Jerked pulled pork?

Boilermaker Ben

I've made jerk pork a couple of times, both times were direct cooks, intended for slicing, not pulling. I'm interested in using a wet jerk marinade for a low 'n slow butt for pulling.

Any experiences with using a wet marinade for pulled pork?

How does it affect the bark?

Because of the very long cooking time (long time with the interior of the butt in the "danger zone"), I assume that I should not use the traditional "jooking" technique of poking holes in the meat.

CBBQ

I use a jerk rub on the butts. I've also injected a jerk marinade into butts and/or a combination of both.

Frank from Houma

The only wet marinade I have used with pork butts is cuban style pork and I took the butts to pulling temps instead of slicing temps. I didn't use a rub and it still made some nice bark although not like you would get with a rub. I think you are good to geaux.

Little Steven

Ben,

Never done jerk but I wave done wet marinades like Crillo and Pibil. The bark isn't as prominent but it is there. I have Jaccarded them.

Steve

Mickey

Frank are you going to join us in Plano this weekend?
Would you pass on the Cuban pulled pork?

CaptainSpaulding

Frank,

For the Cuban style, what did you use as a marinade? Marinate, or injected.

I really like to do boneless country ribs marinated overnight in Mojo Criollo (I cheat and just buy the Goya brand), but think some pulled pork with those flavors (Cumin and Naranjo Orange juice are very prominent) would make some great tacos.

Joe

Frank from Houma

Mickey - I won't be able to make it to Plano.

M and B&Q - here is the Mojo Pork smoke. I modified one I found on Food Network (I think)

Mojo Marinated Pork
Ingredients
4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
Zest of 1 orange
Zest of 1 lime
1/4 cup finely chopped fresh oregano
1/2 cup 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, 1 cup of the lime juice, zest and garlic in a large saucepan over high heat and reduce to 2 cups.
Remove from the heat and stir in the remaining orange juice, lime juice, oregano and olive oil.
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
Add fresh ground black pepper to taste
Cook at dome temp of 250 until internal temperature of 195-200
Occasionally baste with the juices in the pan
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, chopped
2 serrano chiles, 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.

BTW - I have used the Mojo Dipping Sauce at a pizza sauce and put the pulled pork on top with some cheddar - nice

Mickey

Frank you say: "Occasionally baste with the juices in the pan". When done what do you do with the juices in the pan? Are the juices dried up?

Frank from Houma

There should be some left - I toss them