Mojo Pork

The Naked Whiz

I think I'll write this one up. I'll let you know when I have the recipe ready. Ummmm. Gotta go buy some attractive slaw and buns for a porno shot, :laugh:

triehle98

is that whole cloves of garlic and caviar ? jeez a little too rich for my food stamps .. . lol looks great

cookn biker

Looks great Doug!! Can't wait to see them pics!

The Naked Whiz

Whole cloves of garlic and bark. You make a spice paste and slather that over the pork before smoking. It comes out sort of dry and crumbly, but after you pull the butt, you pour a sauce over it. Really nice.

'Q Bruddah

I have already had dinner but maybe a little tasty tasty wouldn't hurt. Looks great my friend. Waitin' on the recipe that looks like one I'd like to try.

Jeffersonian

I think the new health care bill makes it a felony to post the recipe for that :laugh: I'll expect it soon!

thirdeye

nm

thirdeye

Good reminder.... I have 4 bottles of sour orange juice in the freezer.

One of the best tips for mojo's I got was to warm the oil before adding it to the paste of seasoning. Man, does it ever smell good. What was your marinating time?

Looking forward to more pictures and learning about the sauce.

Frank from Houma

Mojo pork on the Egg is outstanding. Have egged it a few times. Most recently was for a feed at work.

marinating overnight in the mojo marinade


On to the Egg




Took them out of the pan


Preheating the ice chest in the shower :laugh:


Making the mojo dipping sauce




Pulled and Serving


Everybody happy


I found a recipe on the web for sliced mojo pork and adopted it to pulled pork on the egg

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.

Jeffersonian

Thanks for that, Frank.

Egg Static

I always wondered how to pre-warm a cooler before adding a big chunk o' butt. Now I know. Many thanks.
But a question: How much difference does it make?

Frank from Houma

Dunno - Used coolers many times to hold a butt or brisket. That's the only time I warmed it before.

The Naked Whiz

I let it marinate in the paste for 4 hours. 1 hour was out of the fridge to get the butt a little more up to room temperature. Then it cooked for 15 hours. I pulled it added the sauce and dug in. Phooooarrr! (As we say in England when a hot bird walks by, or perhaps when you smell something really tasty. :laugh: )