Mojo Pork or Cubano Porque

Frank from Houma

27 pounds of BB cuban style for an office pot luck

Put them in a 5 gallon zip lock bag with the cuban marinade to marinate overnight Saturday night


On to the XL at 5:00 Sunday night - four hours into the cook


DigiQ kept the XL at 250 all night


Put my ice chest in the shower this morning and filled with hot water :laugh:


I took the butts out of the pan around 5:00 this morning and finished them on the grate - Pulled them at 195 at 7:00, double wrapped in HDAF, into the preheated ice chest, and covered with some towels


Went fast - almost forgot to take a pic. Mojo sauce on the side.


Bunch of folks brought all sorts of sides and deserts - might fine lunch

Desert Oasis Woman

Nice way to make new friends, Frank! :woohoo:

Looks real tasty

Why were the butts in the roasting pan instead of using a drip pan?

Beli

Frank I want to work with you...... :woohoo: :P

Frank from Houma

Desert Oasis Woman wrote:

Nice way to make new friends, Frank! :woohoo:
quote]

They are all my friends - they work for me :woohoo: :woohoo:

I have done this a few times - can't remember eggxactly where I found the recipe but I think it was Food Network. The process calls for putting the butts in a pan with some of the marinade. I have done them on a grate without putting them in a pan and they pretty much come out the same.

Frank from Houma

:laugh: :laugh: :laugh:

Ross in Ventura

Great looking Cubano Porque Frank

Ross

Little Steven

Frak,

Love the Cuban marinade! Did you make it or use the mojo crillo?

Steve

Frank from Houma

I made it. Pretty simple - here is the recipe. Modified to take to pulling temps on the Egg. The Mojo dipping sauce is real good - I have used it instead of pizza sauce and then loaded the Za up with the mojo pork.

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.

Little Steven

Thanks Frank,

I throw some tequila in mine too.

Steve