Cuban Mojo Pork Roast - how to cook on BGE

Cuban Mojo Marinated Pork Roast

Ingredients

• 3/4 cup extra-virgin olive oil

• 1 cup fresh squeezed orange juice

• ½ - 3/4 cup fresh aqueezed lime juice

• 1 tablespoon orange zest (I did 2 or 3 tbsp)

• 1 tablespoon lime zest (not part of original recipe)

• 1 cup fresh cilantro, finely chopped

• 1 tablespoon fresh oregano leaves (I put in whole package, stemmed)

• 8 garlic cloves

• 2 teaspoons ground cumin

• Kosher salt and pepper

• 3-4 lb boneless pork shoulder (butt end)

   

• Instructions

1.      In a blender add all the ingredients except the zest, and pulse until everything is finely chopped.

2.      After blending, add the zest.

3.      Take the pork shoulder and make about a dozen deep punctures, and place in a ziplock bag.

4.      Add the marinade and seal.  Rub it around and work the marinade into the crevices and punctures.

5.      Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.

6.      When ready to cook, preheat oven to 325°F. Take roast out of fridge and let warm to room temperature.

7.      Take pork out of marinade and discard marinade.

8.      Place a wire rack over a rimmed baking sheet, set the pork on the rack and cover in double layer of foil, or place on a rack in a roasting pan with a lid.

9.      Roast the pork for 2 hours 30 minutes.

10.  Take foil off or remove roasting pan lid and return to oven for another 30 minutes or so to brown the outside.  It should develop a nice crust.

11.  A meat thermometer should read around 160°F.

12.  When done, transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.

13.  Carve against the grain and serve.

Note: This roasting method doesn’t actually require a meat thermometer if you don’t have one.  It produces a tender juicy pork because it is roasted, covered, at a low temperature for a long period.

Carolina and SmokinTiger - you're both right, in a way.  I may have confused people with my original post.  I do want to replicate the pork roast I make in the kitchen, but by doing it on the Egg.  I understand I can use it just like an oven, and pretty much cook it at the same time and temp and probably get the same results.  I was hoping the BGE would make it taste better than the oven, I suppose because it's cooked over a fire, instead of in my gas-oven.  So, I don't know if just by doing so on the BGE, but with more or less the same time and temp, that it will taste any better.  Or, if to get that real fire-cooked hunk of meat flavor I need to do a low-and-slow.  At this point in the day, I'm running behind, so the low-and-slow may have to wait for another day.  I might do a "lower-and-slower"  :-)  and see what happens.

SnokinTiger - funny you found that recipe.  That's the recipe I use, though not from that site, though I did see that site.  As the site you found says, the recipe is actually from the movie CHEF (see it if you haven't already).  There's been a number of food blogs that have published the Mojo Pork recipe from that movie.  The photo you inserted from the food blog is exactly how my roast looks when it comes out of the oven.  And yes, it's awesome.  It's now a monthly meal in our house!

Anyways, I'm doing venison steak tips marinated in Worchestershire, garlic, balsamic, olive oil and Montreal steak spice right now, we BBQ'd veggies and sweet potatoes. Here's a pic of that.