  if you make a serving sauce from the mojo it will need more limes so taste it first and add as necessary
    Sour oranges are what you really want.  The lime/orange or lemon/lime/orange are substitutes (use two parts orange to one part lemon and one part lime).

    Needs sour orange flavored with garlic cloves, salt, black peppercorns, and oregano.  Like many other classics, many variations have been made by adding all sorts of other things.
    I agree with you. Sour oranges are what should be used. The substitute I've seen is the juice from oranges and grapefruit.  
  • NDGNDG Posts: 1,744
    dannys said:
    NDG said:
    @fishlessman tnx - very similar 
    these recipes are calling for orange juice, what you really want are blood oranges, they used to be really hard to find but im seeing them more and more.  if you make a serving sauce from the mojo it will need more limes so taste it first and add as necessary
    Sour oranges are what you really want.  The lime/orange or lemon/lime/orange are substitutes (use two parts orange to one part lemon and one part lime).

    Needs sour orange flavored with garlic cloves, salt, black peppercorns, and oregano.  Like many other classics, many variations have been made by adding all sorts of other things.
    I agree with you. Sour oranges are what should be used. The substitute I've seen is the juice from oranges and grapefruit.  
    I actually made a dry rub (Couldnt get myself to just pull and dry after marinade) where I added the zest of a Full Grapefruit to equal parts Garlic Powder, Onion Powder, Mex Oregeno, S&P . . Grapefruit smelled good so juiced it in my mojo finishing sauce 🤷🏻‍♂️ 
    Columbus, Ohio
  • SmokeyPittSmokeyPitt Posts: 10,202
    Those look freaking amazing. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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