Low and Slow Mojo Pork

Frank from Houma

Cooked for a community cleanup of a Bayou in South Louisiana. About 80 people showed up for the event and did an outstanding job.

Cooked Mojo Pork (recipe below)
Three gallons of Black Beans
Rice
Two long fatties
Smoked cheddar, baby swiss, and pepper jack cheese

Mojo Pork




Found the recipe on the Food Network - I think a Bobby Flay Throwdown. Original recipe called for cooking to an internal of 150 (sliced pork) and cooked it twice and it was mightyfine. Decided to take the butt to pulling temps this time - Mo betta. Big hit at the Trash Bash. Here is the modified recipe.

Ingredients
4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.
Let cool to room temperature.

Marinate the pork roast in the refrigerator over night
Remove the pork from the refrigerator 30 minutes before cooking.
Place roast and marinade in a pan
Occasionally baste with the juices in the pan
Cook at dome temp of 250 until internal temperature of 195-200
Wrap with HDAF and place in a cooler for an hour or so
Pull and enjoy with Mojo dipping sauce

Mojo Dipping Sauce:
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

"Sparky"

Great lookin pork there Frank. :woohoo: Can't wait to see your part of the country in about a week.Lookin forward to eatin some redfish.

BENTE

looks great.. will have to try it

Beanie-Bean

You're a really good guy for cooking all that for everyone, Frank. Thanks for sharing the recipe, too. Will have to try that cooked to pulling temps per your recommendation.

Thanks!

Beli

Looks fantastic. Must try it soon. Is mojo like in mojo de ajo?? meaning "wet" in some ingredient?? TKS

Frank from Houma

I think so Beli. The original recipe came from a Google search on "Cuban Pork". We like Cuban pork and generally get it if we are in a Cuban resturant. There is always a little ajo (garlic) in Cuban Pork and generally a citrus flavor as well. It could have been called Cuban Pork or Carribean Pork.

Tengo sueno

Cory430

Dude I gotta tell ya...that looks freaking GOOD! (it is officially "on the list")